While perhaps best known for apple cider and Calvados, pear trees pre-dated the arrival of apples in Normandy in the 11th century. The Domfront area is now its own AOC with nearly 100 different varieties of pears grown. Cider production is strictly defined, with specific varieties used, only tree-fall fruit harvested, a slow native yeast fermentation, and pasteurization prohibited. The result is fresh and charming, with ripe pear aromatics, a delicate sweetness and barely 5% alcohol. It is also dangerously easy to drink ;>).