Normandy Pommeau

Pommeau de Normandie is a blend of Calvados and fresh apple juice, mixed in proportions of one-quarter Calvados at 70% ABV and three-quarters cider apple juice.

The appellation requires a minimum of 14 months aging in oak barrels after mutage (the process of adding alcohol to stop fermentation). Our Pommeau, however, includes some older-aged batches, allowing for a more balanced profile without any noticeable alcoholic sharpness.

We also carefully select apple varieties to craft a Pommeau that is neither too sweet nor too heavy.

How to enjoy Pommeau de Normandie?

Serve chilled (8 to 10°C) in a tulip glass. Its fresh apple aromas, vibrant fruitiness, and moderate sweetness make it a widely appreciated aperitif. Enjoy it neat before a meal, or use it in cocktails — it pairs beautifully with Champagne or other spirits.

Pommeau also complements many desserts and is often used in cooking to add subtle apple notes to dishes.

LA TRIBUNE DE GENEVE (February 2002)

Jerome Estèbe "Puss in Boots, Beau Rivage Hotel" - Geneva: "The sommelier does another brilliant job with dessert. While the pastry chef offers a mille-feuille with caramelized apples and whipped cream (special mention to the pastry, thin and crispy like never before), the wine man whips out an incredible Pommeau Normand.

A blend of Calvados and apple must of incredible aromatic purity. It's a man named Christian Drouin who hand-distills this marvel somewhere in the Pays d'Auge. It makes you want to spend your vacation in the green pastures of Normandy. In the shadow of a distillery, of course.