Collection: Normandy Pommeau

Normandy Pommeau: From the Shadows to the Spotlight

Long banned from commercial sale due to French legislation protecting wine-based products, Pommeau de Normandie had long been consumed on Normandy farms. It wasn’t until 1986 that the first decree officially recognized Normandy Pommeau and legalized its sale. In 1991, the Pommeau de Normandie appellation was established, setting the rules for its production and guaranteeing the unique character of this aperitif. Today, Pommeau is exported internationally.

How is Pommeau made?

Normandy Pommeau is a blend of Calvados and fresh apple juice, in proportions of ¼ Calvados at 65% ABV and ¾ cider apple juice. The appellation requires a minimum aging of 14 months in oak barrels after blending. Our Pommeau, however, is a blend of various batches, some of which are aged for over 15 years. This extended aging brings better balance and greater complexity, with notes of dried fruit and rancio, all without any harsh alcohol presence. We also pay special attention to the selection of apple varieties used, in order to create a Pommeau that is neither too sweet nor too heavy.