Please wait

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

Where can I find a good cider brandy?

Where can I find a good cider brandy?

Florence Saint-Martin et Marc Esquerré | 6/18/24, 12:04 PM

Made from cider apples, cider brandy is little known. Here's a closer look at how it's made, and where you can pick up a bottle.

A classic distillation process

Breton lambig has benefited from an AOC since 2015, with very strict specifications. Like calvados, it's a cider brandy. The method is the same: distillation of cider, or fermentation of apple juice in a still, which here gives its name to the brandy: Lambig Breton. Distillation is the process of separating and purifying the components of a product (an apple) by heating and then cooling it in a still. As the alcohol extract from the fermentation residue is close to 70°, it is cut with water to bring it down to around 40°, so that it can be marketed (and consumed). The distillate is aged in oak barrels for a minimum of two years.

A historic practice

Originally, Breton lambig was produced on the farm to sell off surplus cider, as was the case on many Normandy farms. Orchard owners distilled their fruit, and traces of distillation have been found as far back as the 8th century. Owner-harvesters were later replaced by bouilleurs de cru (distillers), who moved from farm to farm to carry out distillation. An enviable status, as even today they are partially exempt from distillation duties (currently 50% on the first 10 liters of alcohol).

A limited market

The geographical delimitation concerns the 375 communes located in the five departments of so-called historic Brittany (Finistère, Côtes-d'Armor, Morbihan, Ille-et-Vilaine and Loire-Atlantique). Today, some twenty producers are authorized to produce within the geographical delimitation, and 100,000 bottles are sold each year.

7 distilleries worth a visit

❤ Distillerie du Gorvello

Since 2012, the aptly named Nicolas Poirier has been farming 24 ha organically. A range specializing in the transformation of apples and pears into eaux-de-vie, pommeaux, ciders, poirés and "ocni", unidentified cider objects, processed in their own still and aged in oak barrels on site.

Tasting notes: A very straw-colored whisky, attractive and brilliant. A powerful nose of undergrowth, honey and fruit (apple and pear) with toasty aromas. An enveloping, honeyed sweetness on the palate, all suave, with vegetal and peppery notes, a certain viscosity of a well-made, accomplished lambig of fine complexity. An elegant, racy eau-de-vie.

La cidrerie de Rozavern

In the heart of the Crozon peninsula and the Armorique regional park, this cider mill boasts some 50 varieties of apples grown organically on 15 hectares of orchards. It offers a range of award-winning ciders, including AOP Cornouaille, pommeau de Bretagne and lambig AOC Breton. On-site and local sales.

Tasting notes: A pronounced cognac color. A well-crafted organic, with a pleasant nose of peony, rose jam and slightly smoky toast, evolving towards pastry notes of palet breton. The fleshy, spicy palate has presence and a certain finesse, with notes of marc, on a woody, chocolaty finish.

  • Price: 32 euros (70cl)
  • 15/20
  • Kerferman - 29560 Telgruc-sur-Mer
  • www.rozavern.fr

Séhédic Cider

In 2023, Hervé and Pamela Darondeau, who trained as agricultural engineers, took over Séhédic and its Ecocert-certified orchards, which have grown 35 varieties of apples organically since 2005. All stages of production are carried out on site. A complete range (ciders, apple juice, fines and pommeaux) for direct sale.

Tasting notes: A well-balanced, flawless product, with a light amber color like a young islay. On the nose, it's a rather robust and typical lambig, rather well made, full of fruit evolving towards notes of tatin, lacking a little length on the palate, with no rough edges, like a delicacy, an apple barley sugar with hints of licorice and ginger.

  • Price: 50-55 euros (50cl)
  • 15/20
  • 1, route de Fouesnant 29940 La Forêt-Fouesnant
  • www.cidre-sehedic.fr

Distillerie des Menhirs

Francès Le Lay was the first to buy a still in 1921. Her descendant Guy Le Lay launched Distillerie des Menhirs in 1986 and Brittany's first lambig three years later. Today, the distillery produces artisanal ciders, pommeaux, lambigs and buckwheat whiskies (Eddu). Visits and tastings by appointment.

Tasting notes: A beautiful golden cognac color, with a pleasant, honeyed, fruity nose of buttery apples. The palate is consensual, a little smooth, with persistent aromas of pine, spices (cinnamon, cumin) and honey, quite soft and well-typed. The finish is markedly woody, with a hint of vanilla.

Distillerie Warenghem

The distillery tells a family story, that of the heirs of Léon Warenghem, the creator, with the Leizour family. Since the very beginning, in 1900, production has flowed freely, reaching around 200,000 liters of pure alcohol. The cider brandies are distilled and aged in oak barrels. Discovery workshops on request.

Tasting notes: The appearance is classic, the nose young and well present, smelling of new vanilla barrels and a certain liveliness of herbs and spring flowers, apple and salted butter caramel. Tasting confirms a good, stable, well-oriented structure, with youth and liveliness on notes of cereal and baked apple.

Vergers de Kermao

Brieug Saliou took over the business from his parents in 2019, expanding the range, still produced with the orchard's apple trees. The range includes ciders (brut, demi-sec), apple juices, pommeaux, lambigs de Bretagne, cider vinegars and apple or cider jellies. The company's short-run sales network fosters a relationship of trust with its customers.

Tasting notes: A classic caramel-gold color tending towards red. The nose is straightforward and consensual, without great complexity, with a strong alcohol presence and hints of pepper and candied ginger. The palate remains slightly smoky, with apple, milk chocolate, candied orange and a syrupy finish.

Manoir du Kinkiz

Hervé Seznec, son of a campaigner for AOP Cornouaille and AOC cider eaux-de-vie, is heir to a great savoir-faire. These include the blending of ancient varieties for Fouesnant ciders, AOP Cornouaille and "Cuvée Blanche", AOC pommeau de Bretagne, lambig, apple juice and chouchen. Cellar visit, tasting and sales at the estate.

Tasting notes: A pretty whisky hue, a hoppy beer with caramel nuances. An interesting peony-floral nose, blending spring flowers and honey, quite woody. Well-balanced on the palate, despite a slightly drying texture, revealing roundness and fruitiness with great clarity and controlled strength.

These news might interest you

Orleans vinegar Craftsmen & Know-How

Orleans vinegar

Created on the banks of the Loire, Orléans vinegar has long been known throughout France and on the tables of kings. In the 18th century, during its golden age, the city was home to several hundred artisan vinegar makers. Today, Maison Martin-Pouret is the only company to have maintained this tradition since 1797.
Seaweed bliss Craftsmen & Know-How

Seaweed bliss

Jean-Marie and Valérie Pédron gather, preserve and process seaweed from the Guérande peninsula, delivering it to France's top chefs. The couple also aim to democratize the use of this coastal treasure, which is rarely used in cooking.
Jade Genin transforms Easter eggs into works of art Craftsmen & Know-How

Jade Genin transforms Easter eggs into works of art

For Easter, Jade Genin transforms chocolate into an exceptional sculpture. Blooma, her latest creation, is as fascinating to contemplate as it is to taste.
Craftsmen & Know-How

Ebony treasure from The Peninsula Paris For Easter, Anne Coruble has created a trompe-l'oeil that's truer than life, with its curves of black garlic and subtle caramelized taste. Beneath a shell of 40% Madagascar milk chocolate, eight cloves enclose a candied black garlic ganache and hazelnut praline. A precious creation that opens without being broken, so hesitant is it to open. Price: 95 euros Pre-order from March 29 and on sale from April 12. The turtle candy box from Manufacture Ducasse Set a course for the Mediterranean with this turtle-shaped bonbonnière made entirely of chocolate, from base to lid. inside are "turtle nuggets" combining vanilla marshmallow and hazelnut praline, as well as coconut praline bells. Price: 67 euros À la mère de famille hens À la mère de famille carries on the tradition with its chocolate hens, available in several sizes and named after the owners and their families who have marked the history of the house (Hélène, Julia, Adélaïde, Jane and Claude). Two recipes: a dark chocolate with woody, earthy notes, and a milk chocolate with milk and caramel accents. inside, an assortment of butterflied praline eggs, praline fritures and dry fritures. Price: 19 to 122 euros depending on format available from March 17, 2025 The Cheval Blanc Paris Easter bell Maxime Frédéric imagines a bell in motion, in homage to Notre-Dame Cathedral in Paris. Its dark chocolate base conceals a tablet filled with vanilla caramel and crispy hazelnut praline. The milk chocolate belfries enclose a praline tablet, while the yoke houses chocolate-coated caramelized hazelnuts. The dark chocolate bell is transformed into a mendiant, studded with dried and candied fruit. Price: 135 euros Edwart Chocolatier Three mischievous animals are part of Edwart's Easter collection: Yara, the lively, inquisitive bird, Eloa, the dreamy frog, and Taïno, the mischievous, playful monkey. All made from Grands Crus cocoa, for a playful blend of indulgence and character. Credit: Edwart Spring takes flight at Waldorf Astoria Versailles - Trianon Palace Eddie Benghanem has created a poetic tribute to spring: a little bird perched on a tree trunk with delicate sugar flowers. inside, an alliance of dark chocolate, chocolate almond cake, dark ganache and crunchy praline. Price: 45 euros Capon Head for Chaponie, where jungle animals come to life in chocolate. Léonard the leopard in milk chocolate, Suzy the zebra in white chocolate, Zoé the bonobo in milk chocolate, Bob the bear in dark chocolate. All deliciously garnished with fried food. Price: 19 euros each Cédric Grolet's trompe-l'œil chocolates Almond, hazelnut, peanut and pecan: five dried fruits sublimated in trompe-l'œil. Beneath a crunchy chocolate shell, a praline made from the fruit in question, with a hint of fleur de sel. Available in S and M sizes. Size S: 30 euros Size M: 50 euros from March 26, pre-order on our website Claire Heitzler's Bibis Chef Claire Heitzler has created three chocolate bears, tenderly nicknamed Les Bibis. Milk, dark or white, each contains an assortment of three-chocolate and praline chips. Cyril Lignac Farm animals take center stage in this collection by Cyril Lignac: hens, pigs and sheep in crunchy chocolate, topped with praline eggs and mini chocolate bears. Available in dark, milk or dulcey versions. Available from March 27 Maison Boissier lace cats This year, Maison Boissier pays tribute to felines with a box of two cats in dark and milk chocolate, finely sculpted and filled with sweet treats. Price: 125 euros Cagnes Sheep, bunny and hen take shape in dark or milk chocolate. Under their shells, a heart of chocolate chips and crunchy marbles. starting at 20 euros Arnaud Larher MOF Arnaud Larher unveils a collection of four whimsical creatures, all topped with fritures. Kim the parrot in white chocolate and Ruby, René the elephant in caramel chocolate, Émilie the gorilla in intense dark chocolate, and Élio the lion in white chocolate and caramel. Prices: from 35 to 64 euros from March 20
Exceptional eggs from chefs and artisans for Easter 2025 Craftsmen & Know-How

Exceptional eggs from chefs and artisans for Easter 2025

Chefs and artisans reinvent the Easter egg with creations as surprising as they are refined. Unexpected shapes and daring flavors, discover our selection.
Flan Craftsmen & Know-How

Flan

A baker's dessert par excellence, the flan has returned to center stage in recent years, and social networks have made it a veritable gourmet star. Pastry chefs have seized upon it, bringing their know-how and high technical standards to the table.

Food products, kitchen equipment, tableware, service solutions...

See the full list of partners who place their trust in Gault&Millau

All our partners
Become a Partner
LEARN MORE