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Fabrication du cidre du pommeau et du calvados

Pommeau is an alcoholic drink made in north-western France by mixing apple juice with apple brandy: Calvados in Normandy or lambig in Brittany.


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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.

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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.

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The liquid is then put into vats and stirred gently, before being moved to oak barrels, each containing 400 litres, and left to age for around 30 months.

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

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Production is controlled by two appellations covering manufacture in Brittany and Normandy: Pommeau de Bretagne, and Pommeau de Normandie. Pommeau was granted its own AOC in 1991.

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Pommeau Wikipedia

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