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The rounded landscape, with its châteaux, manors, half-timbered houses and apple orchards, makes up the picture postcard scene. A richly authentic land where the horse is king, the Pays d'Auge is dotted with famous stud farms. The Cider Route is at the heart of the geographical zone known as the Appellation d'Origine Contrôlée des Cidres du Pays d'Auge and links about seventeen local producers, easily recognisable by the signpost 'Cru de Cambremer'. They also welcome visitors, offering a guided tour of the cellars and tastings.
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'CRU DE CAMBREMER'
CIDRER
Pure apple juice is pressed from a mixture of apple varieties, all with descriptive, sing-song names: for example, 'peaceful', 'estate', 'fieldmouse red', 'potbelly' and so on. The exact proportions used in blending proportions are kept secret by each cider-maker. The resulting pure apple juice is the first stage in the process, but as cider is a living thing it continues to mature, becomes cloudy and then clears again. As the sugar turns to alcohol (5%), the pure juice changes and its sweetness become sharper. Each brew of cider is judged by local tastes and standards. Its strongly individual flavour is due entirely to its natural qualities and its slightly bitter taste makes all the 'Cru de Cambremer' ciders particularly thirst-quenching. They are rich in flavour and colour, and nothing like some of the carbonated fruit juices sold commercially as cider.
CALVADOS
Calvados on the other hand improves with age. A fine spirit distilled traditionally in these parts, it is the finest destiny of the apple. Cider for distilling, instead of being corked and drunk at meals, is left in casks. A year or two later it is distilled in the same way as Cognac. This is done in two stages: first the juice is drawn off and distilled a second time and then the distilled liquid containing only apple-cores is kept to mature in oak casks. In this way, the remaining taste of the lees disappears and a fine spirit is born. The age of a good calvados is certainly very important, and it is still possible to find 50-year old bottles on family farms. However, it is also quite possible to find a really decent younger calvados worth drinking. Check for the quality seal to guarantee a good bottle.
POMMEAU
Pommeau is Normandy's own 'aperitif' and is made from a mix of cider and calvados using time-honoured recipes. As it matures in oak casks, pommeau takes on a fine amber colour. When drunk slightly chilled one can appreciate its 'body' and taste with the peculiar tang identified with 'Cru de Cambremer'.
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