Apples and a glass of brown spirit on a wooden counter
Credit: Andrey Cherkasov / iStock / Getty Images Plus
(Image credit: Andrey Cherkasov / iStock / Getty Images Plus)

Calvados is one of the ‘big three’ French brandies along with Cognac and Armagnac. Like its southern cousins, it matures in oak barrels and comes out bearing VS, VSOP and XO labels at two, four and six years, respectively. But where Cognac and Armagnac are based on grapes, Calvados begins life in the orchards of Normandy as apples and pears.

Its 300 producers make about 6 million bottles each year, half of which head overseas. Given this, it might seem odd that the UK doesn’t see more of it. Truth be told, le calva spent the last few decades in the doldrums. Now though its fortunes are on the up. Established brands such as Drouin and Coquerel are driving innovation, while new producers like Avallen and 30&40 have injected fresh energy.

Anthony Gladman
Anthony Gladman

Anthony Gladman is a drinks writer specialising in beer, cider and spirits. He was named the Guild of Food Writers drinks writer of the year in 2022. He believes the key to everyday happiness lies in drinking better, not more, and he helps readers pursue this through a focus on flavour deepened by an understanding of the liquid in your glass. He is a fully qualified Beer Sommelier and has a WSET Level 3 Award in spirits. Anthony lives in London with his wife and children. If you see him at the bar he’ll have a Dry Martini (gin not vodka). His book Gin A Tasting Course is published by DK.