Lambig

Discover lambigs selected by the chefs and sommeliers of Michelin-starred restaurants. A selection by credible, legitimate professionals to help you find your favorite lambig.

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Best lambigs

Enjoy one of the best lambigs at home or in a fine-dining restaurant. Gift an exceptional bottle of lambig. Enrich your bar or cellar with a prestigious bottle of lambig. Discover all the information you need to better understand lambig and its specifics so you can easily choose your brand or bottle of lambig. Find the restaurants where you can taste rare lambig labels.

Age/vintage of the lambig: Fine Bretagne

Alcohol content of the lambig: 40°

Age/vintage of the lambig: Fine Bretagne

Alcohol content of the lambig: 40°

Best lambig brands

Refer to the opinions of chefs, sommeliers and bartenders from Michelin-starred restaurants around the world to discover the best lambig brands. A ranking and comparison of the most highly regarded lambig brands and bottles served in starred restaurants, by experts in haute cuisine.

Lambig brand | Lambig label | Lambig type | Alcohol content The best lambigs on the menus of Michelin-starred restaurants.

Lambig

Once produced, lambig may be aged in oak barrels for several years. Aging in oak barrels notably gives the liquid its amber color: the alcohol extracts the essences of the wood, which colors the spirit. Oak wood also imparts distinctive flavor characteristics. Oak-aged lambig offers vegetal and floral notes. Lambig delivers smooth, woody and fruity notes.

Lambig is a spirit that holds an Appellation d'Origine Contrôlée (AOC), like calvados. The "Fine-Bretagne" lambig label certifies a bottle produced in Brittany and aged in oak barrels for at least 4 years. To obtain the AOC, lambig must be made in Brittany — that is, in the départements of Finistère, Côtes-d'Armor, Morbihan, Ille-et-Vilaine or Loire-Atlantique.

The term "vieille réserve" lambig refers to a lambig aged in oak barrels for at least 3 years, while "hors d'âge" lambig refers to one aged for at least 6 years. There is, however, no legislation officially regulating the "hors d'âge" designation.

Lambig is a spirit that can be enjoyed as an aperitif or a digestif. It can be served chilled or at room temperature. Lambig is served in a tulip-shaped glass, much like whisky. This type of glass concentrates the aromas, allowing you to better inhale the lambig and appreciate its olfactory bouquet. When served as an aperitif, lambig may also be paired with a fruit liqueur.

In some fine-dining restaurants, lambig is used as a base for cocktails. As an apple eau-de-vie, lambig brings a genuinely fruity touch to cocktails. Today, lambig remains relatively unknown and therefore little consumed. In Brittany, lambig is often overshadowed by chouchen, a Breton honey wine.

Lambig also turns out to be an interesting spirit to accompany a sweet dessert. Its apple aromas naturally complement an apple-based dessert such as an apple tart. As a Breton spirit, lambig can also accompany crêpes for dessert. It can even be used to flambé those same crêpes.

Some chefs also use lambig to flavor certain dishes, mains or pastries. Meat, fish or vegetables can thus be aromatized with lambig. There is even a pastry called the baba à la fine Bretagne, flavored with lambig — the lambig counterpart to the rum-flavored rum baba.

Lambig appeals to chefs, sommeliers and bartenders of starred restaurants — and above all to their patrons. Lambig is one of those original spirits, forgotten drinks that are coming back into fashion. A regional eau-de-vie that wins people over with its taste and its history. Lambig also appeals through its warm, limpid color.

There are several lambig brands. Often, lambig brands are first and foremost producers. Lambig may be produced by farmers, apple growers or artisans. Most commercial lambigs are artisanal. Likewise, the wine lists of Michelin-starred restaurants very often showcase lambig brands made by artisans. Traditionally, lambig was produced by Breton farmers who owned an orchard. To make their lambig, these growers would call on "bouilleurs de cru" — licensed home distillers. They were, and still are, the ones authorized to distill cider. There are now around 700 active bouilleurs de cru. Most lambig labels are therefore the work of these distillers.

Because lambig is a little-known drink, very few industrial producers make it. In Brittany, you can buy lambig in wine cellars or fine-food shops. Online, it's also possible to find and buy lambig. A bottle of lambig costs around €30.

Lambig is an authentic spirit from Brittany. I myself am of Breton origin, and through this guide to the best lambigs I want to make this spirit better known. Lambig is a regional drink produced by local artisans. With Bestwine • Online, you can rely on the expertise of the chefs and sommeliers of the most prestigious addresses in haute cuisine to discover the best lambigs and taste a piece of Brittany.

Gwendal, editor of Bestwine • Online and chouchen enthusiast.

An authentic ranking and comparison to choose your lambig

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The selection of premium lambigs

How are lambigs selected on Bestwine • Online? Bestwine • Online lists the lambigs found on the wine lists and in the cellars of the most famous and acclaimed fine-dining restaurants around the world. Lambig labels championed by the greatest chefs and sommeliers in gastronomy, themselves praised by the critics. Only lambig labels available for purchase online are featured, so you can buy them easily.

How is the directory of the best lambigs updated? The directory of the best lambigs is updated daily, adding new labels drawn from the wine lists of the gastronomic restaurants made available to us. We also refresh commercial offers and promotions so that you can buy a quality lambig online at the best price. We commit to featuring only lambig labels sourced from the wine lists of award-winning gastronomic restaurants.