Calvados glossary

Alambic or alembic, a type of still prescribed for the production of calvados.

Angels’ Share see ‘Part des Anges’.

Assembleur blender.

Assemblage the blending of calvados distillates of different origins and ages.

AOC abbreviation for appellation d’origine contrôlée (appellation of controlled origin).

Basse-tige ‘low-stem’, refers to a ‘modern’ orchard with tight planting.

Belleron vat.

Blanche young apple brandy. Very fruity and is served chilled.

Bocage farmland criss-crossed by hedges and trees.

Bonbonnes basket-wrapped glass containers used for storage of mature calvados.

Bonne chauffe the second distillation of the ‘petite eau’. A colourless and refined alcohol at around 70 percent.

Brouillis the result of the first distillation, a raw brandy with 27 to 30 percent alcohol.

Bouilleur ambulant travelling distiller.

Bouilleurs de crus (home) distillers.

Cave ‘cellar’ referring to an underground storage place, the word cave is also used to identify a collection of calvados wherever they are stored.

Chai above-ground building for storing.

Chaudiére heater, boiler.

Chauffe indicates the degree of heating/roasting of the wood before constructing barrels.

Chene oak.

Cidre bouche cider for drinking.

Coeur the middle ‘heart’, purest part of the bonne chauffe. This ‘middle flow’ is kept and aged in barrels to become calvados.

Column still a double still with continuous distillation for AOC Calvados and Calvados Domfrontais.

Cream calvados mixed with cream and some caramel.

Cru de Cambremer a government certification among producers around Cambremer for the quality of the must and cider.

Demi-tige ‘half-stem’, refers to a mix between high- and low-stem. Often a tightly planted orchard that has grown high.

Distillateur person that operates the distillation.

Domfront region in the south of Normandy distinguished by the addition of pears in production.

E.A.R.L ‘Exploitation Agricole à Responsabilité Limité’. An abbreviation representing a special set-up for an agricultural society.

Eau-de-vie ‘water of life’ is the default term in French for spirits in general. In the case of calvados it is the colourless fruit brandy placed in oak barrels for ageing.

Elevuer buys stocks of calvados and then age it further before bottling. Could also apply to a producer who buys cider and ‘raises’ it to calvados.

Ethyl acetate an ester that is a by-product of fermentation. It is a fruity, sweet and vinegary smell. In noticeable amounts are considered a flaw.

Extra calvados with a minimum age of six years of oak ageing.

Fût barrel, cask.

G.A.E.C ‘Groupement Agricole d’Exploitation en Commun’. An abbreviation representing a juridical setup for an agricultural society.

Gite holiday cottage. Often lent out as a form of bed and breakfast.

Haute-tige ‘high-stem’, refers to a ‘traditional’ orchard with wide planting and high grown trees. Often also used as pasture.

Hors d’Age without age. Calvados with a minimum age of six years of oak ageing.

IDAC ‘Interproffesion des appellations cidricoles’. The French association of the calvados producers.

INAO ‘Institut ational des appellations d´origine’. The French association that sets the guidelines for the appellation system (AOC)

INRA ‘Institut national de la recherche agronomique’. A French association of agricultural science.

Limousin a forested region in France near Allier, where oak used for barrels is grown.

Maître de chai cellar master who supervises the storage, ageing and the final assemblage.

Millésime vintage.

Mout must.

Napoléon calvados with a minimum age of six years of oak ageing.

Négociant ‘merchant’ or ‘dealer’

Non reduit not reduced means that the diminution in the percentage of alcohol between the distillation and the bottling is only due to evaporation.

Part des Anges ‘Angels’ share’ refers to the alcohol and water that evaporates through the pores of the oak barrels during storage, roughly 4 percent of the volume per year.

Pays d’Auge the region where the most of the highest-rated calvados are made.

Petite eau the result of the first distillation that usually consists of 28–30 percent alcohol.

Pépinière plant nursery; for example Pépinières du PAYS D'AUGE at Route des Trois Rois in Cambremer.

Pomme Captive apple in a bottle.

Producteur producer.

Producteur agricole traditional agricultural producer.

Produit fermier farm made, all made on the farm according to traditional and high quality regulations.

Propriétaire ‘owner’ or ‘grower’.

Queue the ‘tail’, afterflow of the distil, which is not used; contains undesirable fusel oils.

Récoltant fruit grower.

Réserve aged for at least 3 years in oak casks.

S.C.E.A stands for ‘Société Civile d’Exploitation Agricole’. An abbreviation representing a juridical set-up for an agricultural society.

Tannin astringent substances found in the seeds, skins and stems of apples, as well as in oak barrels, particularly new ones. They provide flavour, structure, and texture and, because of their antioxidant traits, contribute to long and graceful aging.

Tête the ‘head’, first part of the distillation, which is not used; contains methyl alcohol and unwanted ester compounds.

Tonneau barrel, cask.

Tonnelier cooper, or barrel maker, a craftsman producing barrels.

Trois étoiles *** the youngest calvados with a minimum age of two or three years (Domfrontais) of oak ageing.

Trois pommes the youngest calvados with a minimum age of two or three years (Domfrontais) of oak ageing.

Verger orchard.

Vielle Réserve old reserve, calvados with a minimum age of four years of oak aging.

Vieux old calvados with a minimum age of three years of oak aging.

VO very old calvados with a minimum age of four years of oak aging.

VSOP very superior old pale calvados with a minimum age of four years of oak aging.

XO extra old calvados with a minimum age of six years of oak aging.