Calvados

Calvados (UK: /ˈkælvədɒs/, US: /-doʊs, ˌkælvəˈdoʊs, ˌkɑːlvəˈ-/,[1][2][3][4] French: [kalvados] ⓘ) is a brandy from Normandy in France, made from apples and/or pears.

When a phylloxera outbreak in the last quarter of the 19th century devastated the vineyards of France and Europe, Calvados experienced a golden age.

During World War I, cider brandy was requisitioned to make explosives for the armament industry due to its alcohol content.

[6] The appellation contrôlée regulations officially gave AOC Calvados Pays d'Auge[7] a protected name in 1942.

[8] Calvados is distilled from cider made from specially grown and selected apples, from over 200 named varieties.

This is a small drink of calvados taken between courses in a very long meal, sometimes with apple or pear sorbet, supposedly to reawaken the appetite.

The nose and palate are delicate with concentration of aged apples and dried apricots balanced with butterscotch, nut, and chocolate aromas.

[citation needed] Calvados is the regimental drink of The Queen's Own Rifles of Canada, The Royal Regina Rifles, The Royal Canadian Hussars, Le Régiment de Hull, Le Régiment de Maisonneuve, and The Sherbrooke Hussars.

[citation needed] Known as le trou normand, it is normally taken between courses at a regimental dinner, or during a toast to remember fallen soldiers.