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In 1946, Calvados was granted the “Appellation d’Origine Contrôlée” status (regarding the area of production and methods of distillation) but Calvados is probably originating from the sixteenth century.


Who first found this spirit which became Calvados ?
The first official written reference to the distillation of cider with a view to obtaining drinking brandy dates back to the sixteenth century, or more precisely, the 28th of March 1553, when the event is referred to in a diary kept by a gentleman from the North Cotentin, the Lord of Gouberville.
Lord of Gouberville was an agronomist, specialized in the apples.

He writes in his diary that in March 1553, a young man coming from Touraine visited him and explained him how to make grape alcohol.
Lord of Gouberville then tried with a still made of glass and clay and as he was very satisfied with the product that he obtained, he decided to refer to a local boiler-maker.

In 1588, King Philip II of Spain sent his great Armada to fight the English off the Normandy coast.
Little did he realize then that one of his ships, called the “El Calvador” was going to run aground on a Normandy beach and thereby give his name to a French Departement and to a local speciality :
Calvados.
un vieil alambic
A old still

The distillation method used at the Domaine du Coquerel is called “first stage “ distillation.
This is what makes it possible to extract the alcohol contained in the cider.
By raising its temperature to boiling point in a copper still, the alcoholic vapours of the cider rise into a concentration column where they are cooled down. The beginning (heads) and end (tails) parts of the distillation are separated and only the 70°-proof middle part is retained.

It takes 6 kg of apples to obtain five liters of cider which in turn produce an average 70 centiliters and 40°-proof bottle of Calvados.

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