Calvados vs Grappa: Exploring Two Distinct Digestifs
While grappa and Calvados are both celebrated as digestifs, they come from very different origins. Grappa is a grape-based spirit rooted in Italy’s winemaking tradition, while Calvados, an apple or pear brandy, hails from the Normandy region of France. Despite their different base ingredients, both spirits are enjoyed as after-dinner drinks, offering unique flavour profiles that reflect their respective regions. In this blog, we’ll explore the key differences between Calvados and grappa, and introduce Dappa and Dark Fire, our British alternatives to traditional grappa.
What is Calvados?
Calvados is a traditional French apple or pear brandy produced in the Normandy region of France. It is made by fermenting apples or pears into cider, which is then distilled and aged in oak barrels. Calvados is renowned for its rich, fruity flavour, with notes of baked apples, pear, vanilla, and spice that develop over time during the aging process.
Calvados can be classified based on its age:
- Fine: Aged for at least two years.
- Vieux/Reserve: Aged for at least three years.
- Vieille Réserve/VSOP: Aged for at least four years.
- XO/Extra: Aged for at least six years.
The longer it is aged, the more complex the flavours become, making Calvados a popular digestif after a meal.
What is Grappa?
Grappa is an Italian spirit made from grape pomace—the skins, seeds, and stems left over after winemaking. It is traditionally distilled to ensure that no part of the grape harvest is wasted. Grappa is typically known for its fresh, fruity flavours, but it can also develop more complex notes when aged in barrels.
At Devon Distillery, we produce Dappa, a British interpretation of grappa. While we can’t call it grappa due to geographic restrictions, Dappa follows the same principles, using grape pomace sourced from UK vineyards. For those who enjoy a more robust, aged spirit, we offer Dark Fire, our oak-aged Dappa, which adds layers of vanilla, toffee, and spice.
Technical Differences Between Calvados and Grappa
- Base Ingredients:
- Calvados is made from fermented apples or pears, which are distilled and aged in oak barrels.
- Grappa (and Dappa) is made from grape pomace, the leftover skins, seeds, and stems from the winemaking process.
- Distillation Process:
- Calvados is distilled from apple or pear cider, typically in copper pot stills, and then aged in oak barrels.
- Grappa and Dappa are distilled using steam distillation, which preserves the fruity qualities of the grape pomace.
- Aging:
- Calvados is aged in oak barrels for a minimum of two years, but it can be aged for much longer to develop more complex flavours.
- Grappa is often unaged, but aged versions (such as Dark Fire) take on additional complexity from barrel aging.
Flavour Differences Between Calvados, Grappa, and Dappa
The flavour profiles of Calvados, grappa, and Dappa are shaped by the base ingredients and the aging process.
- Calvados is known for its rich, fruity flavour, with notes of baked apples, pear, and spice. As it ages, it develops more complex layers of vanilla, oak, and caramel, making it a warming and luxurious digestif.
- Grappa tends to be more fruity and fresh, with notes of apple, pear, and citrus when made from white grapes. Dappa, made from red grape pomace, offers deeper notes of dark fruit and spice, with a smooth, full-bodied flavour.
- Dappa provides a lighter, fruitier flavour compared to the rich, apple-forward taste of Calvados. However, for those who prefer a more robust spirit, Dark Fire, our oak-aged Dappa, offers a smooth, complex flavour with notes of oak, vanilla, and toffee, making it a great alternative for fans of aged Calvados.
Sustainability and Craftsmanship: Upcycling in Grappa and Dappa
One key difference between grappa (and Dappa) and Calvados is the focus on sustainability. Grappa and Dappa are made from grape pomace—the by-products of winemaking—ensuring that no part of the grape is wasted. This upcyclingprocess has been an integral part of Italian winemaking for centuries and reflects a commitment to reducing waste while creating high-quality spirits.
Calvados, by contrast, is made from apples and pears, with a focus on capturing the natural flavours of the fruit through fermentation and aging. While it doesn’t involve upcycling, the craftsmanship behind Calvados is similarly steeped in tradition and dedication to quality.
A Call to Try Dappa and Dark Fire: Alternatives to Calvados
For those who enjoy the fruity complexity of Calvados, Dappa and Dark Fire offer a British alternative that is equally rich in flavour and craftsmanship. Whether you prefer the fresh, fruity notes of Dappa or the more robust, oak-aged complexity of Dark Fire, both spirits provide a unique experience that can rival Calvados in depth and character.
Dappa offers a smooth, versatile spirit that captures the essence of the grapes used in winemaking, while Dark Fire adds layers of vanilla, oak, and spice, making it a perfect alternative for those who enjoy aged Calvados as a digestif.
Conclusion: Calvados, Grappa, and Dappa—A Celebration of Fruit-Based Digestifs
Whether you prefer the rich, apple-forward flavours of Calvados or the fruity, aromatic complexity of grappa and Dappa, both spirits offer a unique way to experience the essence of fruit. Calvados reflects the craftsmanship of Normandy’s orchards, while grappa and Dappa celebrate the sustainability and creativity of upcycling grape pomace into a refined spirit.
For those looking to explore something new, Dappa and Dark Fire offer a British twist on these classic digestifs, with their own distinctive flavours and sustainable production methods. With their smooth finishes and rich character, they are perfect alternatives to Calvados and a testament to the art of distillation.
