This amber-coloured spirit drink made from cider may only be called Calvados if it comes from 11 well-defined areas in Normandy. To produce calvados, the fresh apple must is fermented in a few weeks to cider with an alcohol content of about 5 % vol. This is followed by a two-stage distillation process: the first brandy has an alcohol content of 25%. It is stored for some time and then distilled a second time. It is then aged in barrels for 2 to 6 years. And sometimes much longer for vintage Calvados. The older the Calvados is, the more velvety and aromatic it tastes.