Autumn’s gloriously sunny days bring bountiful apple harvests across America and Europe.
Freshly picked, crisp apples are, of course, a simple, delicious pleasure to eat by themselves. Baking juicy apples in pies is fun, too. And freshly pressed apple cider in a tall glass delivers a marvelous, refreshing treat that’s hard to resist.
But throughout the fall, do not overlook enjoying Calvados, a delicious apple brandy from France. It is a distinctive treat that’s either chilled straight over ice or mixed in easy-to-prepare classic cocktails with a twist.
Authentic Calvados comes from Normandy in northwestern France and, more specifically, the east end of the department of Calvados and a few adjoining districts called Pays d’Auge. Over three hundred Calvados producers tend around 20,000 acres of apple trees.
Traditionally 200 varieties of smaller, tart apples are used. These so-called “ugly” apples are not great for eating. But they deliver a mix of bitter, bittersweet, sharp and sweet flavors that creates a perfectly balanced base for Calvados brandy.
Producers first mash the harvested apples and then press the resulting pulp to produce a sweet, cloudy juice. The juice ferments for around 20 days, resulting in a “dry” hard cider with about 4.5% alcohol by volume. Distillation of the hard cider in an alembic “pot” still over an open fire delivers a clear, apple eau-de-vie with high-proof alcohol.
Eau-de-vie designated for Pays d’Auge Calvados goes through a second distillation to purify flavors, refine the texture and deliver alcohol content by volume up to 72%.
To mellow this fiery “white lightning” apple brandy, Calvados ages for a minimum of two years in French oak barrels. The barrels’ oaky tannins slowly meld with the eau-de-vie’s fruity flavors as the beverage takes on a deep amber hue. Over time, part of the eau-de-vie known as the “angels’ share” evaporates, and the final alcohol content gradually reduces.
A cellar master constantly monitors each barrel’s evolution and slowly adds purified water to further reduce alcohol by content to around 40% before bottling. To ensure consistency, the cellar master blends the contents of various barrels to create a refined and smooth final Calvados bottling.
For an introduction to a well-made bottle, try the Boulard Calvados “Pays d’Auge” V.S.O.P. (Average National Price on Wine Searcher: $51). This beautiful, amber Calvados blends base brandies aged a minimum of four years in barrels. It offers a harmonious blend of apple, hazelnut and toasty aromas. The palate unfolds delicious apple and spicy flavors that seamlessly meld with a velvety texture and a potent yet smooth finish.
To enjoy, pour an ounce or two over ice and then sit back and sip away. Or try it in the following cocktails.
Calvados ‘Stormy’
This is a twist on the classic Dark ‘n’ Stormy cocktail, which uses dark Bermuda rum. Instead, in this instance, combine 2 ounces of Boulard Calvados “Pays d’Auge” V.S.O.P., 2 ounces of Reed’s Original Craft Ginger Beer (which is non-alcoholic), and 3 ounces of fresh, sweet apple cider in a cocktail shaker. After shaking thoroughly, strain the drink into a glass filled with ice. Garnish with a slice of lime and serve.
Calvados Boulevardier
Combine 2 ounces of Boulard Calvados “Pays d’Auge” V.S.O.P., 2 ounces of Campari Italian Bitter, three ounces of fresh, sweet apple cider and a teaspoon of sweet Luxardo Maraschino Cherries juice in a cocktail shaker filled with ice. After shaking thoroughly, strain the drink into martini glass. Garnish with a Luxardo maraschino cherry and serve.
Calvados Apple Cider Cooler
Combine 2 ounces of Boulard Calvados “Pays d’Auge” V.S.O.P. and 3 ounces fresh, sweet apple cider in a cocktail shaker. After shaking thoroughly, pour over ice in a tall Tom Collins glass. Garnish with an apple slice and serve.
Cheers!