Lambig (also known as Fine Bretagne, gwinardant, eau de vieorlagout) 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 calvadosofNormandy.
Lambig can be added to apple juice to fortify it, creating pommeau de Bretagne.[3]
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