Lambig

The Lambig is a Breton Eau-de-vie of Cidre . In Normandy this brandy, is more known under the name of apple-brandy (or apple-brandy).

Marketed, it titrates alcohol 40% in general. It is used in kitchen, in Digestif, more rarely in Apéritif. Aged out of barrels of oak during 4 years, it is then called “Brittany fine” (AOR - Label of origin regulated since 1999).

Traditional farm production

The word lambig is the result of the phonetic evolution of the lexical Emprunt of the word Means-Breton Alambic in , the apparatus having given its name to the product: the lambig, indeed, is obtained by Distillation of cider in a still. The cider is heated until evaporation of alcohol. A cooling system makes it possible to condense the vapors and to recover the Distillat which titrates approximately 70% then. This concentrated alcohol can then be crossed with water to bring back its title to approximately 50% in volume.

One in general distills a Barrique of cider (225 L) to obtain 20 L of lambig. The operation is carried out, on behalf of the producing cider owners, by itinerant professional distillers (or home distillers) who move from one village to another.

In France, the production of alcohol is limited to 20 liters of lambig per annum and by farm.

Random links: