The apple trees used to make Calvados Daron grow on shallow clay-limestone soil in the north of the Pays d’Auge. Several different types of apple are used to make a well-balanced and harmonious calvados. Tart apple varieties will develop the necessary richness of flavor, while sharp apple varieties and some perry pears (a varietal) are added to the Calvados Daron mix in order to give it a fresh, acidic touch to achieve refinement and elegance.

The recipe for Calvados Daron, situated in the heart of the Pays d’Auge, the most prestigious calvados appellation, has been handed down through five generations. Each stage in the production process, from apple picking to aging, is regulated.