Named after the Calvados county in Normandy, Calvados is a premium apple brandy with roots dating back to 1553 when cider was first distilled into eau-de-vie by local farmers.
Similar to Cognac, Calvados is protected by an Appelation d'Origine Contrôlée (AOC) ensuring its authenticity and heritage.
We partner with independent, family-owned distilleries based in the Domfront region, preserving traditional methods and great quality products.
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There is a hundred types of pears and apples , our orchard in Normandy uses thirty different variety for each fruit. They fall within four different category, some will be sweeter, some more dry, other acidic, or just tangy.
The soil is also very important into the final fruit as granite soil will give a complete different acidity as oppose to a clay soil. Here, there is no pesticide or fertilizer used, everything comes from the cows wondering around.
The combination of these help the distiller to find a good balance to make a good Calvados.
Harvest season starts in autumn, around September up to December for late variety, and when the fruit is on the floor. Farmers uses machinery with light brush, but for centuries, farmers were using their hands! Pears and apples will be blended, and then crushed together to produce a fresh juice.
Instead of aggressively tearing the fruit, air pressure slowly presses the apples, extracting juice while preserving aromatics and natural freshness. This method limits oxidation, avoids excessive bitterness from skins and seeds, and produces a cleaner, more expressive juice. For distillers, it means better control over flavour, texture and balance, allowing the character of each apple variety to come through clearly.
This will be then turned into a cider, fermented and distilled one single time in a copper alembic within a few weeks.
Calvados is aged in oak barrels for a minimum of two years, allowing it to develop a unique flavor profile.The flavor of Calvados is a captivating journey.
Younger expressions offer bright, fresh pears and apples and floral notes with a crisp acidity, while well-aged Calvados, above 8 years, reveals richer layers of baked apple, vanilla, warm spices, caramel, and even hints of toasted nuts and dried fruit.
This evolution in flavor, combined with its fruity brightness and oak-induced complexity, makes Calvados a versatile and sophisticated spirit.
Calvados is defined by its fruit. A blend of apple and pear varieties brings depth, balance and natural complexity to the spirit.
Careful distillation captures the pure expression of the fruit, followed by patient ageing in oak barrels. Time softens the spirit, layering notes of orchard fruit, spice and wood.
From the soils beneath the trees to the climate of Normandy, Calvados reflects its origin. Each bottle carries the character of the Domfront region and the land it comes from.
What about Apple and Pear liqueur?
Pommeau is made by blending fresh apple juice with young Calvados, a process known as mutage, which stops fermentation and preserves the natural sweetness of the fruit. The mixture is then aged in oak barrels for 6 months, where the juice and Calvados slowly marry, gaining roundness, depth and subtle notes of spice and wood. The processus is similar for our Pear liqueur. The result is a smooth, and gently sweet aperitif.
Traditionally served chilled - perfect before dinner or with dessert.
Tip: you can also top it up with Champagne or Prosecco!