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Secret Calvados
Calvados - an apple brandy is made from cider distillation method, prepared Cider winemakers of Lower Normandy. Fortress Calvados - about 40º
The first written mention of the preparation of Calvados dated 1553 year. French nobleman Gilles de Gubervil in his "Diary" (family book) wrote about the practice of distillation of cider. Calvados - the name of one of the departments of Normandy.
How do Calvados Pays d'Auge in the appellation.
Appellason - regulated system, which guarantees the authenticity of the wines. The wines are made strictly on a certain territory. Technology and quality are controlled by the National Institute of the name, which is in France.
According to statistics in France Calvados drink 2 times more than Armagnac
basement distilerii Boulard
The largest appellason, which produces calvados - AOC calvados. Its area is strictly limited geographically. On-site 6,000 manufacturers, including 400 large. There are no strict rules, thus practiced a wide variety of technologies
This noble spirits mentioned in the famous novel by Remarque «Triumphal Arch».
In production are small apples with a strong aroma. When making wine takes only one grape variety, something for Calvados need several varieties of apples and pears.
The drink is prepared by blending several different alcohols. This method allows you to store taste the same, regardless of the annual changes in the quality of pears and apples
In Normandy grown about a hundred varieties of apples.
Squeeze the juice of apples. The remaining pulp is filled with water, and then squeeze insist. Now we need to make a mixture, which will include 70-80% pure juice, and 20-30% of a second pressing. If sugar is not enough, then it is likely souring.
Only a combination of different varieties of apples, calvados acquire the necessary softness, aroma and rich flavor
After the first distillation obtained brew strength 25-30º, and after the second - raw alcohol 65-70%. This product is soaked in oak barrels or in glass containers with the addition of oak chips.
Seasoning - an important stage in the preparation of Calvados
In the French appellasonah distillate obtained by the distillation of cider, aged in oak barrels
Size barrels impressive!
In the production of cider monitored alcohol content, which must be at least 4, 5 percent
There are two kinds of distillation - alambikah Charente distillation and continuous distillation type cube
After distillation, Calvados leaves alambik colorless. And he called on the de-vie (water of life)
At the request of the appellation Calvados be kept for at least two years in oak barrels.
Barrels come in 300 and 400 liter.
Young alcohol kept in new barrels and then Calvados poured into older barrels.
I visited a small distillery Lecompte, where I was shown a few secrets of preparation of Calvados. And of course several stages of preparation of the most expensive in the world of Calvados - Lecompte Secret
There are several types of Calvados:
1) a young, called Fine. His endurance is 3 years
2) V.O. His endurance is not less than 4 years
3) V.S.O.P. Exposure at least 5 years
4) X.O. Exposure at least 6 years, but major producers kept XO at least 10 years.
Making jams:
And of course, tasting. In Normandy, there is a tradition trou normand (Norman hole) - this is a small shot of Calvados (10-20 ml) and drunk in the middle of a meal.
The taste of the drink is easy to put into words, it needs to try and feel.
Pere Magloire - one of the first and Stra recognized brands of Calvados, which traces its history since 1921.
In conclusion, I would say, arriving in France not too lazy to visit this wonderful region and to feel the spirit of history and try out one of the most famous drinks.
The first written mention of the preparation of Calvados dated 1553 year. French nobleman Gilles de Gubervil in his "Diary" (family book) wrote about the practice of distillation of cider. Calvados - the name of one of the departments of Normandy.
How do Calvados Pays d'Auge in the appellation.
Appellason - regulated system, which guarantees the authenticity of the wines. The wines are made strictly on a certain territory. Technology and quality are controlled by the National Institute of the name, which is in France.
According to statistics in France Calvados drink 2 times more than Armagnac
basement distilerii Boulard
The largest appellason, which produces calvados - AOC calvados. Its area is strictly limited geographically. On-site 6,000 manufacturers, including 400 large. There are no strict rules, thus practiced a wide variety of technologies
This noble spirits mentioned in the famous novel by Remarque «Triumphal Arch».
In production are small apples with a strong aroma. When making wine takes only one grape variety, something for Calvados need several varieties of apples and pears.
The drink is prepared by blending several different alcohols. This method allows you to store taste the same, regardless of the annual changes in the quality of pears and apples
In Normandy grown about a hundred varieties of apples.
Squeeze the juice of apples. The remaining pulp is filled with water, and then squeeze insist. Now we need to make a mixture, which will include 70-80% pure juice, and 20-30% of a second pressing. If sugar is not enough, then it is likely souring.
Only a combination of different varieties of apples, calvados acquire the necessary softness, aroma and rich flavor
After the first distillation obtained brew strength 25-30º, and after the second - raw alcohol 65-70%. This product is soaked in oak barrels or in glass containers with the addition of oak chips.
Seasoning - an important stage in the preparation of Calvados
In the French appellasonah distillate obtained by the distillation of cider, aged in oak barrels
Size barrels impressive!
In the production of cider monitored alcohol content, which must be at least 4, 5 percent
There are two kinds of distillation - alambikah Charente distillation and continuous distillation type cube
After distillation, Calvados leaves alambik colorless. And he called on the de-vie (water of life)
At the request of the appellation Calvados be kept for at least two years in oak barrels.
Barrels come in 300 and 400 liter.
Young alcohol kept in new barrels and then Calvados poured into older barrels.
I visited a small distillery Lecompte, where I was shown a few secrets of preparation of Calvados. And of course several stages of preparation of the most expensive in the world of Calvados - Lecompte Secret
There are several types of Calvados:
1) a young, called Fine. His endurance is 3 years
2) V.O. His endurance is not less than 4 years
3) V.S.O.P. Exposure at least 5 years
4) X.O. Exposure at least 6 years, but major producers kept XO at least 10 years.
Making jams:
And of course, tasting. In Normandy, there is a tradition trou normand (Norman hole) - this is a small shot of Calvados (10-20 ml) and drunk in the middle of a meal.
The taste of the drink is easy to put into words, it needs to try and feel.
Pere Magloire - one of the first and Stra recognized brands of Calvados, which traces its history since 1921.
In conclusion, I would say, arriving in France not too lazy to visit this wonderful region and to feel the spirit of history and try out one of the most famous drinks.
