Pommeau

How pommeau is made

Pommeau is made by mixing three parts “moût de pommes” (unfermented apple juice) with one part calvados. This process is known as “mutage”. The addition of the spirit halts the fermentation of the juice.

The calvados used for mutage must have been aged in oak for at least twelve months and be at least 65% ABV. The alcohol in the calvados stops the apple juice from fermenting and creates a sweeter drink. Pommeau is then aged in oak barrels for at least 18 months.

The apple varieties used must have specific characteristics in order to be awarded the designation of “Pommeau de Normandie”. The mix must include at least 70% bitter and bitter-sweet varieties grown in the required geographical area.

How to serve Pommeau de Normandie

Sweet and fruity, pommeau is served cold, between 8 and 12°C, as an aperitif. It can be served in a wine or port glass. It can also be served in cocktails such as the famous “Normand”, which is made of Pommeau de Normandie, Calvados, orange juice and grenadine.

It goes very well with foie gras, melon and chocolate desserts. Pommeau de Normandie is used extensively in cooking for certain sauces or to flavour desserts.

Pommeau is a beautiful golden colour with a copper tinge. It has a rich aromatic range of notes that varies according to the terroir and the age of the liqueur. Its subtle flavours of cooked and candied fruits have subtle notes of prunes, cocoa and honey.

Excessive drinking is dangerous for your health. Drink in moderation.