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Pommeau

A still, Normandy-style cider crafted by slowly fermenting hand-pressed Snow apples, whose Upper Canada origins date back to the 1700’s. Pommeau is fortified with eau-de-vie from our neighbours at Victoria Spirits before being crafted into the ideal cider for an apéritif or digestif. Potent yet refined, Pommeau has a smoky nose of cinnamon, dried fruit, apple, and maple syrup while boasting a velvety, full mouth feel. Made with certified organic apples per PACS 16-259
19.0 % alc./vol.

Dry  Ó Ó Ó Ó Ó   Ó Ó Ó Ó Ó    Ó Ó Ó Ó Ó    Ó Ó Ó Ó Ó    Ó Ó Ó Ó Ó  Sweet

Order 6 or more and get wholesale pricing.

Description

Size: 375 ml
Alcohol: 19.0 % alc./vol.
SKU: 863076
Packaging: Clear glass ice wine bottle. T-top closure with a capsule finish.

Hot to the palate and with a rich nose of dried fruit, Pommeau is a Canadian twist on the European tradition of blending fresh pressed apple juice with cider eau de vie. Raise a glass of Sea Cider, where apples live the good life!

The Story:
Our Pommeau pays homage to French cidermaking. Certified organic Snow apples are used, which were the first apples brought over from Normandy in the 1600s and grown in Lower Canada (what is now Quebec). Once fermented to dryness, we send the cider to Victoria Spirits on the Saanich Peninsula to be distilled into a cider eau de vie. Once distilled, we blend this cider eau de vie with a juice reserve of French apple varieties grown at Sea Cider to achieve a high alcohol, aperitif-style cider. (Sea Cider’s Pommeau, at 19% alcohol, is slightly higher than the 17% mandated in Normandy, but we like it hot!) This blend is aged in bourbon barrels with the addition of Hungarian oak to impart colour and a hint of spice and tannin.

Tasting Notes:

  • Appearance: Still, deep amber, slight sediment in bottle.
  • Aromas, flavours: Dried fruit, burnt sugar, vanilla, oak, honey.
  • Acid/sweetness: Sweet.
  • Mouthfeel: Sharp to the tongue, some viscosity.

Suggested Food Pairings:
Bold flavours – either very savoury or very sweet. In Normandy served as an aperitif or palate cleanser between courses, but works well as a dessert cider in place of a sherry. Try with chocolate, hazelnuts, “drunken apricots”; also strong cheeses such as Roquefort.