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French apple brandy from the department of the same name in western Normandy in the north-west of the country. The area was named after a ship of the Spanish Armada called "El Calvador" that ran aground on the coast. The apple and the cider made from it are also very important here. Alongside Armagnac and Cognac, Calvados is the third famous brandy from France. The first evidence of the production of an apple brandy in Normandy is a royal concession for Sire Gilles de Gouberville from Le Mesnil-au-Val in 1553 to distil an "Eau de Vie de Sydre". However, the first mention of the term Calvados dates back to 1884, when the drink was becoming increasingly popular in Paris. A limited area with 11 sections and a specific cider distillation process was granted an appellation in 1946. There are three appellations according to the narrow origin with specific production rules. These are "Calvados", "Calvados Pays d'Auge" (Auge region) and "Calvados Domfrontais" (to. 30% pears). About 30% of the Normandy apple harvest is made into calvados, 50% into cider and 20% into apple juice.

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Sigi Hiss
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