Calvados brandy from Limburg | Taste the Fuselier!
Calvados is a type of apple brandy that originates from the Normandy region in France. It is strong alcoholic beverage of apple juice or cider. You first distillate it and then you it aged in oak barrels. The name “Calvados” refers to the geographical area in Normandy. Today the brandy by the label Fuselier from Limburg is a luxury local Calvados as well. Our editor John Doe from MAASTRICHT MAGAZINE ONLINE makes a toast with Calvados brandy with a cup of coffee from Limburg!
The Apple brandy
There are various styles of Calvados, ranging from young and fruity to older and more complex. The aging process in oak barrels can vary from a few years to several decades, leading to different flavor profiles. Younger Calvados tends to have a fresher, more apple-forward taste, while older versions develop deeper, more complex flavors with hints of wood, vanilla, and spice.
Calvados is delicious on its own as a sipping spirit, in cocktails, or incorporating it in cooking and baking for its distinctive apple flavor. It’s a versatile and well-regarded brandy with a rich history and tradition in the Normandy region of France.
Brandy from Limburg | The production
Calvados production involves several steps, including the fermentation of apple juice or cider, distillation, aging, and sometimes blending. Here’s an overview of how making of Calvados takes place:
Apple Selection: The process begins with the selection of apples, which can include a variety of apple cultivars. There are sweet, bitter, and acidic apples used in varying proportions to achieve the desired flavor profile. Some Calvados producers also use pears in the production, resulting in “Calvados du Domfrontais.” Harvest and Pressing: Apples are harvested when they are fully ripe, typically in the fall. They are then washed, crushed, and pressed to extract the juice. The apple juice, or cider, is the primary raw material for making Calvados.
Fermentation: The apple juice undergoes fermentation, where natural yeasts or selected yeast strains convert the sugars in the juice into alcohol. This process typically takes several weeks and results in the production of a low-alcohol liquid known as “apple wine.”
The destillation
Distillation: The apple wine is then distilled to increase its alcohol content. The distillation process typically takes place in traditional copper pot stills. The liquid is heated, and the alcohol vapors are collected and condensed to create a more concentrated spirit. Calvados is usually distilled twice, although some producers may perform additional distillations to achieve specific characteristics.
Aging: For the aging the liquid goes in oak barrels. The aging process is a critical factor in developing Calvados’s flavor and complexity. The spirit can age for several years to several decades, depending on the desired style of Calvados. During aging, the spirit interacts with the wood, gaining color, aroma, and flavor from the barrels. Blending (Optional): Some Calvados producers may choose to blend spirits from different barrels or vintages to create a consistent and balanced final product. Blending allows them to achieve a specific flavor profile and quality level.
Bottling: Once the desired aging period is reached and the Calvados has developed its desired characteristics, it is removed from the oak barrels, filtered, and often diluted to the desired bottling strength using water. The final Calvados product can vary widely in terms of age, flavor, and style, depending on the producer’s methods and the specific apple varieties used. After bottling and labeling for sale, you can enjoy it as a sipping brandy, in cocktails, or as an ingredient in culinary dishes.
Calvados brandy from Limburg
The Calvados brandy from Limburg, by the label Fuselier is a specific type of apple brandy, Calvados. Since 2014 there is a producer in Meerssen, a village 10 minutes drive from Maastricht. You can visit he Wine maker RAAR SAINT REMI by family Claessens and their apple orchards in Meerssen. They have a long history of producing high-quality apple-based products, including Calvados by the label Fuselier. This local brandy is perfect to warm you up during arrival of Sinterklaas in Maastricht or baking pepernoten!
