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Pommeau de Bretagne, a specialty of the Brittany region of northwestern France, is an alcoholic drink made by mixing apple juice with lambig, a type of apple brandy. Pommeau de Bretagne is distinguished from similar drinks by it perfect balance between sweetness, sourness and bitterness. Depending on the age of the product, its aromatic palette oscillates between notes of apples in the oven, dried fruits like prunes or apricot, or even of almond or nuts. Enjoyed by itself as an aperitif or digestif, or coupled with cheeses or a dessert.

The production area of Pommeau de Bretagne is spread across 372 communes on the northern and southern coastlines of the Brittany peninsula of northwestern France, and a part of the area surrounding the more inland city of Rennes. The production area is marked by the ancestral production practices of apple cider, which has been present and perfected in the region over centuries of refinement.

This rich history has allowed the successive generations to select the richest varieties that are the best adapted for creating this slightly bitter beverage. Seventy-five different types of apples, ranging from bitter, bittersweet, sweet, and sour are used today in the production of this beverage. This gives each producer the ability to customize his or her Pommeau according to their signature tastes. After the harvest and processing of the apples, the Pommeau is aged over 14 months in wood barrels, allowing the Pommeau de Bretagne to acquire the maturity necessary to express all of its personality.