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December 01, 2011

Comments

Morgan Harris

Bertrand,

I absolutely love this article.

If I'm not mistaken, they make a "ratafia" in Calvados as well, but I think it's called "Pommeau de Normandie" or something like that...

Do they use a grape marc for this or is it an apple-based spirit?

Best,

Morgan

Bertrand

Hi Morgan,

Good question, they may have told me and I forgot or something. I'll ask and come back here to tell, it's quite an important detail. You know what ? That very day we visited a guy who had a stock of spirit to sell, some being needed for the future ratafia. I can't tell more but this was utmost interesting for me.

Richard Ewen

Intriguing and moving story. I remember apple cider made from the orchards around Lake Erie in Ohio that tasted so good during my youth (1946-60). We got it from neighboring farms and kept the cider on the back porch in the winter and had what we called "hard cider" with a strong "kick" to its taste. I don't know how much alcohol was in it, but its tartness was significantly stronger than the original taste of the cider. I would certainly enjoy the apple/marc drink.

King Krak, Oenomancer

Such a great post, Bert! Thanks!!!

Fero

What a sweet boy! My favorite memories are taking my children to the apple orchards (since I grew up in the city and didn't know Southern California had them). They are now grown but look forward to taking the first grandchild.

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