Cormé - 50 cl

Cormé is a drink of ancient origin produced from the corms, the fruit of the Corm tree (Sorbus Domestica), a tree of the Rosaceae family like the Apple and Pear trees. The corm is a small seeded fruit, yellowish, red or grey depending on the variety. In the past it was valued for its medicinal properties.

History

The cormé is a drink attested since the 15th century, in particular in the old province of Maine, a region of the west of France largely encompassing the departments of the Mayenne and the Sarthe. The name Cormier comes from the Gallic "curmi", a fermented drink such as Cervoise. South of the Loire, this tree is called Sorbier, from the Latin "sorbere" to drink, the sorb fruits. It is the only wild tree that produces large quantities of edible fruit.

The hardy and long-lived Cormier has an exceptional hard and resistant wood. It was used to make carpenter's tools and gear teeth for mills. The many Mr and Mrs Cormier owe their family name to it.

Uses

Cormé was produced by craftsmen until the 1950s. It was used as a family drink in the province of Maine, but also in other French regions and in Europe. It was considered a "vin fruitier", a fermented drink made from a plant capable of producing fermentation. Fruit wines, such as cider, perry or Cormé, were consumed neat or with water, especially among the poorer populations. They were considered less harmful to health than grape wine.

Corms could be used alone or mixed with other fruits such as apples or pears. They were also added directly to ready-made drinks such as cider or wine to help preserve them or increase their alcohol content. The corms were used to produce "goutte" de corme (eau de vie, distilled after fermentation of the juice)

Varieties - Domaine Eric Bordelet

Some varieties of corms with different sizes and shapes have been found and selected by us.

Why do we do this?

The idea is to bring back to life an authentic drink with rich and original flavours, while promoting a fruit tree that is currently little known and has become rare in its region of Maine

Alchemy

Potential of 9%, blocked at 7% (30g of sugar per litre remains)