In the world of Calvados, there are different grades or classifications that indicate the level of maturity and aging of the brandy. These classifications are regulated by the Calvados regulations and provide consumers with an understanding of what to expect from a particular blend.
1. Three Star/VS/Fine: These terms are used interchangeably and signify that the Calvados has been aged for at least two years. This is the youngest classification and is typically characterized by its youthful and vibrant flavors. It can be enjoyed on its own or used in cocktails where a lighter and fruitier profile is desired.
2. Vieux: This classification indicates that the Calvados has been aged for a minimum of three years. With an additional year of aging compared to the previous category, Vieux Calvados tends to exhibit more complexity and depth of flavor. The oak influence becomes more apparent, imparting subtle nuances of vanilla and spice. The fruit flavors may also become more concentrated and mellow.
3. VSOP/VO: VSOP stands for “Very Superior Old Pale” while VO stands for “Very Old.” Both terms suggest that the Calvados has been aged for a minimum of four years. This extra aging period allows the brandy to develop even further, resulting in a rich and refined expression. The oak influence becomes more pronounced, contributing to a smoother and more velvety texture. The flavors are often more mature and complex, with a harmonious balance between fruit, oak, and spice.
4. XO/Napoleon/Hors d'Age: XO stands for “Extra Old” and is the highest grade of Calvados. It requires a minimum aging period of six years, making it the most mature and sophisticated expression. The extended aging imparts a deep amber color and a luscious mouthfeel. XO Calvados exhibits a wide range of complex flavors, including dried fruits, caramel, chocolate, and even hints of tobacco. The oak influence is prominent, adding layers of depth and elegance.
It is important to note that these classifications are minimum age requirements, and many Calvados producers go beyond these thresholds, resulting in even more refined and aged expressions. Additionally, individual producers may have their own proprietary age statements or designations that further differentiate their products.
As a sommelier and brewer, I have had the opportunity to taste Calvados across various grades and vintages. Each classification offers a unique experience, and it is fascinating to witness the evolution of flavors and aromas with increased age. From the youthful and vibrant notes of a three-star Calvados to the complex and luxurious profile of an XO, each grade has its own charm and allure.
The different grades of Calvados allow consumers to choose a style that suits their preferences and occasions. Whether you prefer a lighter and fruit-forward expression or a more mature and refined profile, there is a Calvados grade for every palate. Exploring the range of classifications can be a delightful journey into the world of this exquisite French brandy.