Discover Normandy’s top 5 drinks: Calvados, Cider, Pommeau, Kir Normand, and Bénédictine. Learn about their origins, flavors, and where to try them.
Normandy boasts a rich tradition of unique beverages that reflect its agricultural heritage and history. From apple-based spirits to herbal liqueurs, these drinks offer a taste of Normandy’s culture. Here are the top five drinks to try when visiting the region.
Calvados
Calvados is a distinguished apple brandy from Normandy, known for its depth and complexity.
Production Process
The creation of Calvados involves several steps:
- Apple Selection: Over 200 apple varieties are cultivated, with producers often using a blend of sweet, tart, and bitter apples.
- Fermentation: Apples are pressed into juice and fermented into a dry cider.
- Distillation: The cider undergoes distillation, traditionally double distillation in pot stills, especially in the Pays d’Auge area.
- Aging: The resulting spirit is aged in oak barrels for a minimum of two years, allowing it to develop rich flavors.
Flavor Profile
Calvados offers a complex bouquet of apple and pear aromas, complemented by notes of butterscotch, nuts, and chocolate. Its color deepens with age, ranging from golden to deep amber.
Where to Try
Visitors can explore Calvados at local distilleries such as the Père Magloire Calvados Experience in Pont-l’Évêque, which offers immersive tours and tastings.
Cider
Cider, or “cidre” in French, is a staple beverage in Normandy, deeply rooted in the region’s history.
Production Process
Norman cider is crafted through:
- Apple Harvesting: A variety of cider apples are harvested, including sweet, bittersweet, and acidic types.
- Fermentation: The pressed apple juice ferments naturally, resulting in a beverage with alcohol content typically between 2.5% and 7%.
- Bottling: Ciders are often bottled using the traditional method, leading to natural effervescence.
Flavor Profile
Norman ciders range from sweet to dry, with a refreshing taste and slight tanginess. They often exhibit complex flavors due to the blend of apple varieties used.
Where to Try
Ferme de Billy, near Caen, is renowned for its diverse cider offerings and provides a comprehensive tasting experience.
Pommeau
Pommeau de Normandie is a harmonious blend of fresh apple juice and Calvados, resulting in a sweet and smooth aperitif.
Production Process
The production of Pommeau involves:
- Mutage: Freshly pressed apple juice is mixed with one-year-old Calvados, preventing fermentation.
- Aging: The blend is aged in oak barrels for at least 14 months, developing its characteristic flavors.
Flavor Profile
Pommeau presents a balanced sweetness with notes of vanilla, caramel, and baked apple. Its alcohol content ranges between 16% and 18%.
Where to Try
Maison Ferré, a family-run cider farm in Le Perche, offers authentic Pommeau tastings, showcasing traditional production methods.
Kir Normand
Kir Normand is a regional twist on the classic Kir cocktail, substituting white wine with Normandy’s sparkling cider.
Ingredients
- Crème de Cassis: A blackcurrant liqueur.
- Sparkling Cider: Dry cider from Normandy.
Preparation
To prepare a Kir Normand:
- Pour: Add 2 cl of crème de cassis into a glass.
- Top Up: Fill the glass with chilled sparkling cider.
- Serve: Garnish with an apple slice if desired and serve immediately.
Flavor Profile
This cocktail combines the tartness of cider with the sweetness of blackcurrant, resulting in a balanced and refreshing drink.
Where to Try
Many local bars and restaurants in Normandy serve Kir Normand, allowing visitors to enjoy this aperitif in a traditional setting.
Bénédictine
Bénédictine is a herbal liqueur produced in Fécamp, Normandy, with a recipe dating back to the 16th century.
Production Process
The liqueur is crafted using:
- Herbal Blend: A secret recipe of 27 herbs and spices.
- Distillation: The ingredients are distilled and then aged in oak barrels.
Flavor Profile
Bénédictine offers a complex mix of flavors, including notes of honey, citrus, and various herbs, with a smooth, warm finish.
Where to Try
The Palais Bénédictine in Fécamp provides guided tours and tastings, offering insights into the liqueur’s history and production.
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