Calvados is an apple-based brandy from the northern part of France along the English Channel in the Normandy region. The region has a long tradition of distilling their ciders into delicious and complex spirits. While not as well known as Cognac, Calvados holds a dear place in the hearts of many spirits lovers.

Manoir de Montreuil Calvados is made by the Giard family, one of the grand old names that trace their family’s history back 12 generations to the 1700’s. When Roger Giard, now in his nineties, retired he handed the reigns of the Domaine du Manoir de Montreuil to his son Patrice, who now directs the property along with his wife Michelle.

Making Calvados
To create calvados, apples and pears are collected from the ground during the autumn and pressed into juice. The unclarified juice is then fermented into a cider. This cider is then passed through a still, where alcohol will eventually emerge. This clear spirit then goes into barrel, where it picks up color, tannin, and notes of vanilla, caramel, toffee, and spice. While in cask, the alcohol begins to mellow while the flavors move from floral and fresh to more concentrated and condensed. Additional aromas of honey, toffee, and nuts might also arise adding to the complexity of a well-aged spirit. Calvados from this Pays d’ Auge must be distilled twice, a process that sets it apart from the other appellations.

Drinking Calvados
It is traditional to drink Calvados after a meal, partially because of its digestive qualities. A small drink of calvados is taken between courses in a very long meal to reawaken the appetite. Calvados can also be enjoyed in cocktails and in cooking. It is delicious drizzled over ice cream. What’s more, a snifter of Calvados is fantastic in everyday situations, like while watching Netflix, Monday Night Football, or enjoying a good book.