Calvados is a distinguished French apple brandy from the Normandy region, produced by distilling fermented apple cider (and sometimes pear cider) in copper pot stills, then aging the spirit in oak barrels for a minimum of two years to develop complex flavors ranging from fresh orchard fruits to rich caramel, vanilla, and spice notes. The production process begins with specific apple varieties—often a blend of sweet, bitter, and acidic apples—that are fermented into cider, then double-distilled and aged in used oak barrels that allow the spirit to gradually develop depth and smoothness while retaining the essential apple character that defines quality Calvados. Three main appellations exist within Calvados: Calvados AOC (the broadest category), Calvados Pays d'Auge AOC (requiring double distillation in pot stills), and Calvados Domfrontais AOC (which must contain at least 30% pear), with age statements ranging from VS (minimum 2 years) to XO (minimum 6 years) and vintage bottlings that showcase exceptional years. This versatile spirit serves excellently as a digestif, pairs beautifully with apple-based desserts and aged cheeses, and represents one of France's most authentic regional spirits, offering wine and spirits enthusiasts a taste of Norman terroir and centuries-old distillation traditions that transform humble orchard fruit into liquid elegance.