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Appel brandy Calvados

History :
Even if this water of life fruit will be known as Calvados in the 20th century, this elixir, which is Apple what Cognac is the wine dates back around the 16th century.
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  " Norman drinks Selection ":
Click to zoom the imageIn 1553, Gilles de Gouberville, gentleman of the Cotentin, evokes the distillation of cider brandy's mouth.
The first corporation of Calvados distillers appears as early as 1600.
But the Calvados which is a fruit brandy that is produced by the distillation will get the A.O.C. in 1984.
His elder, the Calvados Pays d'Auge, first made from pears in the 19th century before devoting himself to the Apple already had the A.O.C. since 1942 !

          Production area :

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Is the appellation of controlled origin Calvados, Pommeau de Normandie A.O.C|Pommeau of Normandy, one of the largest appellations regional. Well beyond the region of lower Normandy, it extends to the departments of the Eure, Oise, Seine-Maritime and the Sarthe.

          The development :

The Calvados is a fruit brandy produced by a distillation process for extracting alcohol by separating liquids that have different boiling temperatures. Once heated in a pot still, the alcohol evaporates and is then recovered in the liquid state.

In A.O.C. Calvados, perhaps developed from cider or pear brandy distillation (already fermented) and having a minimum 4.5% alcohol.

It is the only regional appellation that admits two processes also used in Cognac and Armagnac distillation à repasse and distillation continue.
These distillations can be performed using two types of still :
Alembic in returns (says "charentais"), allows a double distillation in two successive heaters.

The first heater from cider (or pears), to obtain the "brouillis" (or small water) that title between 28% and 30% of alcohol. During this first phase, the "heads" and "tails" that are too rich in higher alcohols start and end distillation of vapours will be separate beings re-distilled.

The second heating calling "good heating" will achieve the alcoholic required which must be less than 72%.
    This distillation process is mandatory in
A.O.C. Pays d'Auge.
The column still also known as still's first jet, to obtain the same result in a single pass !.
The column is made up of small stills in series.
It consists of three main components: the boiler, the so-called exhaustion with 15 or 16 trays column and the column of condensation composed of eight trays. The first column receives, at the level of its upper part, the cider (or pear) which will circulate tray tray thus transforming more volatile compounds (water and esters) vapours.
Produced water vapors from the exhausted cider go back and get richer by dabbling in the cider with the volatile elements then will focus in the smallest column which directly provides the spirits of 72 percent.
During this process the "heads" and "tails" will be also extracted using three valves casting to keep only the "heart" of the distillation.
    This distillation process is mandatory in
A.O.C. Domfront.

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The ageing

Whatever the process used, resulting brandy is an alcoholic between 68 to 72% from the still.
It must then go through a phase of ageing in wood of oak two years minimum to achieve the 40% vol. minimum necessary for its placing on the market.
But depending on the desired product, some Calvados will let fly the share of angels for very many years...

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Appel brandy Calvados
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