thumb|180px|Lambig de Bretagne '''Lambig''' (also known as '''Fine Bretagne''', '''gwinardant''', '''eau de vie''' or '''lagout''') is a Breton brandy produced by distilling cider. Per AOC, lambig must be aged for a minimum of two years on oak.<ref name="Alworth2015">{{cite book|author=Jeff Alworth|title=Cider Made Simple: All About Your Favorite New Drink|url=https://books.google.com/books?id=f_X8CAAAQBAJ&pg=PA87|date=15 September 2015|publisher=Chronicle Books LLC|isbn=978-1-4521-4349-1|pages=87–}}</ref><ref>{{cite web |title=Whisky, liqueurs & Breton spirits |url=https://www.brittanytourism.com/matching-what-i-want/food-drink/drinks/whisky-liqueurs-breton-spirits/ |website=Brittany tourism |access-date=10 February 2023}}</ref> The beverage is equivalent to the calvados of Normandy.
Lambig can be added to apple juice to fortify it, creating pommeau de Bretagne.<ref>{{cite book|title=Best of France 2008-2009 Petit Fute|url=https://books.google.com/books?id=r2lTjXsWgSUC&pg=PA354|date=3 September 2008|publisher=Petit Futé|isbn=978-2-7469-2225-9|pages=354–}}</ref>
==References== {{reflist}}
Category:Distilled ciders Category:Breton cuisine Category:French distilled drinks
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