Applejack and calvados are both brandies with a common base ingredient, apples, and a similar production process involving fermentation and distillation, however, they each have distinct qualities that set them apart. Applejack hails from the United States, while calvados is a product of the Normandy region in France, known for its rich, complex flavor profile and its ties to traditional French apple orchards.  

Primarily made from apples, though it can also include a small percentage of other fruits, Applejack brandy ranges from pale gold to amber in color, reflecting its aging process. The flavor of applejack is bold and robust, with a strong apple character and subtle notes of spices and oak, giving it a warming quality.  

It is often enjoyed straight or used in cocktails, contributing a distinct apple essence to various drinks. Applejack’s flavor profile can be described as earthy and slightly sweet, with a noticeable alcoholic kick.  

The preparation of applejack involves fermenting apple juice to create a hard cider, which is then distilled to concentrate the alcohol. Traditionally, applejack was produced using a method known as “freeze distillation” or “jacking,” where the cider was frozen and the ice (which is water) was removed, leaving behind a higher concentration of alcohol.  

This technique, while effective, has largely been replaced by modern distillation methods, which involve heating the cider to separate the alcohol from the liquid. The distilled apple brandy is then aged in wooden barrels to develop its flavor.  

On the other hand, Calvados is a French apple brandy with a complex and nuanced profile. It is made exclusively from apples grown in the Normandy region, often featuring a mix of sweet, tart, and bitter varieties. Calvados is known for its rich amber to dark brown color, which results from aging in oak barrels. Its flavor is characterized by a sophisticated blend of apple notes, spices, nuts, and hints of vanilla, with a smooth, rounded finish. 

The production of calvados involves fermenting apple juice to make cider, which is then distilled in copper pot stills. This process is followed by aging the brandy in oak barrels for a minimum of two years, although many varieties are aged for much longer, developing deeper flavors and a more refined profile. The traditional methods used in calvados production contribute to its distinctive taste and high quality.  

Applejack is a robust American apple brandy, while calvados is a complex French apple brandy aged in oak barrels 

Both applejack and calvados are apple-based brandies, but they differ in their geographical origins, production methods, and flavor profiles. Applejack, with its American roots, often has a more straightforward apple flavor and a rustic edge due to its historical production methods. Calvados, with its French heritage, has a more refined and complex flavor profile, enhanced by its aging process and the diverse apple varieties used. The differences in their preparation—freeze distillation for applejack versus traditional copper pot distillation and aging for calvados—also shapes these two unique brandies.