Production of Calvados starts with pressing of numerous varieties of apple, in order to introduce more flavors into the juice. This juice is then fermented to a hard cider, which is distilled into eau de vie. The eau de vie is aged in oak casks for several years and then bottled at 40-50% alcohol by volume.
Calvados has appellation d'origine contrôlée protection, meaning that it can only be produced in certain parts of northwestern France. Apple brandy produced elsewhere in the EU is sometimes called calva.
For the American apple brandy product, see applejack.