Lambig (also known as Fine Bretagne, gwinardant, eau de vie or lagout) is a Breton brandy produced by distilling cider. Per AOC, lambig must be aged for a minimum of two years on oak. [1] [2] The beverage is equivalent to the calvados of Normandy.
Lambig can be added to apple juice to fortify it, creating pommeau de Bretagne. [3]
References
- ^ Jeff Alworth (15 September 2015). Cider Made Simple: All About Your Favorite New Drink. Chronicle Books LLC. pp. 87–. ISBN 978-1-4521-4349-1.
- ^ "Whisky, liqueurs & Breton spirits". Brittany tourism. Retrieved 10 February 2023.
- ^ Best of France 2008-2009 Petit Fute. Petit Futé. 3 September 2008. pp. 354–. ISBN 978-2-7469-2225-9.
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Lambig (also known as Fine Bretagne, gwinardant, eau de vie or lagout) is a Breton brandy produced by distilling cider. Per AOC, lambig must be aged for a minimum of two years on oak. [1] [2] The beverage is equivalent to the calvados of Normandy.
Lambig can be added to apple juice to fortify it, creating pommeau de Bretagne. [3]
References
- ^ Jeff Alworth (15 September 2015). Cider Made Simple: All About Your Favorite New Drink. Chronicle Books LLC. pp. 87–. ISBN 978-1-4521-4349-1.
- ^ "Whisky, liqueurs & Breton spirits". Brittany tourism. Retrieved 10 February 2023.
- ^ Best of France 2008-2009 Petit Fute. Petit Futé. 3 September 2008. pp. 354–. ISBN 978-2-7469-2225-9.
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