Calvados

Calvados is a distilled apple brandy originating from the Normandy region in northwestern France. This liquor is made from the fermentation and subsequent distillation of apple cider and is aged in oak barrels, which gives it a complex and aromatic flavor, with fruity notes and a woody touch.

Calvados is commonly used in cooking to enhance both sweet and savory dishes, especially in desserts, sauces, and stews, adding a characteristic nuance that combines the freshness of apple with the intensity of the brandy.

Origin: Normandy, France. It is a beverage with a protected designation of origin (PDO), which guarantees its authenticity and quality.

Properties: Calvados is an alcoholic liquor with approximately 40-45% alcohol by volume. In addition to its function as a flavor-enhancing ingredient, it is valued for its ability to deglaze pans and add depth to sauces. Used in moderation, it is an excellent flavor enhancer in various culinary preparations.

Synonyms in Spanish from Latin America: Although calvados is the most recognized and internationally used term, in some regions it may simply be called aguardiente de manzana (apple brandy) or brandy de manzana (apple brandy), although these terms are more general and can refer to other types of similar beverages.