On a memorable visit to Normandy as a teenager, I had my first experience with Calvados. To be honest, I remember it better than some other first experiences . . .
Surrounded by friends in a cozy saloon in Dinard, I was handed a glass of Calvados. Frightened by the initial warning that it would take my breath away, I timidly sipped the famed liquor, and promptly fell in love.
It would be another 5 years before I was of a legal drinking age, and before I encountered Calvados again. These days, it is my digestif préferé. I am not the only one– in fact, it was James Bond’s drink of choice in 1963′s On Her Majesty’s Secret Service.
Calvados is currently undergoing a kind of global renaissance, although it is still one of the best kept secrets in the world of French fine spirits. Let’s just say, your server will be impressed when you ask for it.
Made from the distilled apples of Lower Normandy, and aged a minimum of two years, the older the age of the Calvados, the smoother the taste. But make no mistake, this baby will burn her way down your throat. It is a pleasant and sexy burn, however, and one that will keep you coming back for more.
Served as an aperitif, in between courses, or a digestif, you will find Calvados in nearly any French locale that serves alcohol. A word of warning to lightweights: sip slowly, this drink is not apple juice– it’s around 70 proof!
For reference, there are many top brands out there, but the most widely acclaimed is currently the Grand Pommier XS, which won the World Spirit’s Competition in San Francisco for 2005 and 2006. (For our few male readers, or you naughty women, this brand was also voted as the best accompaniment to a fine cigar).
yummy.
