How do Calvados in France
• How do Calvados
In France, there are several traditional regional products - a cognac, cheese and apple brandy called "Calvados" (calvados). The title is, as they say, came from the Latin expression "calva dorsa" - "bald beach". On charts of the XVII century so designated two cliff with devoid of vegetation slopes located from each other at a distance of 10 nautical miles between Arromanches and Asnelem. These two slope served as landmarks for sailors returning to port after another going out to sea.
Through the merger of these two terms, and came into the world the name of Calvados, which in 1790 was named one of the departments of Lower Normandy in the center of Caen. I, as a lover of good brandy, it was interesting to see how to make it a competitor in the market of strong alcohol. And in Normandy, I was never - it's such a very different France, unusual.
Basse-Normandie - is a flat beach, endless sandy beaches and endless apple orchards:
If only one type of grape (e.g., all known Ugni Blanc) can be used to produce brandy, then 20-30 calvados manufacturers use different varieties of apple flavor, mixing them in the production of cider - basis for distillation alcohol.
The first mention of the fact that in Normandy cider is distilled into alcohol and insist in a barrel refers to the middle of the XVI century. Then the process of making cider looked like this: first crushed apples in these wooden troughs ...
... then packaged crushed apples in burlap, and squeezed the juice from them, that after six months of fermentation turned into cider.
have someone from the manufacturers had their apple brandy stills (alambiki), but often used the services of mobile moonshine, which came at a time, distilled cider made in alcohol and went to another place.
So, if for the production of cognac alcohol use young grape wine, the alcohol is to be obtained from cider Calvados. distillation process is completely identical, alambiki the same, except that the smell in the halls of distillation other, fresher or something, with apple flavor. Here is the distillation plant one of the main producers of calvados in France - Père Magloire (Pere Magloire) in Pont L'Eveque.
Home Père Magloire was founded in 1821 and is considered the oldest and most famous of all manufacturing houses Calvados. In 1925, Père Magloire became one of the first French brands are registered in the National Institute of Industrial Property. Père Magloire belongs to the best appellation (geographic area) for the production of Calvados - Calvados Pays d'Auge (Calvados Pei d'Auge). Now 70% of the produced beverage is exported.
The distillation yield shop to try starting material (cider) and its derivatives - alcohols first, second, distillation, and the final result - three kal'vados. It should be noted that the Calvados region Pei d'Auge only double distillation, t. E. The highest quality.
In the past alambiki stoked with coal or wood, now they are all, of course, gas, electric, with a single control center. The coil in such distillation apparatus has a length of about 70 meters.
One of the varieties of apples, which are used in the manufacture of Calvados.
As in the history of brandy, after the apple alcohol is prepared, it takes a basic tool for making Calvados - oak barrels. Make them still manually from different species of oak (including "brandy" Limousin).
The manufacturing process of casks are very laborious, long - from the start of drying blanks to firing inner surface may extend to two or three years, depending on the factory.
Most, of course, a pleasant part of the examination of production - product tasting, when half an hour, you can try all kinds that produces the company - from the 3-year-old VSOP to the XO, which alcohols 30-40 years of aging.
together with the tasting interesting to listen and explain the present cellar master (cellar saver main winemaker). At Père Magloire - it's Jean-Luke Fossey. In his hand was a standard tasting glass of such drinks.
Particularly charming part of this tour - Product tasting straight from the barrels.
Some well-known artists after tasting were ready to stay here forever.
Former Cabinet cellar keeper of his desk. In cabinets alcohols samples, various preform.
Guardian Cellars other known producing company Calvados Boulard Richard Preveli first showed its own production right at home, in a small estate.
Here Richard Preveli making Calvados Lecompte brand. By the way, excellent.
Richard Preveli shows shop Boulard finished products brand.
The workers beckon a cubbyhole some antiquity.
And this is a shop for visitors Boulard production. Mannitol is less.
The production process at the Père Magloire ends here. Incidentally, the cognac houses are reluctant to show their products bottling line, and the "big" brands did not show. With Calvados, you can see, everything is much more democratic.