Calvados is a brandy distilled from apple cider or a combination of apples and pears. The fermented juice is usually double distilled to create the base of the brandy, which is then aged, and finally blended. The production of Calvados is strictly regulated, and final products are classified according to the length of maturation, with two years being the minimum aging period. The appellation Calvados is divided into three sub-regions that slightly differ in the base ingredient, terroir, and the distillation process. All these factors, including aging, influence the final character of Calvados. Young varieties typically display aromas and flavors of ripe fall fruit, cinnamon, mint, and citrus. With age, they tend to develop into heavier, more rustic aromas of nuts, chocolate, or butterscotch. Calvados is mainly enjoyed as a digestif, preferably served neat in a tulip glass, but its character can match a wide array of dishes, especially apple, chocolate, or caramel-based desserts. It is also used for flambéing or deglazing.

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