Calvados is a liquor of French origin with AOC (Apellation d'origine contrôlée), produced exclusively in the Normandy region, and made from the distillation of cider. Depending on the type of distillation used, a different calvado is obtained, if a column still is used we will obtain a fruity calvado and if a double distillation is carried out, a much more complex and subtle calvado is obtained. Once distilled, it is aged in oak barrels for a minimum of two years, but it is usually between 10 and 25 years. Calvados is consumed on its own and as an aperitif to accompany cheeses and desserts, as well as to accompany various Norman recipes, such as some meats, tarts and crêpes.