Cormé was produced from the 15th century until the 1950’s. It served primarily as a family beverage in the province of Maine, in Mayenne and Sarthe in particular. Fruit wines such as cider, perry or cormé were consumed undiluted or in most cases cut by water, especially among the poorest populations. It was considered less harmful to health than wine made from grapes. The corms were used alone but also mixed with other fruits such as apples or pears. They also added corme juice to drinks like cider or wine and used cormes to produce an “eau de vie”.