Apple

Cider

Normandy, and in particular Calvados, is famous for its cider apple production. Normandy boasts over 400 varieties. Over 60% of France's marketed cider production comes from Normandy.

And thanks to the many apple varieties, it offers a range of different ciders, depending on where they are produced. Calvados is home, in particular, to cider from the Bessin district, for which a request for an Appellation d'Origine Controlée, controlled origin quality label, is currently underway, and to Pays d'Auge cider which has been awarded an AOC since 1996. Take a look at our cider-based recipes

Take a look at our cider-based recipes

Calvados

Cider provides the basis for producing Calvados apple brandy. The cider is transformed into calvados via distillation, a process which consists in separating alcohol from water.

In order to be called calvados, an "alambic de premier jet" or reflux column still must be used (a successive series of small stills).

For AOC Pays d'Auge calvados, a pot still or reflux still is used, involving double distillation.

18 kilos of cider apples are required to produce 13 litres of cider with a 5% alcohol content, in turn providing one litre of 70% calvados.

Take a look at our calvados-based recipes

Pommeau (pommel)

Pommeau is produced thanks to a subtle blend of pure calvados and cider apple juice.
Pommeau production blossomed as from 1970. However, only its producers could enjoy drinking it since its marketing remained illicit until 1981. In order defend and bring their gastronomic heritage to the attention of the general public, local producers joined forces, forming the association régionale interprofessionnelle des producteurs de pommeau (regional interprofessional association of pommeau producers).
In 1986, Normandy's pommeau production was legally acknowledged by means of a decree precisely defining its production conditions.
And in 1991, pommeau was awarded its own AOC quality label.

Take a look at our pommeau-based recipes

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