From which fruit is the French drink Calvados made
Calvados to refer to the age. High-quality calvados usually has parts which are much older than that mentioned. Calvados can be made from a single (generally, exceptionally good) year. When this happens, the label often carries that year. Calvados is the basis of the tradition of "le trou Normand", or "the Norman hole". This is a small drink of calvados taken between courses in a very long meal, sometimes with apple or pear sorbet, supposedly to reawaken the appetite. Calvados can be served as an "apéritif", blended in drinks, between meals, as a "digestif", or with coffee. Well-made calvados should naturally
Calvados 'Saint Martin', 'Frequin', and 'Binet Rouge' varieties), the latter being inedible. The fruit is harvested and pressed into a juice that is fermented into a dry cider. It is then distilled into "eau de vie". After two years of aging in oak casks, it can be sold as calvados. The longer it is aged, the smoother the drink becomes. Usually, the maturation goes on for several years. The appellation of AOC ("appellation d'origine contrôlée") for calvados authorizes double distillation for all calvados, but it is required for the "Calvados Pays d'Auge". The usual arguments for and against the two processes