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.[1][2] The beverage is equivalent to the calvados of Normandy.
![](http://upload.wikimedia.org/wikipedia/commons/thumb/d/dd/Lambig_de_Bretagne.jpg/180px-Lambig_de_Bretagne.jpg)
Lambig can be added to apple juice to fortify it, creating pommeau de Bretagne.[3]