Apple brandy from the specific AOC region of Calvados (Normandy), produced using traditional methods from the XVII century. Sweet, bitter or sour apples can be used to produce Calvados, so the style of each house and final product can vary from a smooth to a harder spirit.
Barrels for the classic apple brandy from Normandy are preferably built and used from French oak. The availability of these wooden casks cannot always be guaranteed, as small local distilleries do not regularly release casks.