The apples are selected from the orchards of Gilles Leizour in Tonquédec and from other orchards located close to the distillery.
The orchards are located in recognised AOC zones for the quality of their soil and their exposure, guaranteeing the best possible product.
The apples are then picked once fully mature.
After harvesting, the apples are taken to the distillery and pressed, variety by variety. The apples are then carefully sorted to retain only the very best providing high-quality must.
The must obtained after firm pressing is fermented over several months, giving time for the flavours to develop and the sugar to turn into alcohol. At the end of fermentation, the cider destined for distillation must have at least 5% alcohol content.
Distillation takes place on completion of fermentation. A symbol of the distillery’s attachment to Breton spirits, an old copper still is used. In the form of a column, heated by naked flame and containing multiple plates to refine the final cider brandy, it distils continuously, extracting the purest of alcohol and the finest of flavours.
The Fine Bretagne is aged in cellars at the Warenghem distillery for at least 18 months.
The distillery uses oak casks and barrels stored in cellars where the Breton climate is able to add its distinctive character.
The “mutage” stage consists of adding Breton cider brandy to the freshly pressed apple must. This stops fermentation and stabilises the product prior to blending and casking. The cider brandy used at this stage has been previously aged in oak casks for 12 months. Blending is then carried out by the distillery’s master blender, who selects the best Pommeaux obtained for each variety in order to establish the ideal flavour for producing the KER Pommeau de Bretagne.
