Pronunciation: [KAL-vah-dohs; kal-vah-DOHS]
A dry apple brandy made in Calvados, in the Normandy region of northern France and considered one of the world's greatest. Calvados is double distilled in a pot still, then aged in Limousin oak for a minimum of one year; some are aged for 40 years. The best Calvados comes from the Pays d'Auge appellation contrôlée, a designation that is noted on the label. Calvados is often used for cooking, particularly in chicken, pork and veal dishes.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.