Calvados and Cognac - delicious French distillates
At first glance, comparing calvados and cognac seems to be quite a breakneck endeavor. In both cases we are dealing with French distillates of world renown, However, it is not only the region that differs them, which they come from, but also the method of production. And yet, amateurs of this type of drink can talk about them in one breath, it is therefore worth considering this, making, that calvados and cognac are equally popular.
When comparing calvados and cognac, it is impossible not to pay attention to this, that both alcohols were born around the sixteenth century, so then, when it was not possible yet, as it is today, stock up on distillery yeast in the store and distill alcohol at home. Interestingly, both alcohols were born somehow by accident, and their rise was related to a kind of need of the moment. Normandy apples are the basis of Calvados, these, in turn, never enjoyed the best fame. Yes, they have their enthusiasts, the vast majority of the people of France believe, however, that they are certainly not edible. History does not mention this, which actually prompted one of the Normandy farmers to experiment with them, some distillate connoisseurs however believe, that perhaps he had the same opinion about apples, like most of the French. It's hard to get into discussions on this topic, the fact is, however, that the aforementioned agronomist began to distill them. The first calvados (which was not called that at the time), differed significantly from this, of course, what amateurs of French distillates are delighted with today, at its source, however, lies a discovery, that apples, which are not delightful eaten raw, they work great as a strong drink. Because Calvados is nothing more than an apple set, fermented on appropriate distiller's yeast, distilled and finally aged in oak barrels.
Cognac was also created largely for this reason, that the French were forced to do so by an unhappy reality. In the sixteenth century, wine producers from western France worked with great commitment, but it was hard to insist on doing so, that the fruit of their work was delightful. There was a lot of wine in circulation, However, there were many reservations about its quality. The quality of the wine did not allow it to be transported over long distances, many liters of alcohol were therefore wasted without making any profit for their producers. However, the double distillation of wine and its aging, sometimes even for several years, changed the form of things. The wine was perhaps not the tastiest, but the distillate won the hearts of the rich, and the much poorer French.
To this day, many people try to discover the perfect recipe for home cognac at home. For this purpose, they compose settings that include tasty varieties of grapes and raisins. These settings are then fermented with special distiller's yeast and distilled. Finally, the alcohol is aged in barrels or with the use of oak flakes, even trying to get close to the result, what producers from the Cognac region can boast of.
Each of us can stock up on distiller's yeast and experiment, to get closer to the level typical of the French, however, the use of the names calvados and cognac is prohibited. At home, of course, we can boast of "cognac", which we have prepared ourselves, however, we would never be allowed to sell it under that name. It is hard to disagree with that, anyway, that this is not a bad solution at all. Both calvados, and cognac are loved precisely because of their unique taste and aroma, so it would be bad, if every producer could freely use these names. Yes, so one, as well as the second distillate have their price, However, amateurs of stronger drinks agree with this, that it is worth bearing the costs of this type, gaining in return uniqueness and nobility, which cannot be compared with anything.
The popularity of both drinks made, that even alcohol essences have appeared on the market, imitating the flavors of these alcohols: cognac touch-ups and calvados alcohol touch-up.
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