In 1946, Calvados was granted the “Appellation d’Origine
Contrôlée” status (regarding the area of production
and methods of distillation) but Calvados is probably originating
from the sixteenth century.
first found this spirit which became Calvados ?
The first official written reference to the distillation of cider
with a view to obtaining drinking brandy dates back to the sixteenth
century, or more precisely, the 28th of March 1553, when the event
is referred to in a diary kept by a gentleman from the North Cotentin,
the Lord of Gouberville. Lord of Gouberville
was an agronomist, specialized in the apples.
He writes in his diary that in March 1553, a young man coming
from Touraine visited him and explained him how to make grape
Lord of Gouberville then tried with a still made of glass and
clay and as he was very satisfied with the product that he obtained,
he decided to refer to a local boiler-maker.
In 1588, King Philip II of Spain
sent his great Armada to fight the English off the Normandy coast.
Little did he realize then that one of his ships, called the “El
Calvador” was going to run aground on a Normandy beach and
thereby give his name to a French Departement and to a local speciality
The distillation method
used at the Domaine du Coquerel is called “first stage “
This is what makes it possible to extract the alcohol contained
in the cider.
By raising its temperature to boiling point in a copper still, the
alcoholic vapours of the cider rise into a concentration column
where they are cooled down. The beginning (heads) and end (tails)
parts of the distillation are separated and only the 70°-proof
middle part is retained.
It takes 6 kg of apples to obtain five liters of cider which in
turn produce an average 70 centiliters and 40°-proof bottle
Certification Orthodox Union
Grand Ordre du Trou Normand
Auberge de la Sélune
Manche Location Vacances
L'abus d'alcool est dangereux
pour la santé. A consommer avec modération
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