Lambig

Lambig de Bretagne

Lambig is a traditional Breton apple brandy produced in the region of Brittany, France. It is similar to Calvados, which is produced in Normandy, but has its own unique characteristics and production methods.

History

The production of Lambig dates back several centuries and is deeply rooted in the agricultural traditions of Brittany. The name "Lambig" is derived from the Breton language and refers to the alembic stills used in its distillation process.

Production

Lambig is made from the distillation of cider, which is fermented apple juice. The process involves several key steps:

1. **Harvesting**: Apples are harvested from local orchards, typically in the autumn.
2. **Fermentation**: The apples are pressed to extract the juice, which is then fermented to produce cider.
3. **Distillation**: The cider is distilled in copper alembic stills. This process concentrates the alcohol and flavors, resulting in a clear, high-proof spirit.
4. **Aging**: The distilled spirit is aged in oak barrels, which imparts additional flavors and complexity. The aging process can last from several years to decades.

Characteristics

Lambig is known for its rich, complex flavor profile, which includes notes of apple, vanilla, and oak. The aging process contributes to its smoothness and depth of flavor. It is typically enjoyed as a digestif, either neat or in cocktails.

Cultural Significance

Lambig holds a special place in Breton culture and is often associated with traditional celebrations and festivals. It is a symbol of regional pride and heritage.

Related Pages

• Calvados
• Cider
• Brittany
• Apple brandy
• Breton language

See Also

• List of apple dishes
• List of alcoholic drinks