Nose: Apple cider, herbal honey, citrus zest. Palate: Sweet arrival with concentrated apple and pear flavours, honey, bittersweet citrus and very light spices (cinnamon). Acidity comes forward in the development together with baked cereal flavours like brioche or filo pastry. The texture is crisp. Finish: Medium/Short. Apple and mild citrus, with a lingering light sweetness. Pommeau is a form of mistelle which is made by combining calvados with fresh apple must and then ageing the combination in oak. This expression is aged for 5 years. It has a fragrant, fresh orchard profile and is a little like hard apple cider, but with greater depth and complexity. It can be taken in several ways but for me it is best chilled as an aperitif, or as a digestif served with almond biscotti or macarons. Chilled storage is a good idea as it will oxidise fairly quickly, even when kept cold. It has a similar life expectancy as vermouth and is generally best when first opened, or over the next few days. It will gain a little sweetness and depth in the short term, but once it has been opened for more than a couple of weeks (particularly if not refrigerated) it will develop a sour, flat character (not that a bottle lasts that long in our home!). “Good” : 84/100 (3.75 stars)