Editing Calvados (section)

==Double and single distillation==
[[File:calva still.jpg|thumb|right|Calvados [[pot still]]]]
The appellation of AOC (''[[appellation d'origine contrôlée]]'') for calvados authorizes double distillation for all calvados, but it is required for the ''Calvados Pays d'Auge''.<ref>{{Cite book | last1 = Mattsson | first1 = Henrik | title = Calvados: the world's premier apple brandy : tasting, facts and travel | year = 2005 | pages = 62 | publisher = Calvadosbook.com | access-date = 28 April 2017| isbn = 91-631-5546-X | url = https://books.google.com/books?id=CoaJTpzbDdYC&pg=PA62}}</ref>

* Double distillation is carried out in a traditional [[alembic]] [[pot still]], called either ''l'alambic à repasse'' or ''charentais''
* Single continuous distillation in a [[column still]]

The usual arguments{{by whom|date=September 2016}} for and against the two processes are that the former process gives the spirit complexity and renders it suitable for longer aging, whilst the latter process gives the calvados a fresh and clean apple flavour but with less complexity. A growing belief{{by whom|date=September 2016}} indicates that a well-operated column still can produce as complex and "age-able" calvados as double distillation.{{Citation needed|date=May 2010}}