Pommeau is made by mixing two-thirds apple
must (unfermented
apple juice) to one third of one-year-old
Calvados. The proportions are chosen to ensure that the resulting mixture has 16–18% alcohol by volume. The liquid is then put into vats and stirred gently, before being moved to large oak barrels, and left to age for at least 14 months. The resulting drink is mahogany in colour with a bright lustre, and has an overall smooth taste, often with vanilla, caramel and butterscotch flavours. Production is controlled by three
appellations covering manufacture in
Brittany,
Normandy and
Maine: , and . ==References==