Ditch the usual pre-dinner routine: no heavy cocktails or complicated drinks. Pommeau is your new go-to. It’s the kind of drink that pairs perfectly with those slow, lingering evenings that stretch into night.
Imagine a smoky room, soft classical tunes, and a glass of Pommeau in hand. This French classic is slowly but surely making waves in the United States, converting cider lovers with its smooth, caramel sweetness. Pommeau, a fortified drink made by blending fresh apple juice with apple brandy and aging it in barrels for a few years, is a French tradition, but Americans are catching on fast. The apple juice retains its natural sweetness, while the brandy adds richness, warmth and balance.
At Finnriver Farm & Cidery, they’ve given this classic craft a Pacific Northwest spin. Their Pommeau is crafted from 100% organically grown heirloom apples, harvested from their certified organic orchard. This is the real taste of the Pacific Northwest in a glass.
The beauty of Pommeau is that it showcases the raw power of its ingredients. Chris Weir, senior production manager at Finnriver, explains that they blend traditional bittersweet cider apples like Kingston Black, Dabinett and Yarlington Mill. These apples lend tannins and complex phenolics, creating a drink with structure and depth. Sharp varieties like Belle de Boskoop round it out with acidity and a fresh apple kick that perfectly balances the richness.
But what really sets Finnriver’s Pommeau apart is its deep connection to place. “Our Pommeau reflects our mission of celebrating the beauty and bounty of the earth,” Chris explains. The apples come from a 10-acre organic orchard with over 6,500 trees, producing 31 different apple and pear varieties. The result? A Pommeau that honors the French tradition while showcasing the distinct character of the Pacific Northwest.
Finnriver’s new 10-year Pommeau is a good example of how aging can transform an already special drink into something extraordinary. While the traditional Pommeau is aged for over two years, the 10-year version benefits from much longer barrel contact. The extended aging process imparts deeper oak influences — think vanilla, caramel and subtle spice notes. The apples evolve too, moving from fresh fruit to concentrated dried fruit flavors like baked apple, golden raisins and poached pears. The end result is a smoother, more velvety texture with a seamless blend of fruit and brandy. “The characteristics of juice and brandy have fully melded into a cohesive whole,” Chris notes. It’s the kind of drink that requires contemplation with every sip.
Pommeau is versatile when it comes to food pairings. Pair it with savory bites like Roquefort cheese: its sweetness balances the cheese’s bold tang. It’s also fantastic with aged cheddars and washed-rind cheeses, drawing out their earthy flavors. Or try it with foie gras or pâté, where the smoothness of the Pommeau cuts through the richness of the dish. Chris also recommends pairing it with dark chocolate truffles or flourless chocolate cake. “Pommeau adds depth to any dessert,” he says. “It elevates simple dishes with complexity.”
Beyond food pairings, Pommeau also makes for a fantastic mixer. Combine it with ginger beer for a refreshing, slightly spicy drink, or add it to an Old Fashioned for a fruity twist on a classic.
As the craft beverage scene evolves, Pommeau is poised to play a larger role. “Pommeau occupies a unique position in the American craft beverage landscape,” Chris notes. Just as amaro and vermouth have found a home in the U.S., Pommeau is on a similar trajectory, gaining popularity among consumers seeking something sophisticated and adventurous. “I believe it will continue to grow as more Americans appreciate the complexity and versatility it brings,” he adds.
So, next time you’re unwinding or looking to impress guests, swap your usual aperitif for a snifter of Pommeau. Here are a few standout options to try:
2 Towns Pommeau | Corvallis, Oregon
Made with locally grown bittersweet cider apples and aged in French oak barrels for a year. It’s got aromas of cider, dried fruit and wood, and can age for up to 20 years.
Angry Orchard NV Pommeau of Walden | Walden, New York
Bold and spicy, with aromas of spiced poached apples, honeyed nuts and caramelized apples. Its dry finish pairs beautifully with blue cheese or chocolate mousse. At 24.7% ABV, it’s a richer, more intense after-dinner drink. (Available in their tasting room)
Finnriver Farm & Cidery Pommeau | Chimacum, Washington
Crafted with organic apples, this Pommeau has a beautiful amber color, with aromas of apple, caramel, vanilla and subtle oak. At 18.5% ABV, it pairs perfectly with pâté, bleu cheese or apple desserts.
Presque Isle Farm Cider Pommeau | Posen, Michigan
A rich, sweet drink made with heirloom apples such as Kingston Black. Aged on oak, it offers notes of ripe apples, caramel and oak spice. Great with aged cheese or for sipping by the fire.
1911 Pommeau | Finger Lakes, New York
Aged in French oak barrels, this fortified cider made with 1911 Brandy and Northern Spy apples deepens with every season. Best as an aperitif, it’s perfect now or for cellaring.
Castle Hill Cider Hewes Crab Pommeau 5 Year Reserve | Keswick, Virginia
Aged over five years in Hungarian oak and Kentucky bourbon barrels, this Pommeau offers rich layers of bourbon, caramel, toffee and vanilla. With a light honey color and smooth finish, it is perfectly served chilled for a complex, sweet sip.
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