It’s probably the most famous spirit—but also one of the most controversial—in Normandy. I’m referring, of course, to calvados —not “calva,” that sometimes subpar drink that some people are now trying to bring back into fashion with blends that, in my opinion, do it more harm than good.
There are three distinct appellations: Calvados AOC, Calvados Pays d’Auge, and Calvados Domfrontais. Personally, I must admit I have a preference for the latter two, which often offer more distinctive and more carefully crafted brandies.
Calvados is produced by distilling cider and perry. Calvados Pays d’Auge is distinguished in particular by its double distillation, while Calvados Domfrontais must be made with at least 30% perry pears. The inclusion of pears gives it a distinctive character, often more fruity and delicate.
I particularly enjoy the Calvados from Maison Lemorton. In fact, Isidore Lemorton could very well have seen one of his bottles being served, in the early 20th century, at a table in the famous Brasserie Paul.
When you leave Rouen to explore Normandy, I recommend visiting Maison Christian Drouin and Maison Lemorton. And if you have a little more time, the Ferme des Grimaux—where Pacory calvados is produced—will also welcome you and give you a glimpse into its craftsmanship.
Please let us know before you leave: we'll be happy to call them to arrange your visit.
