The Youtube videos on Calvados basics are a little bit lacking at the moment, so I thought I'd put out my own attempt including reviews of a few examples. Ready? Willing to forgive my pronunciation? Great, here we go.

Calvados is a French apple and/or pear brandy made in a specific AOC region in Normandy with tons of guidelines (of which I'll hit the big ones). The Pays d'Auge, a more exclusive subregion within Calvados, calls for an extended fermentation time and pot distillation, while standard Calva is typically made in a small column still (although you can also go pot if you want, or blend different distillates). Both AOCs calls for two years of barrel aging. There's another subregion, Domfrontais, which requires an extra year of age plus a larger proportion of pears, and it's great, and good on you if you can find one in the USA right now.

The review portion of the video pits two standard Calvas against a pair from the Pays d'Auge. Here are the stats:

-Claque-Pepin Calvados Fine (2 years old, Batch #190902, 40% ABV), 83/100
-Garnier Calvados Tres Vieux 30 Ans (L.1714, 42% ABV), 86/100
-Daron* Calvados Pays d'Auge Fine (2 years old, 1H050219, 40% ABV), 80-/100
-Drouin Calvados Pays d'Auge 6 year old (bottled by Bapt & Clem/Darroze from two 200L barrels yielding 780 bottles, bottled approx. 2018, 43% ABV), 84/100

Lessons learned? First, the Pays d'Auge stuff is seriously hardcore, and none of these four were lacking for oomph even at lower proofs. Second, at the moment standard Calvas without the more exclusive appellation seem to offer better value than Pays d'Auge Calvas (and are a hell of a lot easier to take at a young age). Third, old Calvas are a terrific way to get less expensive older spirits. So, there you are: try them, they're great.


* Daron is actually a Maison Ferrand brand - Plantation fans, take note!

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