Cidre de Bretagne are ciders produced in the Brittany region in France, clear or muddy alcoholic beverages made by the fermentation process, with a foamy head and fine bubbles throughout the body. The ciders vary in color from yellow to brown, according to their geographical positions, so ciders from Ille-et-Vilaine, which are more acidic, have a lighter color, and ciders from Finistére have a darker color because of the bitter apples from the area.

Cornouaille is a traditionally made cider produced since the 14th century from cider apples that have been grown in the region of Bretagne in France since the 6th century. During the production process, the apples are crushed or grated and the juice is fermented, and no water, sweeteners or carbonation can be added to the final product.

Chouchen is a variety of mead that hails from Brittany. It is usually made from fermented honey that is mixed with apple juice. The drink is matured for at least a year, and its alcohol content typically varies from 12 to 15% ABV. Chouchen is rich and dense with typical notes of honey, vanilla, and apples.

Lambig is an oak-aged brandy distilled from apple cider. It hails from Brittany, where it originated as a farm brandy that was mainly distilled for local consumption. The brandy is now commercially produced and has become one of the traditional regional products.