Lambig is the Breton equivalent of Calvados, distilled and aged for at least two years in oak, or four for AOC Lambig. Vieille réserve is aged for three years; hors age for six or more.
For centuries Lambig was made by the apple orchard owners themselves, until the law changed under Napoleon and it had to be made by distillers. They didn’t have to pay a tax, however, as long as they stayed within the limit of ten litres of pure alcohol (which is equivalent to 20 litres at 50°).
Since then, the law has changed: they are 50% exempt on the first ten litres of pure alcohol and it is no longer possible to inherit this privilege. Today there are only some 700 active stills.
Lambig is also used for the production of pommeau de Bretagne.
Other names include Fine Bretagne, gwinardant, eau de vie or lagout.
Image by Rhian