Calvados
Heavenly Spirits is proud to be the #1 importer of Organic Calvados to the US. We represent some truly exceptional Calvados from artisanal producers like Claque-Pépin who focus on organic farming, to the historic Comte Louis de Lauriston Calvados from the Domfrontais, and Chauffe Coeur traditional Calvados.
Discover our family of producers below.
Introduction to Calvados
Calvados is an apple (and pear) brandy produced in Normandy, on the Channel Northwest of Paris. Distillation in Normandy dates back to the 1500s. The first references to “Calvados,” date back to the 1880s and are found in the fiction and novels of Flaubert, Zola and Maupassant.
Calvados was awarded an Appellation d’Origine Contrôlée in 1984. Today, the production of Calvados is overseen by IDAC (interprofessional association of cider-based controlled appellations).
Appellation & Soil
Fruit: Fruit : sweet, bitter-sweet, acidic apples for Pays d’Auge; pears are also sometimes used, especially in Domfrontais
Appellation and soil: There are three official areas of appellation: Calvados Pays d'Auge, Calvados, and Calvados Domfrontais.
The soil in the Pays d'Auge is clayish, while elsewhere it comprises more granite soils.
Cider & Distillation
Cider Production
The apples are pressed and the juice is left to ferment in stainless steel tanks, becoming cider. Pears may also be used in Calvados production, particularly in the Domfrontais.
Double Distillation
After 6 weeks minimum – some producers age their cider quite longer – the cider is distilled.
Calvados is double distilled in a Charentais still for the Pays d'Auge appellation.
For all the other appellations, single distillation is a column still is mandated.
Aging
Mostly Limousin oak is used, however, some producers experiment with other woods, such as sherry casks. The spirit is then put into the wood for aging and will later on be blended and reduced to about 40%.
Legal Aging
Legal aging in wood is as follows:
VS, XXX: 2 years minimum
Vieux, Reserve: 3 years minimum
VO, VSOP: 4 years minimum
Extra, XO, Hors d'Age, Napoleon, Age Inconnu: 6 years minimum
Production by the numbers:
300 Calvados producers (2023)
3 million trees
Five centuries of production (since 1553)
See more stats at Drink Calvados.
Calvados: An Eco-Friendly Spirit
Combat Climate Change
The Calvados region in Normandy has nearly 20,000 acres of orchards, enough to cover 27 Central Parks. The 3 million trees:
capture carbon. It is estimated that one orchard can capture 38-55 tons of carbon over 25 years
provide a habitat for native species and help promote biodiversity, including many species of birds
combat erosion and preserve soil
a wide diversity of fruit varieties ensures the sustainability of the harvests and a high resistance to climate variations.
Supports Pollinators
Apple trees aren’t self-pollinating, and therefore they rely on bees and other pollinators to flourish.
The orchards’ ability to provide habitats for pollinators is estimated to be 4 times greater than that of field crops, particularly cereals.
The soil is also unusually rich in earthworms since most orchards are grassed over, creating richer soils that absorb rainfall more easily.
Low Eco Impact
Irrigation is prohibited in Calvados.
Whether certified organic or not, Calvados regulation ensures a low level of intervention, including that natural fertilization takes place, thanks notably to livestock.
Lost fruit is estimated at only around 5%, as Calvados producers are not concerned with the aesthetic of the fruit, as compared to fruit destined for the supermarket.
Organic Production
Many Calvados producers, including Claque-Pépin choose organic production, excluding the use of pesticides or chemical fertizilers.
According to the Agence Bio, organic farming in France saw a 13% increase in certified land area in 2020, highlighting a growing trend toward responsible production.
The AOC ecosystem provides an important guarantee that the local area, native species and traditional know-how are being respected.
