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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.