Calvados ‘origins go way back to the 16th century as Sieur de Gouberville wrote in 1553 a draft concerning Cider Eau de vie 's distillation, -which was not named Calvados yet-. The name Calvados relates to the Normandy region, in France. And it is made out of Cider's distillation. Cider is made with regional apples. They use the double distillation method which needs copper stills.

Calvados is then grown old in oak barrels. That’s why it has such an amber colour. Mixing Calvados and apple juice gives le Pommeau de Normandie (18° of alcohol). Calvados can be served dry or on ice, in cocktails, at the aperitif, as a digestive or on a meal pause. It sublimates cheeses, chocolates, desserts, chocolate creams and ice creams. It can also be used to make "flambé” pancakes and pies.