Pommeau is a French aperitif (fortified wine) made in the regions of Brittany and Normandy in the north west of France. Apple must (juice) and apple brandy (calvados) are blended together to attain 17% ABV and a balance of flavour.
The calvados must be 86% ABV and have aged for more than a year in oak casks. It is poured into vats 24 hours before the apple must is added and the mixture stirred. The mixture contains approximately 2/3 apple must and 1/3 calvados. It is then aged in 400 litres casks for two to three years before bottling.
Production is split into two appellations, Pommeau de Bretagne, and Pommeau de Normandie. Classic pommeau has an amber hue and fruity touches of apple and cherry.
Pommeau vieux is aged for four to five years in oak casks. It has a dark amber hue and a smooth, mellow taste with flavours such as prune and caramel from the longer period of ageing.
Pommeau can be served chilled on its own, over ice, or mixed with tonic or soda water for a long drink. Mix it with other spirits and juice to create a wide range of cocktails.