Calvados is an apple brandy made in the Normandy region of France. It is produced from fermented apple juice and aged in oak barrels, resulting in a smooth and fruity flavour. Calvados can be enjoyed as an aperitif or used in cooking to add a unique flavour to dishes. Calvados is classified into three categories based on the age of the spirit: Fine, VSOP (Very Superior Old Pale), and XO (Extra Old). Fine Calvados is aged for at least two years in oak barrels, while VSOP Calvados is aged for at least four years, and XO Calvados for at least six years. The production process of Calvados involves several steps, including harvesting and pressing the apples, fermenting the juice, distilling the resulting cider, and ageing the spirit in oak barrels. The type of apple used and the length of ageing can greatly affect the flavour of the final product.