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.
Le calvados est obtenu par la distillation du cidre et du poiré. Le Calvados Pays d’Auge se distingue notamment par sa double distillation, tandis que le Calvados Domfrontais doit être élaboré avec un minimum de 30 % de poires à poiré. Cette présence de la poire lui apporte un caractère particulier, souvent plus fruité et plus délicat.
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.
