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Definition provided by The American Heritage® Dictionary of the English

Language, Fourth Edition. Copyright © 2000 by Houghton Mifflin Company.

Other important copyright information here.

calvados:

Noun

A French brandy made from apples.

Etymology

French, after Calvados, a department of northwest France.

http://www.beerliquors.com/liquors/calvados.htm

Calvados 

 Apple

Calvados - Distilled cider is a long established tradition. The first

official written references date from the 16th century, long before it took

the name of Calvados. The first distillation of cider yields an intermediate

product, the « petites eaux », with a strength of about 30°. The heads and

tails, which contain undesirable compounds, are carefully eliminated. 

These « petites eaux » are then heated for the second distillation, the «

bonne chauffe ». The heads and tails are once again eliminated. The Calvados

produced has a strength of 70°. 

As it emerges from the still, Calvados is colorless, produces a burning

sensation on the palate, and gives off an aroma of fruit and alcohol.

--

A friend is one who sees through you and still enjoys the view.

-- Wilma Askinas (1926- ) American Author

> From: dnevessr@...

> Reply-To: alldiabeticinternational

> Date: Wed, 14 Jul 2004 21:14:38 EDT

> To: alldiabeticinternational

> Subject: Re: [alldiabeticinternational] Cantaloupe Soup

>

> calvados

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In a message dated 7/14/2004 9:03:33 PM Pacific Standard Time,

sierraflowr@... writes:

calvados:

Noun

A French brandy made from apples.

Etymology

French, after Calvados, a department of northwest France.

http://www.beerliquors.com/liquors/calvados.htm

Calvados

Apple

AHA! Now I know why I didn't ever hear of it before! LOL Hugs and thanks for

the info, Marilyn

Marilyn

Moderator for

Diabetic_Recipes

dnevessr@...

Opinions expressed are solely

my own and should not be

mistaken for

Professional advice.

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