Pommeau

A glass of Pommeau de Normandie.

Pommeau is an alcoholic drink made in north-western France by mixing apple juice with apple brandy: Calvados in Normandy (Pommeau de Normandie) or lambig in Brittany (Pommeau de Bretagne). ^{[1] [2]}

Considered a mistelle, it is generally consumed as an apéritif, or as an accompaniment to melon or blue cheese. It is also popular with a variety of desserts, including any chocolate or apple-based dishes.

Production

Pommeau is made by mixing two-thirds apple must (unfermented apple juice) to one third of one-year-old Calvados. The proportions are chosen to ensure that the resulting mixture has 16–18% alcohol by volume. ^[3]

The liquid is then put into vats and stirred gently, before being moved to large oak barrels, and left to age for at least 14 months. ^[4]

The resulting drink is mahogany in colour with a bright lustre, and has an overall smooth taste, often with vanilla, caramel and butterscotch flavours.

Production is controlled by three appellations covering manufacture in Brittany, Normandy and Maine: Pommeau de Bretagne, Pommeau de Normandie and Pommeau du Maine.

References

1. "France's cognac country: So much to drink in". The Washington Post . 4 May 2012.
2. Best of France 2008–2009 Petit Futé. Petit Futé. 3 September 2008. pp. 354–. ISBN   978-2-7469-2225-9.
3. Henrik Mattsson (28 February 2005). Calvados: The World's Premier Apple Brandy: Tasting, Facts and Travel. Malmö, Sweden: Flavourrider.com. p. 46. ISBN   978-91-631-5546-8 . Retrieved 11 May 2012.
4. "L'élaboration du Pommeau de Normandie". Pommeau de Normandie (in French). Retrieved 9 January 2026. L'ensemble est ensuite vieilli en logements de bois de chêne pendant 14 mois minimum.[The blend is then aged in oak barrels for a minimum of 14 months.]