Calvados: an exceptional Normandy spirit
Calvados embodies the soul of Normandy: a powerful and refined brandy, born from centuries of tradition surrounding the cultivation of cider apples. It was in the 16th century that cider distillation produced brandies: the first written record dates back to 1553, documented by Gilles de Gouberville. In 1942, amidst the backdrop of war, producers united to protect their production through the acquisition of a controlled designation of origin (AOC) – Calvados from the Pays d’Auge unofficially became the first AOC of its kind.

Three appellations, three territories, three identities
Today, AOC Calvados is available in three distinct appellations, each revealing its unique terroir: AOC Calvados (common, about 70% of production), AOC Calvados Pays d’Auge (double distillation, exceptional clay-limestone terroir), and AOC Calvados Domfrontais (made with perry pears, single distillation). Each zone undergoes strict controls (analysis and tasting), with all production steps performed locally: harvesting, distillation, and aging.

Terroirs with a distinct identity
Normandy’s Calvados is rooted in a maritime climate environment, characterized by mild winters and regular rainfall, perfect for orchards. The historical designation area of Calvados spans a large part of Lower Normandy and some neighboring departments, while Pays d’Auge is distinguished by its clay-limestone hills and high-stem orchards. Finally, Domfrontais is characterized by its old, tall trees, a substantial proportion of perry pear trees (at least 30%), and longer aging: at least three years in oak barrels to become AOC.