While many people refer to it as an apple brandy, pears are also allowed in Calvados. The southern appellation of Calvados, the Domfrontais, has clay and limestone soils much more suited to the strong, deep roots of pear trees. Appellation law insists that at least 30% of the cider to be distilled in the Domfrontais is made from pears. This pear influence makes not only for a lighter-colored spirit, but also one which emits a more feminine and elegant bouquet. Pommeau is the Normand equivalent of Pineau des Charentes. Unlike Pineau which is made with 2/3 grape must (unclairified juice) and a third cognac, Pommeau is made with 2/3 apple must and a 1/3 Calvados (in this case, 4 years old). Typically Pommeau is served as an aperitif, but with its baked apple, smoke, licorice and toffee notes, it is also an excellent accompaniment to apple, nut or caramel- based desserts.