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pommeau
fortified apple must
Pommeau is made by adding brandy (Calvados in Normandy or Lambig in Brittany) to apple must, then leaving it in oak to create an apéritif of 16 to 18 proof.
Pommeau de Normandie, Pommeau de Bretagne and Pommeau du Maine (the department of Mayenne) are all designated AOC.
The pear equivalent is called Poirineau, made with poiré and pear liqueur in the Eure-et-Loir.
Text © Dana Facaros
Image by Anneche