Pierre-Auguste Boulard began making calvados in 1825. The distillery remains in its family, passed from one generation to the next. Boulard understands the value of doing one thing exceptionally and limits its output to calvados.
Boulard makes four calvados, each featuring sweet vanilla and toffee flavors.
Pierre Groult caught the brandy bug in 1860. He began distilling award-winning calvados, developing methods he passed on to his son. Pierre's son, Leon, further advanced the brand by planting orchards, allowing the Groult company to harvest its own apples.
The Groult family maintains control of the distillery, honoring ancestral tradition while modernizing production methods. Roger Groult makes 14 calvados. The spirit tastes nutty, with fruit, caramel, and vanilla undertones.
Pere Magloire revolutionized calvados's production. The company began distilling brandy in 1821. During its storied history, the distillery became one of the first brands registered with the National Intellectual Property Institute.
The company pioneered new advertisement methods while making some of the world's best calvados.
The distillers make nine calvados. Each brandy captures fruit flavors with warm cinnamon notes.
Berneroy produces its calvados in copper stills, allowing the spirit to age for approximately four weeks. The distillers ferment via spontaneous fermentation. This method relies exclusively on the natural yeast present on the apples' skin.
Berneroy then moves the brandy to seasoned oak barrels, where the calvados ages for four years.
The resulting alcohol tastes strongly of apples, with cherry and pear undertones.
Maison Lecompte began making elegant and delicious calvados in 1923. Alexandre Lecompte gave up his career as a wine and spirits salesman to develop the distilling method that shot the brand to success.
Lecompte prioritizes quality over speed. The brand double distills every batch of calvados, aging the spirit in small casks.
Lecompte makes 13 calvados, each complimenting the apple flavor with a robust, oaky taste.
In 1820, Ernest Busnel partnered with Madame Quetel to distill delicious calvados on Pont l’Eveque farm. Ernest's son, Georges, married Quetel's niece, Lucie, making the distillery a true family business.
Busnel's commitment to quality and hands-on methodology helped the distillery stand the test of time. The company is the oldest major producer of calvados.
The distillery makes 18 calvados and several calvados-inspired concoctions. The brandy chases the apple flavor with almond, vanilla, and just a hint of licorice.
Morin is one of the original calvados producers. The distillery traces its lineage back to 1889, when Pierre Morin began producing the brandy.
Morin's care and attention to process make it one of the most celebrated calvados distilleries globally. The company never rushes the process, allowing the brandy as much time as necessary to age into its best form.
Morin makes calvados of various ages. Each brandy contains a slight sweetness, lending every sip a caramel apple flavor.
Now that you know the most popular calvados brands, you’re ready to step into the delicious world of apple brandy. The French spirit is unique and refreshing, full of fruit flavor and perfect for cocktails.
Every bottle traces its history back to the 1500s, so sip without guilt, knowing you’re enjoying hundreds of years of history.
Leave us a comment about your favorite calvados or which brandy you’re most excited to try.
I have always had a deep interest in the restaurant and bar industry. My restaurant experience began in 1997 at the age of 14 as a bus boy. By the time I turned 17 I was serving tables, and by 19 I was bartending/bar managing 6-7 nights a week.
In 2012, after a decade and a half of learning all facets of the industry, I opened my first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.