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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.
Pommeau is obtained by blending Calvados with cider-apple juice. The cider-apple juice (the must) is mixed before fermentation with Calvados in the proportion 2/3 must to 1/3 Calvados of 65°. The essential mellowness is the result of ageing in oak casks. This apéritiffull of flavour has a strength of 16° to 18°. It should be served chilledin a tulip glass. It is perfect in a scooped-out melon, with foie gras or with an apple dessert ; much appreciated for the confection of cock-tails, it also works wonders in the kitchen as an ingredient in sauces and creams.