There are a number of steps and a great deal of art involved in the making of Calvados. Most of the subtleties escape me as they are explained during our tour, but the basic steps involve crushing, fermenting, distilling, and aging. One set of facts does stick: every year, 20 or so employees of Calvados Coquerel convert some 6000 metric tons of apples into one million bottles of Calvados.
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