As with Cognac and Armagnac, Calvados is sometimes aged in new oak, and sometimes in previously used barrels. Sometimes it is a blend of Calvados that were given different oak treatments. Others are aged in as many as three different casks, starting with new oak and then used barrels, some of which were used many times over. All of this depends on the producer. The oak treatments impart certain flavor characteristics to the Calvados, with newer oak providing the most oaky flavors and tannins, and used casks toning them down.

How Calvados Is Aged

Fine, Trois étoiles, Trois pommes or V.S : oak barrel aged for a minimum 2 years

Vieux or Reserve: oak barrel aged for minimum 3 years.

V.O., Vieille Reserve, or V.S.O.P: oak barrel aged for minimum 4 years

Extra, X.O, Napoléon, Hors d’âges, Très Vieille Réserve or Très Vieux: oak barrel aged for minimum 6 years

How To Drink Calvados

Though it can be consumed in different ways, the balloon glass is the ideal vessel for full enjoyment of its rich complexity. But Calvados is also versatile. It can be used in coffee, with apple sorbet for the “Trou Normand” (between two dishes during a meal), as an apertif on the rocks, or in cocktails. It matches perfectly with cheeses and chocolate, and it is part of the composition of several classic flambée recipes, including crêpes.

A few great producers to look out for: Pere Magloire, Domaine de Montreuil, Domain Coeur de Lion Christian Drouin and Adrien Camut.