Pommeau de Normandie

The Pommeau de Normandie is a blend of Calvados and fresh apple juice in proportions of ¼ of calvados 70%vol and 3/4 of cider apple juice.

The appellation requires a minimum ageing of 14 months in oak barrels after the blend is made. However our Pommeau de Normandie is aged from three to four years. This extra ageing enables us to obtain a better balance with no apparent alcohol.

We also take particular care in the choice of the apples used so as to obtain the perfect flavor, neither too sweet nor too heavy.

How to enjoy Pommeau de Normandie ?

Pommeau de Normandie should be served chilled (8° to 10°c) in a tulip glass. Its apple aromas, fruit exuberance and moderate sweetness make it many people's favoured aperitif. Before dinner, one can have it pure or in cocktails as a long drink with Champagne or even mixed with numerous spirits.

An excellent match with many desserts, it also gives a delicious apple perfume to many dishes.

LA TRIBUNE DE GENEVE ( February 2002)

Jérôme Estèbe " Chat botté , Hôtel Beau Rivage " - Geneva : " The sommelier makes another brilliant move with the dessert. While the pastry chef proposes a mille-feuille with caramelised apples and chantilly (special mention to the pastry, fine and crispy as rarely), the wine man pulls out an incredible Pommeau Normand.

A mixture of Calvados and apple must of a crazy aromatic purity. It is a man named Christian DROUIN who distills this marvel by hand somewhere in the Pays d'Auge. It makes you want to spend your holidays in the green pastures of Normandy. In the shadow of a distillery, of course.