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 ⅔ must to ⅓ Cavados of 65%. The essential mellowness is the result of ageing in oak casks.
It should be served chilled.
It is perfect in a scooped out melon, with foie gras or with an apple dessert. Much appreciated for the confection of cocktails, it also works wonders in the kitchen as an ingredient in sauces and creams.
“The Pommeau de Normandie is exuberantly fruity, slips down the throat far too easily, and once in the mouth, its freshness as well as its aroma of baked apples and buttery brown sugar are quite fascinating”.