Poiré

Poiré is made by fermenting the juice of fresh pears. Although it is less well known to the general public than cider, it is nonetheless a beverage of great flavor. Poiré is mainly produced in the Domfront and Mortain regions and is part of Normandy’s traditional heritage.

In the production of poiré, pears undergo the same processing as apples do for cider; this is why some cider producers decided to diversify, and poiré production naturally became a complementary activity.

Since the method for making poiré is similar to that for cider, cider producers had no trouble quickly developing high-quality products. Some poirés have even been awarded a protected designation of origin: the AOC Poiré Domfront. You can discover this designation at Eric Bordelet.