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How to taste and appreciate cider spirits?

Forget far-flung rum or water intensive whiskies, return to these french spirits that truly respect nature!

The spirits are not just beverages. They embody craftmanship, traditions, and unique flavors. To enjoy them fully, one must understand their specificities and taste them under optimal conditions. Serves at the right temperature in the appropriate glassware, they reveal the full depth of their aromas, both on the nose and the palate. 

Cider spirits offer an aromatic palette as complex as that of rum or whisky. Their finesse stems from the careful selection of apples, the distillation process, and the aging. They develop diverse and refined flavors that easily rival the world’s greatest spirits. 

Calvados, Fine de Bretagne, and Lambig

The spirits derived from cider, such as Calvados Domfrontais, Fine de Bretagne, or Lambig, possess a unique character. To capture all their subtleties, one must pay close attention to service temperature, timing, and food pairings, all of which shape the sensory experience. 

Younger spirits, with fresh and fruity aromas, are best enjoyed as an aperitif (between 12°C and 15°C), served over ice or in a cocktail. 

Aged spirits, which are more complex and rounder, should be savored as a liqueur at room temperature (between 18°C and 20°C. Gently warming the glass in your hand will exalt their woody and spicy notes. 

Cider spirits also have a rightful place in the kitchen: Calvados sublimates apple-based desserts, dark chocolate, and Norman cheese like camembert.  

As for the Fine de Bretagne, fruitier and more vibrant, it is a marvelous companion for Breton crêpes, fresh fruits, and regional cheeses. As it ages, it gains roundness and pairs beautifully with caramelized desserts. 

Pommeau

The pommeau

Pommeaux, or apple mistelles are the result of blending unpasteurized apple juice with cider spirit. There are also pear-based versions (known as Pommeau de Normandie or Pommeau de Bretagne), offering a delicate and fruity alternative.  

  • As an aperitif, they can be enjoyed neat or in cocktail, such as the POCITO, the Normand, or the Mont-Ormel served between 8°C and 10°C.
  • At the dinner table, their sweetness complements refined dishes, beautifully highlighting foie gras or hard cheeses.  
  • For dessert, their roundness pairs perfectly with a Tarte Tatin or dark chocolate. 

Pom’Arrangées and Lagout’Arrangés

Born from a fierce desire to break clichés and reinvent how we enjoy this spirit, which is too often sidelined in the world of fine alcohol, Pom’Arrangées and Lagout’Arrangés offer a gourmet and aromatic take on cider spirits.  

Much like infused rums, they are macerated with fruits, spices, or botanicals, developing intense and diverse flavors such as vanilla, cacao, mint, or ginger. 

  • Chilled (8-12°C): Enjoy them as an aperitif, served over ice for a refreshing touch 
  • At room Temperature: they reveal the full depth of their spicy and fruity notes. 
  • In cocktail or cooking: they provide an original and flavorful twist to your recipes.
Lagout'Arrangée infusée à la fraise

The Art of tasting

Tasting a spirit is, above all, about taking the time to observe its color, analyze its aromas, and discover every nuances on the palate. You can also enjoy them in various cocktails, to elevate their flavors and bring a touch of originality to your drinks. 

Whether they are woody, spicy or fruity, cider spirits truly rival the world’s finest rums. Today, they have rightfully earned their place as exceptional spirits in their own right.  

Discover our selection of brandies, pommeau, and Pom’Arrangé.

Notre gamme de spiritueux