CALVADOS

 We are all familiar with the traditional trou normand, a small glass of apple or pear brandy to be downed in one or enjoyed over a scoop of ice cream, to revive the appetite for the remainder of the meal. The first AOC for Calvados was awarded in 1942, and now the region boasts a total of three: Calvados, Calvados Pays d'Auge and Calvados Domfrontais. It is produced by distilling cider or perry and matured in vats for at least two to three years before being marketed.