Cidre de Normandie is a cider, clear or muddled alcoholic beverage made through the process of fermentation in the French region of Normandy. Ciders from Normandy are light yellow to dark orange, with a foamy head and fine bubbles throughout their liquid body.

The flavors are intense and rich - fruit, flowery and sweet, with a plethora of undertones reminiscent of apple, citrus fruit, peach, apricots, aniseed, lime, rose, cocoa, caramel and honey. The apples used in the process are sweet or bittersweet varieties, with the addition of perry pears to make the Normandy cider characteristically more acidic. 

Calvados is a brandy distilled from apple cider or a combination of apples and pears. The fermented juice is usually double distilled to create the base of the brandy, which is then aged, and finally blended.

The production of Calvados is strictly regulated, and final products are classified according to the length of maturation, with two years being the minimum aging period. The appellation Calvados is divided into three sub-regions that slightly differ in the base ingredient, terroir, and the distillation process. 

Although the true origin of this French herbal liqueur is somewhat mysterious, one theory claims that Alexandre Le Grande obtained the original recipe from a Benedictine monk. Le Grande started to produce the drink under its current name in 1863, and Bénédictine is still produced following the original, secret recipe that includes 27 herbs and spices.

After distillation and careful blending, the final combination is infused with saffron and honey that provide for its typical amber hues and sweetness. Bénédictine is a rich liqueur that displays notes of citrus fruit, spices, and herbs. 

Pays d'Auge Cambremer is a cider made by the process of fermentation of a traditional variety of apples in the French regions of Lower and Upper Normandy. The Cambremer area is in the middle of the Pays d'Auge. The fermentation of the chopped or grated apples is a slow process, and the final product is an unsweetened, unpasteurized and natural cider with a fruity flavor and an amber color.

It has a perfect balance of acidity and sweetness and has been renowned for its quality since the time of King Henry IV when his doctor mentioned the unique cider in his writings. It still holds a very high reputation in France and is sold in glass bottles of different shapes and sizes that are suitable for the internal pressure resistance caused by the final stage of fermentation. 

Kir Normand is a variation of the famous Kir, made with a combination of crème de cassis, Calvados, and Normandy cider (instead of wine). In order to prepare it, all ingredients should be poured into a flute glass and stirred. This cocktail can be garnished with an apple twist, if desired.

In Normandy, it is usually enjoyed at Christmas and New Year.

Pommeau is a French drink that combines unfermented apple juice (apple must) and apple brandy—traditionally, Calvados is used. The drink is officially classified as a mistelle, a blend of brandy and fruit juice. The production involves fermenting apple juice, adding Calvados, and allowing the combination to age and mellow in barrels.

Pommeau is a full-bodied and typically amber-colored beverage with a fruity character and complex notes reminiscent of ripe fruit, citruses, and nuts. On the palate, it displays stewed ripe fruit and toasted nuts. It is bottled at 17% ABV.

Although Normandy has a long tradition of adding brandy to apple ciders, the commercial production is relatively recent, and pommeau was awarded AOC status in 1991. 

Domfront is a perry, a sparkling drink made from several varieties of hand-picked perry pears in the French regions of l'Orne, Mayenne and Manche. The perry is made by fermentation and is characterized by its clear, pale yellow to golden yellow color and fine bubbles.

The taste of Domfront perry is fruity and flowery, with undertones of exotic fruit, toast and brioche, somewhat acidic and sweet because of the unfermented sugars in it. Aeration is strictly prohibited; the perry sparkles because of the natural slow fermentation that lasts six weeks.