Calvados hails from the French region of Normandy and takes its name from the French area most notable for its production. Calvados, or as the locals would call it, "el calvados," is a potent form of brandy made through a two-part process called "double distillation." After distillation, the liquid is then aged in oak barrels for upwards of two years, resulting in a brandy with a nearly 40 percent alcohol content.
Calvados enjoys a long and rich history. Locals have been distilling liquor from cider in Normandy since at least the mid 1500s. Although the drink is most often made from apples, it can also be produced from pears.