Thanks, Jeff. That was a pleasurable read at lunch yesterday. My first experience with Calvados was as an ingredient in the Normandy sausages ("boudins blancs aux pommes") that I had the pleasure of making with a local butcher here in Kyoto about 20 yrs. ago. Still buying sausages from him, but have not had much Calvados in the interim. The blog makes me want to source some of that Camut....
