The largest Calvados-producing appellation of Normandy is simply called AOC Calvados, and its crus are spread all over Normandy. Spirits from these areas are normally made with only apples and are single-distilled. The Huard family has lived on their orchard property in the Suisse-Normand for more than five generations.
Nearly 1,800 trees grace the 15 hectare (37 acre) property. The soil is loamy, composed of an ideal combination of silt and clay. About 30 varieties of apples are grown on the property. The cider from these apples is fermented and aged for about eight months, then distilled in a traveling column still. The spirits then go into large, elongated barrels, where they age until maturity.