Distilled from cider, calvados is traditionally produced in Normandy.
The AOC Calvados distinguishes three production sub-areas that identify not only a terroir but different production techniques:
- Pays d'Auge for those Calvados distilled in discontinuous stills based on only apple cider;
- Domfrontais for those distilled in column stills and with a minimum 30% of pears;
- Blanche de Normandie for non-aged calvados.

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