Pommeau is an alcoholic drink made in north-western France by mixing apple juice with apple brandy:Calvados in Normandy (Pommeau de Normandie) orlambig in Brittany (Pommeau de Bretagne).[1][2]
Considered amistelle, it is generally consumed as anapéritif, or as an accompaniment to melon orblue cheese. It is also popular with a variety of desserts, including any chocolate or apple-based dishes.
Pommeau is made by mixing two-thirds applemust (unfermentedapple juice) to one third of one-year-oldCalvados. 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 oak barrels, each containing 400 litres, 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 threeappellations covering manufacture inBrittany,Normandy andMaine:Pommeau de Bretagne,Pommeau de Normandie andPommeau du Maine.
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