Calvados is obtained by distillation of Norman cider. It is traditionally produced in the Calvados department of Normandy, from which it takes its name. The Calvados production process begins with the harvesting of apples, which are then pressed to extract the juice, which is then fermented to produce cider. The cider is then distilled to obtain an alcohol content of around 70 degrees. The alcohol is then aged in oak barrels for at least two years, often longer, to give it its characteristic flavor.