Calvados

Calvados is an apple or pear brandy, obtained by distilling cider.

The first mention of the practice of distilling cider can be found in the "Diary" of the French nobleman Gilles de Gouberville in 1553.

The drink got its name from the eponymous department of Normandy (the region began to be called "Calvados" after the French Revolution) - initially in colloquial speech in the middle of the XIX century, and later it was fixed in the "Rules of Authenticity of Origin" in 1942. According to these rules, there are 3 types of standards for genuine Calvados: AOC Calvados, Calvados Pays d'Auge, and Calvados Domfrontais. These standards describe strict requirements for geographical boundaries, the process of preparing alcohol, the time of aging in oak barrels. You can find out about the age and quality of calvados by special signs on the labels of bottles.