What is Pommeau?

Pommeau is an apéritif made by blending unfermented apple juice with apple brandy. The mixture is then aged in oak barrels, typically for at least 2 years (and often longer). The high percentage of alcohol from the apple brandy prevents the fresh juice from fermenting, and thus the beverage retains a considerable level of sweetness. The prolonged aging results in a rich melding of complex flavors from the cider juice blend, warmth from the brandy, and complexities from the barrel.

What is Pommeau de Normandie?

Traditionally, Pommeau was first made throughout Northwestern France, primarily in Normandy and Brittany. France has one of the oldest histories of cider making in the world. The French bittersweet apple varieties commonly used in French cider, with their high tannins and low acidity, make for an exquisite juice for use in Pommeau. 

In France, agricultural products are labeled with an A.O.C. (appellation d'origine contrôlée), which serves as a formal designation that a product meets the geographic requirements (terroir) and the traditional farming or production practices. This will be found on many traditional French Pommeau labels and descriptions as either A.O.C. Pommeau de Normandie (Normandy), or Pommeau de Bretagne (Brittany). Notably, Calvados is apple brandy made in Normandy and carries a similar A.O.C. Many descriptions of Pommeau will reference Calvados in place of apple brandy, which is most appropriate for any description of traditional Pommeau. 

Shop our full range of Pommeau options here including many Apple Mistelles from cider makers in the U.S. 

To learn more about Pommeau, check out our blog post Cider 101: What is Pommeau?