Diploma Unit 4 Calvados / Fruit Spirits

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Calvados is a

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Fruit based spirit which can be made from apples or pears.

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Calvados must be made

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in copper stills & must be aged for a min of 2 years in oak.

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For Calvados production, cider is made

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which is then distilled. Must enrichment or the addition of sugar & So2 are forbidden

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Calvados Pays d'Auge

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may contain a max of 30% pears & must be double distilled in a copper pot still.

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Calvados Domfrontais

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must be double distilled in a copper pot still & has to be aged for a min of 3 years in oak. Orchards are planted with a least 15% pears.

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Calvados distillation must not exceed

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72% abv.

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Calvados Orchards

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Must contain at least 20% of local varieties of apple.

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Fruit Spirits (General)

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Any fruit can be used to make a spirit, which aims to capture the essence of the fruit used.

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3 main classes of fruit for spirit use

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Pip Fruit. Stone Fruit. Berries / Soft Fruit.

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Williams Pear / Poire Williams

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Most well known pip fruit spirit.

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Stone Fruit Spirit Examples

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Mirabella & Quetsch (Plum). Kirsch (Cherry).

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Fruit Spirit fermentation

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Crushed fruit has yeast added & alcoholic liquid of around 5% is produced. This is then distilled.

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Fruit Spirit Distillaiton

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may not exceed 86% abv.