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.