From which fruit is the French drink Calvados made
"from about 8% ABV to more than 20%. The defining characteristic of mead is that the majority of the drink's fermentable sugar is derived from honey. Pulque is the Mesoamerican fermented drink made from the ""honey water"" of maguey cacti. The drink distilled from pulque is tequila or mescal. Wine is a fermented beverage produced from grapes and sometimes other fruits. Wine involves a longer fermentation process than beer and a long aging process (months or years), resulting in an alcohol content of 9%–16% ABV. ""Fruit wines"" are made from fruits other than grapes, such as plums, cherries, or apples."
"Europe only rest very briefly in glass containers, others are aged in wooden casks before bottling. Thus, calvados, an apple-based spirit from northwestern France, is required by law to spend at least two years in wood, and most producers also offer much older products to the market (up to 20 years or more). Some ""slivovitz"" are also aged in wooden casks, giving them their golden or amber color and some additional flavors. In the Caribbean, eaux-de-vie are made from tropical fruits such as banana, ambarella, guava, mango, pineapple, and sapodilla. The term can also refer to maple ""eau de vie"","
"Pommeau Pommeau is an alcoholic drink made in north-western France by mixing apple juice with apple brandy: Calvados in Normandy or lambig in Brittany. Considered a mistelle, it is generally consumed as an apéritif, or as an accompaniment to melon or blue cheese. It is also popular with a variety of desserts, including any chocolate or apple-based dishes. Pommeau is made by mixing two thirds apple must (unfermented apple juice) to one third of one-year-old Calvados. The proportions are chosen to ensure that the resulting mixture has 16–18% alcohol by volume. The liquid is then put into vats and stirred"
"'Saint Martin', 'Frequin', and 'Binet Rouge' varieties), the latter being inedible. The fruit is harvested and pressed into a juice that is fermented into a dry cider. It is then distilled into ""eau de vie"". After two years of aging in oak casks, it can be sold as calvados. The longer it is aged, the smoother the drink becomes. Usually, the maturation goes on for several years. The appellation of AOC (""appellation d'origine contrôlée"") for calvados authorizes double distillation for all calvados, but it is required for the ""Calvados Pays d'Auge"". The usual arguments for and against the two processes"
"more generically the simple name of the fruit they were distilled from – poire (""Pear""), prune (""Plum""), mirabelle (""Mirabelle"") – there is a wide variety of terms in French to speak of strong alcohols, which also reflects the wide variety of recipes and ingredients available to make them. There are strong local traditions depending on the provinces: lambic or calvados is distillated from cider in Brittany and Normandy, mirabelle, prune, and kirsch are mainly produced in the East (Alsace, Lorraine, Bourgogne, Champagne), and every wine-producing region has, to some extent, a tradition of making brandy, the most famous being Cognac"
"gently, before being moved to oak barrels, each containing 400 litres, and left to age for around 30 months. The resulting drink is mahogany in colour with a bright lustre, and has an overall smooth taste, often with vanilla, caramel and butterscotch flavours. Production is controlled by two appellations covering manufacture in Brittany and Normandy: Pommeau de Bretagne, and Pommeau de Normandie. Pommeau was granted its own AOC in 1991. Pommeau Pommeau is an alcoholic drink made in north-western France by mixing apple juice with apple brandy: Calvados in Normandy or lambig in Brittany. Considered a mistelle, it is generally"
"the pre-Christian Early Medieval period. The autumn tradition of 'bobbing' for apples is due to the abundance of fruit at this time. A modern cider festival is an organized event that promotes cider and (usually) perry. A variety of ciders and perries will be available for tasting and buying. Such festivals may be organized by pubs, cider producers, or cider-promoting private organizations. Calvados and applejack are distilled from cider. Calvados is made throughout Normandy, France, not just in the Calvados département. It is made from cider by double distillation. In the first pass, the result is a liquid containing 28–30%"
"Clafoutis Clafoutis (; ), sometimes in Anglophonic countries spelled clafouti, is a baked French dessert of fruit, traditionally black cherries, arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted with powdered sugar and served lukewarm, sometimes with cream. A traditional Limousin clafoutis contains pits of the cherries. The pits contain amygdalin, the active chemical in almond extract, so during baking a small amount of amygdalin from the pits is released into the clafoutis, adding a complementary note to its flavor. The clafoutis comes from the Limousin region of France, and while black cherries"
"Calvados (department) Calvados (; ) is a department in the Normandy region in northwestern France. It takes its name from a cluster of rocks off the English Channel coast. Calvados is one of the original 83 departments created during the French Revolution on 4 March 1790. It was created from a part of the former province of Normandy. The name ""Orne inférieure"" was originally proposed for the department, but it was ultimately decided to call the area Calvados after a group of rocks off its coast. One popular legend ascribes its etymology to the ""Salvador"", a ship from the Spanish"
"Calisson Calissons are a traditional French candy consisting of a smooth, pale yellow, homogeneous paste of candied fruit (especially melons and oranges) and ground almonds topped with a thin layer of royal icing. Calissons have a texture similar to that of marzipan, but with a fruitier, distinctly melon-like flavour. Calissons are often almond-shaped and are typically about two inches in length. Calissons are traditionally associated with the town of Aix-en-Provence, France; consequently, most of the world supply of calissons is still made in the Provence region. The calisson is believed to have its origins in medieval Italy. Among the first"
"are traditional, there are numerous variations using other fruits, including red cherries, plums, prunes, apples, pears, cranberries or blackberries. When other kinds of fruit are used instead of cherries, the dish is properly called a flaugnarde. The dish's name derives from Occitan ""clafotís"", from the verb ""clafir"", meaning ""to fill"" (implied: ""the batter with cherries""). Clafoutis apparently spread throughout France during the 19th century. Clafoutis Clafoutis (; ), sometimes in Anglophonic countries spelled clafouti, is a baked French dessert of fruit, traditionally black cherries, arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted"
"was common during that time for liqueurs and cognac to be consumed with elegant meals. In 2006, the Chambord product brand was acquired by the Brown-Forman Corporation. Chambord is produced in the Loire Valley from red and black raspberries, Madagascar vanilla, Moroccan citrus peel, honey and cognac. Whole raspberries and blackberries are steeped in French spirits for a period of several weeks to produce a fruit infusion. After the infusion is extracted, a second set of spirits is added to the fruit and allowed to rest for a few weeks. After this second infusion is drawn off, the remaining fruit"
"cedar, cutlass, doudouce, egg, Graham, Bombay, ice-cream, Julie, long, pawpaw, Peter, rose, round, spice, starch, Tommy, teen, turpentine, vert, zabrico), breadfruit, sorrel (roselle), passion fruit), watermelons, sapodilla Manilkara zapota , pommerac (Syzygium malaccense), guavas, pommecythère (Spondias dulcis), caimite (star apple), abiu, five fingers (carambola), cherries, zaboca (avocado), popoy (papaya), chenette (Melicoccus bijugatus), pineapples, oranges, Portugal (tangerines of various genetic breeding), plum (Governor, King and common variety), West Indian (Barbadian) cherry (Acerola), bananas (sikyé, silk, Gros Michel, Lacatan), barbadine (granadilla), balatá, soursop, cashews, Tamarind, Ceres (Flacourtia indica), , Cocorite (Attalea maripa), Gru-Gru-beff (Acrocomia aculeata), Fat-Pork (Chrysobalanus icaco), pears. and coconuts (several"
"Calvados Roger Groult Calvados Roger Groult is a calvados brandy that is produced by the Groult family at the Clos de la Hurvanière, located in Saint-Cyr-du-Ronceray in Normandy (France), in the Pays d'Auge, noted for its ciders and Calvados. The Groult family moved to the Clos de la Hurvanière in the 18th century. Pierre Groult (1830-1918) began to distill cider around 1850. Pierre Groult expanded production by purchasing a pot still and building a cellar. He also began to bottle the Calvados; previously it had only been sold in casks as was common practice at the time. Upon succeeding his"
"Marmalade Marmalade generally refers to a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. It can be produced from kumquats, lemons, limes, grapefruits, mandarins, sweet oranges, bergamots, and other citrus fruits, or any combination of them. For many decades now, the preferred citrus fruit for marmalade production in the British Isles has been the Spanish Seville orange, ""Citrus aurantium"" var. ""aurantium"", prized for its high pectin content, which sets readily to the thick consistency expected of marmalade. The peel imparts a bitter taste. The term ""marmalade"" is not precise, universal nor definitive,"
"year in August. Livarot Livarot is a former commune in the Calvados department in the Normandy region in northwestern France. On 1 January 2016, it was merged into the new commune of Livarot-Pays-d'Auge. The population is composed of 2,183 inhabitants and the name of its inhabitants is ""Livarotais"". The town is home to many companies of renowned such as the Georges Leroy factory, Graindorge cheese manufacturing which produces Livarot, among others. The commune gave its name to its cheese; Livarot cheese. The La Fermière (CCLF) calvados cider is also produced in the commune. Livarot is situated at the junction of"
"including flavored versions of the vodka. For instance, Grey Goose La Poire was the result of Thibault's relationship with a Parisian pastry chef, whose pear tarte inspired the recipe for the new vodka flavor. Grey Goose Le Citron is a lemon-flavored vodka. Grey Goose Cherry Noir is a black cherry-flavored vodka, Grey Goose L'Orange is an orange-flavored vodka, and the now-retired Grey Goose La Vanille tasted of vanilla, with hints of cinnamon and caramel. Grey Goose Le Melon, the latest flavored expression released in summer 2014 is made with Cavaillon melons from the Provence region of France. Thibault has stated"
"liqueurs. Once a year, oranges of this variety are collected from trees in Seville and shipped to Britain to be used in marmalade. However, the fruit is rarely consumed locally in Andalusia. The Seville orange—when preserved in sugar — is the principal ingredient in traditional British marmalade, reflecting the historic Atlantic trading relationship with Portugal and Spain: the earliest recipe for 'marmelat of oranges' dating from 1677. The peel can be used in the production of bitters. The unripe fruit, called ""narthangai"", is commonly used in Southern Indian cuisine, especially in Tamil cuisine. It is pickled by cutting it into"
"and cassis, rather than white wine and cassis for the traditional ""kir"". The Domfrontais, in the Orne (Basse-Normandie), is famous for its pear cider (poiré). The ""calvados du Domfrontais"" is made of cider and poiré. Some cider is also made in southwestern France, in the French part of the Basque Country. It is a traditional drink there and is making a recovery. Ciders produced here are generally of the style seen in the Spanish part of the Basque Country. A recently popular variety is the Akived, a piquant drink served cold. Calvados, from Normandy, and Lambig from Brittany are a"
"diners partake of a glassful of calvados in order to improve the appetite and make room for the next course, and this is still observed in many homes and restaurants. ""Pommeau"" is an ""apéritif"" produced by blending unfermented cider and apple brandy. Another aperitif is the ""kir normand"", a measure of crème de cassis topped up with cider. ""Bénédictine"" is produced in Fécamp. Apples are also widely used in cooking: for example, ""moules à la normande"" are mussels cooked with apples, cream and cheese, ""bourdelots"" are apples baked in pastry, partridges are flamed with reinette apples, and localities all over"
"raised to 20–30 % alcohol by volume. Home production of applejack is popular in Europe. A few producers in Quebec and England, inspired by ice wine, have developed ice cider (French: ""cidre de glace""). For this product, the apples are frozen either before or after being harvested. Its alcohol concentration is 9–13 % ABV. A popular apéritif in Normandy is ""pommeau"", a drink produced by blending unfermented apple juice and apple brandy in the barrel (the high alcoholic content of the spirit prevents fermentation of the juice and the blend takes on the character of the aged barrel). Cocktails may"
"Pommac Pommac is the brand name for a carbonated soft drink made by Carlsberg Sverige AB of fruits and berries and matured in oak barrels for three months. The name comes from ""Pommery"", referring to Champagne, and Cognac, as it is matured in oak barrels like wine. Another theory of the naming is the French word ""pomace"", which literally means remains of pressed fruits. See also Ripasso. The recipe is kept a secret. In 1919, after his best efforts to keep his brewery running Anders Lindahl moved to Stockholm, Sweden as a failed businessman, and founded Fructus Fabriker and began"
"Deux-Sèvres and Vendée départements. There is also a similar drink called ""Troussepinette"" that is made in the Vendée, which is often flavoured with pine or fruits such as pear. Elsewhere in France analogous drinks are made (Macvin in Jura, Floc de Gascogne in the Armagnac area; there is also Pommeau, similarly made by blending apple juice and apple brandy), but these products are much less well known nationally and internationally than Pineau. According to legend, during the harvest of 1589, a winemaker accidentally added grape must into a barrel that he believed was empty but in fact contained eau de"
"Pomace Pomace ( ), or marc (; from French ""marc"" ), is the solid remains of grapes, olives, or other fruit after pressing for juice or oil. It contains the skins, pulp, seeds, and stems of the fruit. Grape pomace has traditionally been used to produce pomace brandy (such as grappa, orujo, törkölypálinka, zivania). Today, it is mostly used as fodder, as fertilizer, or to extract bioactive compounds like polyphenols from it. ""Pomace"" is derived from the Latin ""pomum"" (fruit and fruit tree). The English were the first to use the term ""pomace"" to refer to the byproduct of cider"
"80% of owners are from the Paris area, 10% are English and 10% are local. According to the general census of the population of 1 January 2006, 18.9% of housing available in the department were second homes. Aquatic sports are often played on the coasts and beaches, for example, kite surfing and beach volleyball. Stade Malherbe Caen is a professional football team from Caen, who currently play in Ligue 1. Calvados (department) Calvados (; ) is a department in the Normandy region in northwestern France. It takes its name from a cluster of rocks off the English Channel coast. Calvados"
"uniform. Sometimes green paper is also used. Its orange colour comes from different sources depending on the manufacturer, but is often annatto. The bacterium ""Brevibacterium linens"" is employed in fermentation. Production in 1998 was 1,101 tons, down 12.2% since 1996. Only 12% of Livarot are made from raw, unpasteurised milk. Its period of optimal tasting is spread out from May to September after a refining from 6 to 8 weeks, but it is also excellent from March to December. Livarot cheese Livarot is a French cheese of the Normandy region, originating in the commune of Livarot, and protected by an"
"Livarot Livarot is a former commune in the Calvados department in the Normandy region in northwestern France. On 1 January 2016, it was merged into the new commune of Livarot-Pays-d'Auge. The population is composed of 2,183 inhabitants and the name of its inhabitants is ""Livarotais"". The town is home to many companies of renowned such as the Georges Leroy factory, Graindorge cheese manufacturing which produces Livarot, among others. The commune gave its name to its cheese; Livarot cheese. The La Fermière (CCLF) calvados cider is also produced in the commune. Livarot is situated at the junction of the D4 and"
"used similar to ""cordials"", and as an ingredient in cocktails and cakes. Fruit brandies obtained by distillation are often referred by the French term eau de vie. Fruit brandy usually contains 40% to 45% ABV (80 to 90 US proof). It is often colourless. Fruit brandy is customarily drunk chilled or over ice, but is occasionally mixed. Including some of the above, there are about 80 different kinds of fruit brandies in the European Union, registered with protected designations of origin from Germany, France, Italy, Portugal, Luxembourg, Austria, Hungary, Slovakia, Bulgaria, Romania and Spain. Most of these fruit brandies are"
"Others suggest that it was not introduced in its modern form until the 16th century, as this was when almonds became an established crop in Aix-en-Provence. Calisson Calissons are a traditional French candy consisting of a smooth, pale yellow, homogeneous paste of candied fruit (especially melons and oranges) and ground almonds topped with a thin layer of royal icing. Calissons have a texture similar to that of marzipan, but with a fruitier, distinctly melon-like flavour. Calissons are often almond-shaped and are typically about two inches in length. Calissons are traditionally associated with the town of Aix-en-Provence, France; consequently, most of"
"pipe for stage actors portraying Holmes, because they could balance this pipe better than other styles while delivering their lines. See, Smoking pipe (tobacco)#Calabash. Calabash A calabash, bottle gourd, or white-flowered gourd, ""Lagenaria siceraria"", also known by many other names, including long melon, New Guinea bean and Tasmania bean, is a vine grown for its fruit, which can be either harvested young to be consumed as a vegetable, or harvested mature to be dried and used as a utensil. When it is fresh, the fruit has a light green smooth skin and white flesh. Calabash fruits have a variety of"
"of France. Flaugnarde Flaugnarde () also known as flagnarde, flognarde or flougnarde, is a baked French dessert with fruit arranged in a buttered dish and covered with a thick flan-like batter. Similar to a clafoutis, which is made with black cherries, a flaugnarde is made with apples, peaches, pears, plums, prunes or other fruits. Resembling a large pancake, the dish is dusted with confectioner's sugar and can be served either warm or cold. The name is derived from the Occitan words ""fleunhe"" and ""flaunhard"", which both translate as ""soft"" or ""downy"". The dish is common in the Auvergne, Limousin and"
"them to hotels and restaurants abroad. Jean-Pierre Groult was succeeded in 2008 by his son Jean-Roger. Jean-Roger Groult is a founding member of a new Calvados association, Esprit Calvados. Esprit Calvados is the association of 5 family owned Calvados estates in Pays d' Auge. The Calvados Roger Groult SA remains an independent family company. It employs eight people. Calvados Roger Groult Calvados Roger Groult is a calvados brandy that is produced by the Groult family at the Clos de la Hurvanière, located in Saint-Cyr-du-Ronceray in Normandy (France), in the Pays d'Auge, noted for its ciders and Calvados. The Groult family"
"mussels. Normandy is home to a large population of apple trees; apples are often used in dishes, as well as cider and Calvados. The northern areas of this region, especially Nord, grow ample amounts of wheat, sugar beets and chicory. Thick stews are found often in these northern areas as well. The produce of these northern regions is also considered some of the best in the country, including cauliflower and artichokes. Buckwheat grows widely in Brittany as well and is used in the region's ""galettes"", called ""jalet"", which is where this dish originated. High-quality fruits come from the Loire Valley"