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A dry apple brandy considered to be a premium brandy, which is produced in the Calvados region of northern France. This brandy is made from fermented apples distilled and aged in a manner similar to Cognac. Calvados is distilled twice and then aged in Limousin oak kegs for several years if sold as a younger variety or longer for higher quality vintages, which may be aged over 40 years. Calvados is often used to enhance the flavor of meat dishes (typically chicken, pork or veal), fruit desserts (apple tartlets), or for cream sauces to be used as toppings for fruit desserts.
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