The pommeau opens with aromas of stewed apple and honey, layered with caramel and graham cracker. On the palate, baked apple richness is lifted by bergamot brightness, kirsch, and a touch of rum. Notes of Danish pastry add supple sweetness, balanced by gentle acidity. The finish is lingering, with echoes of orchard fruit and a hint of clove. Best served slightly chilled.

Fermentation and processing:
From the fruit, freshly pressed cider is fortified with apple brandy in the traditional style of northern France, where the word pommeau finds its origin in pomme and eau, the French words for apple and water respectively.

The blend then rests for 30 months in a Sauternes barrel, where time and oak transform something simple into something layered and timeless.

Food pairing:
Roasted Herb Chicken with Honey Glaze, Braised Pork Shoulder with Apples and Shallots, Butternut Squash Risotto with Sage, Apple Tart Tatin, Spiced Carrot and Sweet Potato Galette.