The Flavor of Apples and a Sip of Fall Casey Kelbaugh for The New York Times
Calvados, apple-flavored brandy from Normandy, at the Barclay Bar in Manhattan.

By ERIC ASIMOV

Published: October 31, 2011





IN apple season, it doesn’t take long for me to make the leap from fruit to cider to Calvados, which distills apples down to their elemental character in brandy form.


http://www.nytimes.com/2011/11/02/di...r=2&ref=dining