What type of raw product is primarily used in the production of Calvados?

Calvados is a type of brandy that originates from the Normandy region in France, and it is specifically made from apples. The production of Calvados involves fermenting apple cider and then distilling it. This clear focus on apples as the primary raw material distinguishes Calvados from other types of spirits.

While there are other fruit brandies—such as those made from pears or grapes—Calvados uniquely showcases the flavors and characteristics of various apple cultivars native to the region. The diverse range of apples used contributes to the complex taste profile and aroma of the finished product, making it a celebrated beverage with protected designation of origin (AOC) status.

In contrast, oranges, pears, and grapes are used in the production of different spirits or liqueurs, such as Cointreau (which is orange-based), poire William (which is pear-based), and many types of cognacs or wines (which are grape-based). These differences highlight the specific agricultural and production practices that define Calvados as an apple brandy.