A BARTENDER'S BEST FRIEND
Meet Jacques Bezuidenhout :
Originally from Johannesburg, South Africa, Jacques built his career in London before relocating to San Francisco in 1997. He has previously served as the Bar, Cocktail and Spirit Specialist for Kimpton Hotels & Restaurants, overseeing beverage programs across more than 70 establishments nationwide. He was also the National Brand Ambassador for Partida Tequila and Plymouth Gin, contributing to brand growth and consumer education. In collaboration with the PlumpJack Group, Bezuidenhout co-founded notable San Francisco bars, including Forgery in 2015 and Wildhawk in 2016. Both venues received recognition as Top 10 New Bars in the U.S. by Tales of the Cocktail.
Bezuidenhout’s contributions to the industry have earned him a variety of accolades, including the 2011 Tales of the Cocktail Spirited Award for Best American Brand Ambassador. He has served as a judge for esteemed competitions such as the San Francisco World Spirits Competition and the Ultimate Spirits Challenge.
Today, he operates his own spirit and consulting firm. Discover his take on Calvados in our interview below.
Make this yours. Click here to edit the text and include any relevant information.
I first learned about Calvados many years ago, when I first started bartending in London. It was one of those spirits on quality back bars. At first I was just intrigued about the wonderful apple notes in the brandy. As I started to learn more in my bartending career I became more familiar with the process and the region. I love the nuances of flavor, how mixable it is or just to sip on and then its sense of place. The people, the process and the food that comes along with it. A special place and a special category.
What sets Calvados apart from other aged spirits?
Launching Calvados
How did you first discover Calvados?
When you tell someone that this is a apple brandy and they smell and taste it- it really shows those apples. Really good brandies or spirits show a sense of place. Sometimes in the other categories the spirit is lost in too much oak and its hard to detect what the base spirit is made of. Really good Calvados does not hide behind oak. It shows the wonderfully made base spirit and has the oak be a soft enhancement to those apple & pear flavors.
For those unfamiliar, how would you describe Calvados ?
Calvados is an elegant brandy with rich, complex apple and barrel flavors.
Craft & Terroir
Calvados comes exclusively from Normandy - how important is this in shaping its character?
I believe the terroir and sense of place is very important to Calvados. The unique soil, growing environment and maritime climate help make this one of the best places in the world for apple and pear orchards. This leads to a selection of apples and pears that create the unique spirit of Calvados. On top of that, you have a sense of place with the people and the food that makes it so special.
Do you have a preferred style or AOC of Calvados?
So difficult to choose as you'll find quality producers in all three appellations. I do love the old school distillation from pot stills that are required in the Pays d’Auge which give you wonderful big robust Calvados. Then at the same time I love the addition of pears in Domfrontais region as well as their unique stills. Are you really asking me to choose between all the deliciousness?
Are there any producers you particularly admire or recommend?
Christian Drouin, Lemorton, Adrian Camut, Michel Huard, Boulard - all are top quality and all produce with great attention to detail, bringing their own unique touch to the spirits.
I love it in the classics like the Jack Rose, Sidecar, Bentley and a twist on the Old-fashioned. I also love how the flavors come through in a classic and simple Highball.
What are some challenges or misconceptions bartenders might face when working with Calvados?
Are customers generally familiar with Calvados or is it more of a discovery?
I think you get both. There are spirit geek consumers and old school drinkers that are very familiar with Calvados. Then there are younger drinkers who are discovering- I always give them a little taste and mention that Calvados is a brandy distilled from apples. Once they taste it, they're on board.
Calvados Behind the Bar
How do you like to work with Calvados cocktails?
I love mixing with Calvados. Depending on which Calvados you use, you'll have unique directions to take your cocktails- like how rich the oak notes are or if it is more of a youthful Calvados, driven by the eau-de-vie. As for mixers, Calvados works with different citrus, juices and then fortified wines, liqueurs etc. It has the ability to be very mix-friendly.
Do you have a go-to Calvados cocktail ?
Price. As with the old world brandy category, bartenders may think Calvados is too precious to mix with or too expensive. This is not the case. There are expensive Calvados that are more for sipping and savoring but there is also a great deal of Calvados that is very approachable and priced accordingly for cocktails.
Yes and yes! I believe it will continue to gain traction as more bartenders get behind it.
How do you educate guests or colleagues about Calvados?
Trends & Culture
Do you see Calvados gaining populairity on the cocktail scene, or with younger consumers?
I start very simply: Here is a taste. Then I tell them that Calvados is a brandy distilled from apples, made only in Normandy. Once they taste it and are intrigued, then I continue to talk about the different styles and how special of a place Normandy is. If people know where it comes from and can taste the quality, then they are sold.
For me it was spending time in the aging cellars with producers Mr. Drouin, Michel Huard and the Camut brothers. A lot of nuance and attention to detail takes place in the cellars. It's not just putting liquid into oak. It was special to taste directly from the barrels- I saw the passion that came from all of them talking about their Calvados.
If Calvados were a person, how would you describe them?
Final Thoughts
Can you share a special memory involving Calvados?
Robust and elegant at the same time. Mysterious, interesting, approchable with a sense of humour. Sophisticated.