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Brandy from Breton, France
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
Lambig
Pálenka - Slivovice, Hruškovice, Bezovice,.... Borovička - Juniper Calvados Lambig Eau-de-vie (French origin) Kirsch Rakia Schnapps - fruit brandy Medronho
List_of_alcoholic_drinks
French alcoholic drink of apple juice mixed with apple brandy
juice with apple brandy: Calvados in Normandy (Pommeau de Normandie) or lambig in Brittany (Pommeau de Bretagne). Considered a mistelle, it is generally
Pommeau
French apple brandy
[citation needed] Drink portal Angel face, a cocktail involving calvados Lambig, a similar drink from Brittany Somerset cider brandy, a similar English
Calvados
Cultural area in northwestern France
chouchen, a sort of mead made with wild honey, and an apple eau de vie called lambig. Crêpes and galettes are the two most well-known Breton dishes. The crêpes
Brittany
Celtic ethnic group
made either from wheat or buckwheat flour; usually eaten as a main course Lambig – apple eau de vie Sistr – cider Caramel au beurre salé – salted butter
Bretons
Fermented alcoholic beverage from apple juice
is the Akived, a piquant drink served cold. Calvados, from Normandy, and Lambig from Brittany are a spirits made of cider through a process called double
Cider
most alcohol in France. Its specialities are cider, chouchen, beer, and lambig. A dominant wine region in France, Centre-Val de Loire is the origin of
Alcohol_in_France
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