With raw milk cheese and butter, Calvados is an emblem of Normandy. It is produced exclusively from three different AOC (Controlled Designation of Origin) areas. Young, it is marked by a certain ardor and fruit aromas. As it ages, it mellows and may show aromas of butter, vanilla, baked apple, licorice, or wood. Calvados ages for at least two years in oak barrels but no longer does once bottled. It has an alcoholic measure superior to 40% by volume. A tulip glass or any other glass narrowed in its upper part concentrates its aromas better.