"The history of the Normandy pommeau can be found in the Normandy "savoir-vivre".

Traditionally, the best apple juices were mixed with the calvados "eau-de-vie" so as to preserve their fruity taste throughout the year. The apples were referred to as "transformed".

For several decades Normandy farmers were the only people able to benefit from this drink. A strange law prohibited its' use for consommation.

Fortunately, this law no longer exists and since 1991 "Normandy Pommeau has its' A.O.C. appellation ".

The production zone for Normandy pommeau is to be found entirely in the A.O.C. field.

The ground of the orchards is composed of the granite subsoil of the armorican massif in the "Donfrontais", the schist in the "Pré-Bocage" and the clayflint on the limestone subsoil in the Pays d'Auge.

Normandy pommeau must be made from the pulp of fruits gathered in orchards chosen and identified by the "national institute of A.O.C. (*) ".

The calvados must be 65% proof and must have aged for more than a year in oak barrels.

The calvados is poured into the bottom of the barrel 24 hours before mixing.

The pulp which comes from strictly selected fruits is mixed with the "eau-de-vie".

The transformation is undergone once only in order to respect the proportions:

2/3 of pulp for 1/3 of calvados