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Calvados is obtained by distilling cider and perry of Normandy. It is colloquially known as Calva, but the AOC has been assigned in 1942.
It is in Normandy taht the Calvados is the most used and appreciated. Today, more than half of the production is exported. Calvados is consumed with or without ice, as an aperitif, a digestif, a cocktail or palate cleanser. In the latter case, we take with cheese or chocolate.
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