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Bonjour Drinks Selection
A Tour de France of French drinks
France is the source of the world's finest drinks. We set out from our home in Cognac to explore France region-by-region, spirit-by-spirit. We selected the best that French drinks has to offer.
We've tasted many, now we present to you our very first Bonjour Drinks selection, with a catalog of other products from each producer's range (sorry, no images available for all):
18 bottles
15 drinks categories
10 regions
Bonjour, bienvenue, and cheers!
Shipped from France directly to your doorstep (Info)
We've tasted many, now we present to you our very first Bonjour Drinks selection, with a catalog of other products from each producer's range (sorry, no images available for all):
18 bottles – 15 drinks categories – 10 regions
Bonjour, bienvenue, and cheers!
We've tasted many, now we present to you our very first Bonjour Drinks selection, with a catalog of other products from each producer's range (sorry, no images available for all):
18 bottles – 15 drinks categories – 10 regions
Shipped from France directly to your doorstep (Info)
A Tour de France of French drinks
France is the source of the world's finest drinks. We set out from our home in Cognac to explore France region-by-region, spirit-by-spirit. We selected the best that French drinks has to offer.
Gin d’Avril
Limited stock
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Purchase 2 bottles, get an 8% discount per bottle.
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Note: Discounts automatically applied at checkout.
ABV: 48 %
Bottle Size: 50 cl
What?
Distillerie du Petit Grain Gin d’Avril
Who?
In the early 2000s, Laurent and Patricia Gaspard established the Distillerie du Petit Grain, situated in the small town of Saint-Jean de Minervois in the Haut Languedoc. From their beginnings to today, they remain firmly rooted in the Saint-Jean de Minervois terroir and in their quest for distillates with the utmost purity and without a shred of artifice, and which are not dominated by alcohol. It’s no surprise that during a large blind tasting organized by the French Très Très Bon in 2021, containing a staggering 200 French gins, Distillerie du Petit Grain came out number one!
Where?
Languedoc
How?
The Gin d’Avril is made from fresh herbs cut at the time of spring’s arrival around Saint-Jean de Minervois, in the Haut-Languedoc Regional Park in the foothills of the Massif Central. The idea with this gin was to combine the classic notes of juniper with flowers, aromatic herbs, and sap which mark the arrival of the spring in the Languedoc. The original recipe also marries thyme, fennel and pistachio shoots with wild lavender and pine cones. Additionally, the recipe makes use of galangal, an ingredient found on a list from 1495 specifying the different botanicals destined for the creation of gin. Distillerie du Petit Grain is especially pleased to re-introduce this once typical gin ingredient. Serve neat, slightly chilled, or, in the most beautiful gin and tonic you’ll ever have - 2 to 5 ratio is our preference and definitely do not skimp on the tonic water, lime or lemon wedge.
What?
Distillerie du Petit Grain Gin d’Avril
Who?
In the early 2000s, Laurent and Patricia Gaspard established the Distillerie du Petit Grain, situated in the small town of Saint-Jean de Minervois in the Haut Languedoc. From their beginnings to today, they remain firmly rooted in the Saint-Jean de Minervois terroir and in their quest for distillates with the utmost purity and without a shred of artifice, and which are not dominated by alcohol. It’s no surprise that during a large blind tasting organized by the French Très Très Bon in 2021, containing a staggering 200 French gins, Distillerie du Petit Grain came out number one!
Where?
Languedoc
How?
The Gin d’Avril is made from fresh herbs cut at the time of spring’s arrival around Saint-Jean de Minervois, in the Haut-Languedoc Regional Park in the foothills of the Massif Central. The idea with this gin was to combine the classic notes of juniper with flowers, aromatic herbs, and sap which mark the arrival of the spring in the Languedoc. The original recipe also marries thyme, fennel and pistachio shoots with wild lavender and pine cones. Additionally, the recipe makes use of galangal, an ingredient found on a list from 1495 specifying the different botanicals destined for the creation of gin. Distillerie du Petit Grain is especially pleased to re-introduce this once typical gin ingredient. Serve neat, slightly chilled, or, in the most beautiful gin and tonic you’ll ever have - 2 to 5 ratio is our preference and definitely do not skimp on the tonic water, lime or lemon wedge.
Reason for choosing
The Gin d’Avril is a hauntingly pure gin! Your nose and taste buds deserve this!
Nose
Very pretty. Floral. Fresh. Clean. Undeniably herbal - like smelling the actual oils from the mixed fresh herbs. Sappy.
Palate
Mouth coating but still so elegant. Fresh and lively. Zero aggressivity from the alcohol. Strong herbal signature - again think oils and sap, not dried herbs. The freshness and cleanliness dominates any perception of sweetness. Tastes like something of very high quality.
Nose: Very pretty. Floral. Fresh. Clean. Undeniably herbal - like smelling the actual oils from the mixed fresh herbs. Sappy.
Palate: Mouth coating but still so elegant. Fresh and lively. Zero aggressivity from the alcohol. Strong herbal signature - again think oils and sap, not dried herbs. The freshness and cleanliness dominates any perception of sweetness. Tastes like something of very high quality.
Fun Fact
The sommelier at the l'Elysee French presidential palace selected Distillerie du Petit Grain gins for the presidential cellar. Yes, they are that good!
Reviews (3)
Interesting
by Peter W Watson
1 Oct 2023
As Spock said "It's Gin, Jim, but not as we know it." I felt like my mouth was being beaten with Poseys wielded by septuagenarian ladies. An overwhelming memory of those violet candy hearts we had as Children. It wasn't for me but at that price, it is a worthwhile experiment. I had people begging...
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Incredibly complex and balanced Gin
by Tony M.
10 Jul 2023
A French Gin produced in Languedoc from fresh herbs cut at the time of spring’s arrival around Saint-Jean de Minervois, in the Haut-Languedoc Regional Park in the foothills of the Massif Central. An incredibly clean nose with fresh herbs and floral notes on the nose initially, with some underlying...
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Armagnac Aurian A25
What?
Maison Aurian A25 “Le A de Aurian”
Who?
Maison Aurian was founded in 1880. Joseph Dupeyron obtained some first lots of Armagnac and began to age and blend them. Marius Aurian later joined, thus giving the first link to the Aurian family name. Philippe Aurian would go on to develop the wide offering of drinks still seen today: aperitifs, liqueurs, Armagnacs, etc. Fast forward to 2018 and it’s Florent and Isabella who took over the family business. They have a love for the Armagnac region and especially the products they put in bottle. They have a strong desire to continue to be innovative and bold, and they are keenly interested in sustainable development. It is worth noting that Maison Aurian does not possess vines themselves. Instead, they source from local growers that they have worked with year after year and provide the level of quality required for the Maison Aurian name - which is undoubtedly very high.
Where?
Armagnac
How?
The Aurian A25 (Le A de Aurian) is a blend of Armagnacs all of which are at least 25 years old. It is bottled at 45.9% and as all Armagnacs from Maison Aurian, it does not contain any sugar, coloring, or other additives whatsoever. The packaging is quite unique too and perfectly demonstrates Aurian’s eye towards sustainable development and short-circuit production. The square decanter is produced in France, the wood box the bottle comes in is made up of local wood, and the cork stopper is actually made of local stone. It has tremendous heft, exudes a real sense of quality and has presence on one’s table.
What?
Maison Aurian A25 “Le A de Aurian”
Who?
Maison Aurian was founded in 1880. Joseph Dupeyron obtained some first lots of Armagnac and began to age and blend them. Marius Aurian later joined, thus giving the first link to the Aurian family name. Philippe Aurian would go on to develop the wide offering of drinks still seen today: aperitifs, liqueurs, Armagnacs, etc. Fast forward to 2018 and it’s Florent and Isabella who took over the family business. They have a love for the Armagnac region and especially the products they put in bottle. They have a strong desire to continue to be innovative and bold, and they are keenly interested in sustainable development. It is worth noting that Maison Aurian does not possess vines themselves. Instead, they source from local growers that they have worked with year after year and provide the level of quality required for the Maison Aurian name - which is undoubtedly very high.
Where?
Armagnac
How?
The Aurian A25 (Le A de Aurian) is a blend of Armagnacs all of which are at least 25 years old. It is bottled at 45.9% and as all Armagnacs from Maison Aurian, it does not contain any sugar, coloring, or other additives whatsoever. The packaging is quite unique too and perfectly demonstrates Aurian’s eye towards sustainable development and short-circuit production. The square decanter is produced in France, the wood box the bottle comes in is made up of local wood, and the cork stopper is actually made of local stone. It has tremendous heft, exudes a real sense of quality and has presence on one’s table.
Reason for choosing
Simply put, this is textbook mature Armagnac with a wonderful balance between fruit, oak, and spices.
Nose
Fruity, nice wood note - pine and other fragrant woods, great tug of war between fruits and oak. Figs, dates, canned peaches, and fragrant miel de fleurs
Palate
Very fresh, tannins from the oak contract the cheeks, the same tug of war between the fruits and woods is present. Not an oaky Armagnac, but also not a fruity one either - complex and balanced between oak and fruit. Dry and very rich in flavor. Textbook!
Nose: Fruity, nice wood note - pine and other fragrant woods, great tug of war between fruits and oak. Figs, dates, canned peaches, and fragrant miel de fleurs
Palate: Very fresh, tannins from the oak contract the cheeks, the same tug of war between the fruits and woods is present. Not an oaky Armagnac, but also not a fruity one either - complex and balanced between oak and fruit. Dry and very rich in flavor. Textbook!
Fun Fact
Armagnac is France’s oldest eau-de-vie, with records of distilling and the creation of Armagnac going back 700+ years.
Pastis Pink Pastaga
What?
Straw Bale Distillery Pink Pastaga (Pastis)
Who?
Straw Bale Distillery is also the project of Gilles Victors, a knifemaker for more than 15 years and avid lover of spirits. Fascinated by his favorite spirit, whisky, he decided to learn a little more about it and joined master classes. After doing so, he was convinced. He then trained in the Cognac region and took technical courses in French and Scottish distilleries. Today he is the man behind the fantastic gins and pastis coming out of Straw Bale Distillery, situated just outside of Toulouse. It is worth noting that the distillery itself is made entirely out of bales of straw, hence the name Straw Bale distillery. Gilles is especially keen on purity in his spirits made without a thread of artifice, sustainability, and keeping his production sourcing as local as possible.
Where?
Sud-Ouest (Southwest)
How?
The Pink Pastaga is entirely made by slow infusion and aged for a long time in vats. Gilles wanted to shake up the codes of pastis by integrating Timut pepper. This delicate berry, worked by slow maceration, brings incomparable citrus notes to the recipe. Subtly combined with star anise, and other botanicals, to obtain a very aromatic, gourmande and exceptionally fresh pastis. No, Provence does not have a monopoly on pastis production!
What?
Straw Bale Distillery Pink Pastaga (Pastis)
Who?
Straw Bale Distillery is also the project of Gilles Victors, a knifemaker for more than 15 years and avid lover of spirits. Fascinated by his favorite spirit, whisky, he decided to learn a little more about it and joined master classes. After doing so, he was convinced. He then trained in the Cognac region and took technical courses in French and Scottish distilleries. Today he is the man behind the fantastic gins and pastis coming out of Straw Bale Distillery, situated just outside of Toulouse. It is worth noting that the distillery itself is made entirely out of bales of straw, hence the name Straw Bale distillery. Gilles is especially keen on purity in his spirits made without a thread of artifice, sustainability, and keeping his production sourcing as local as possible.
Where?
Sud-Ouest (Southwest)
How?
The Pink Pastaga is entirely made by slow infusion and aged for a long time in vats. Gilles wanted to shake up the codes of pastis by integrating Timut pepper. This delicate berry, worked by slow maceration, brings incomparable citrus notes to the recipe. Subtly combined with star anise, and other botanicals, to obtain a very aromatic, gourmande and exceptionally fresh pastis. No, Provence does not have a monopoly on pastis production!
Reason for choosing
Because we adore the flavors and easy-going vibes of Pastis but wanted a more natural artisanal pure style of pastis (move over Ricard!).
Nose
The freshness is surprising. The anise is well present, underlined by licorice and cinnamon. Then comes the citrus notes, between grapefruit and lemon, followed by a hint of balsamic and camphor.
Palate
The attack is round and gourmande. The freshness from the nose is confirmed. This pastis fills the palate with fruity aromas and a touch of liquorice pepper. Long, supple, pleasant and thirst-quenching finish.
Nose: The freshness is surprising. The anise is well present, underlined by licorice and cinnamon. Then comes the citrus notes, between grapefruit and lemon, followed by a hint of balsamic and camphor.
Palate: The attack is round and gourmande. The freshness from the nose is confirmed. This pastis fills the palate with fruity aromas and a touch of liquorice pepper. Long, supple, pleasant and thirst-quenching finish.
Fun Fact
A not-too-distant cousin of Absinthe, Pastis is sometimes referred to as Pastaga, hence the name of this before-dinner aperitif killer!
Chartreuse 108 Plantes
What?
Vert de Coeur Distillerie 108 Plantes
Who?
Marius Dissat started the distillery in 2016 in South America, more precisely in Ushuaia. He was then also a mountain guide and regularly organized meals, aperitifs, main courses, desserts at the foot of the glacier, which always featured a small tasting of his homemade maté liqueur. In 2017 he returned to the Haute Savoie with his partner in order to professionalize his knack for distillation and the creation of all sorts of liqueurs and spirits. The Vert de Coeur Distillerie was thus established. After three years in a 5 square meter space, they were able to move to a farm of 20 hectares in the commune of Saint-Jean Saint-Maurice-sur-Loire to have the space to organize cultural events and grow many of the plants they use in their distillates and liqueurs. It has been one and half years in this new space and things are moving full speed ahead. They are “Artisanal by conviction, authentic by nature.”
Where?
Auvergne-Rhône-Alpes
How?
As the name indicates,108 plants were used in the creation of this beautifully natural liqueur - an artisanal modern take on chartreuse. Without naming all of the plants, the 108 Plants includes: small absinthe, large absinthe, arquebus, 5-6 types of mint, 4-5 types of pepper, 4 types of ginger, eucalyptus, lavender, basil, thyme, wild thyme, gentian, angelica, coriander, among many many others. We suspect the blue lagoon color comes from butterfly pea flowers. To be able to take the name 108 Plants, it is imperative that no single plant dominates the recipe. This recipe is a creation of Vert de Coeur, and the bulk of the recipe remains a closely guarded secret. Batch size: 108 bottles, Number of plants: 108, Aging potential: 108 years. But we encourage you to not wait that long!
What?
Vert de Coeur Distillerie 108 Plantes
Who?
Marius Dissat started the distillery in 2016 in South America, more precisely in Ushuaia. He was then also a mountain guide and regularly organized meals, aperitifs, main courses, desserts at the foot of the glacier, which always featured a small tasting of his homemade maté liqueur. In 2017 he returned to the Haute Savoie with his partner in order to professionalize his knack for distillation and the creation of all sorts of liqueurs and spirits. The Vert de Coeur Distillerie was thus established. After three years in a 5 square meter space, they were able to move to a farm of 20 hectares in the commune of Saint-Jean Saint-Maurice-sur-Loire to have the space to organize cultural events and grow many of the plants they use in their distillates and liqueurs. It has been one and half years in this new space and things are moving full speed ahead. They are “Artisanal by conviction, authentic by nature.”
Where?
Auvergne-Rhône-Alpes
How?
As the name indicates,108 plants were used in the creation of this beautifully natural liqueur - an artisanal modern take on chartreuse. Without naming all of the plants, the 108 Plants includes: small absinthe, large absinthe, arquebus, 5-6 types of mint, 4-5 types of pepper, 4 types of ginger, eucalyptus, lavender, basil, thyme, wild thyme, gentian, angelica, coriander, among many many others. We suspect the blue lagoon color comes from butterfly pea flowers. To be able to take the name 108 Plants, it is imperative that no single plant dominates the recipe. This recipe is a creation of Vert de Coeur, and the bulk of the recipe remains a closely guarded secret. Batch size: 108 bottles, Number of plants: 108, Aging potential: 108 years. But we encourage you to not wait that long!
Reason for choosing
You are in need of a surprise, something to stun and transport you to another place. It is impossible not to smile after sipping the 108 Plantes!
Nose
Intense, magical, mystical - unlike anything smelled before. It’s as if one can smell all 108 of the plants, each one present and accounted for but not competing for attention. Roots, spices, herbs, infusions, mints, anise, gingers, peppers, flowers, citrus, etc. It’s all there. Each smell reveals something new.
Palate
Fresh, clean, and balanced. The smile arrives before the liquid can even be swallowed. It’s strong but the accompanying sweetness is there in support - works so well. Aromas from the nose appear as flavors: roots, spices, herbs, infusions, mints, anise, gingers, flowers, citrus, etc. Beautifully drinkable. A unique experience.
Service
To get the maximum aromas and sensational impact, drink it neat but slightly chilled. Prepare to smile!
Nose: Intense, magical, mystical - unlike anything smelled before. It’s as if one can smell all 108 of the plants, each one present and accounted for but not competing for attention. Roots, spices, herbs, infusions, mints, anise, gingers, peppers, flowers, citrus, etc. It’s all there. Each smell reveals something new.
Palate: Fresh, clean, and balanced. The smile arrives before the liquid can even be swallowed. It’s strong but the accompanying sweetness is there in support - works so well. Aromas from the nose appear as flavors: roots, spices, herbs, infusions, mints, anise, gingers, flowers, citrus, etc. Beautifully drinkable. A unique experience.
Service: To get the maximum aromas and sensational impact, drink it neat but slightly chilled. Prepare to smile!
Fun Fact
Recent Unesco World Heritage site, the Chaine des Puys - Limagne fault, contains an alignment of 80 volcanoes. This central region of France is a geological tectonic hotspot.
Reviews (1)
Incredibly complex and well balanced
by Tony M.
18 May 2024
Vert de Coeur Distillerie 108 Plantes. Batch size: 108 bottles, Number of plants: 108. The 108 Plants includes: small absinthe and large absinthe, which I assume to mean the artemisia absinthium, harquebus, 5-6 types of mint, 4-5 types of pepper, 4 types of ginger, eucalyptus, lavender, basil, thyme,...
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Marc de Bourgogne 2011
What?
Domaine La Croix Montjoie Marc de Bourgogne (2011)
Who?
Sophie is the granddaughter of a winemaker and agronomist. Matthieu is an oenologist. In 2009, after a few years of experience in other French vineyards, and accompanied by a group of wine lovers, they decided to create the Domaine La Croix Montjoie. Today, happy owners of the domaine, they give all their energy to La Croix Montjoie and its production. The Domaine itself is the former farm of the village castle where people cultivated, raised animals and even produced wine a long time ago. It is named after the Montjoie Cross at the entrance to the village from which pilgrims discovered Vézelay for the first time. Today the place is magical, the terrace faces Vézelay and lets one discover the foothills of the Morvan. It is a place which does not leave one indifferent!
Where?
Bourgogne
How?
Elaborated from the distillation of the domaine’s marcs. Recall that a marc is all that is left over after grapes are pressed. So this will include grape skins, seeds, stems, and of course leftover grape juice. La Croix Montjoie does not distill itself. At the time of distillation, they call upon one of the few remaining traveling distillers in the region. The distillate is then aged in the cellars in old ex-Chardonnay (AOC Vezelay) oak barrels for 10 years. Only 200 liters or so of marc is made per year, and most of it never leaves the domaine. The marc is brut de fut, so natural color, unchill-filtered, and no reduction whatsoever. “It is a real vigneron’s marc. It is rustic due to the brut de fut but at the same time refined thanks to its long maturation period which has allowed it to settle down.” Sophie from La Croix Montjoie.
What?
Domaine La Croix Montjoie Marc de Bourgogne (2011)
Who?
Sophie is the granddaughter of a winemaker and agronomist. Matthieu is an oenologist. In 2009, after a few years of experience in other French vineyards, and accompanied by a group of wine lovers, they decided to create the Domaine La Croix Montjoie. Today, happy owners of the domaine, they give all their energy to La Croix Montjoie and its production. The Domaine itself is the former farm of the village castle where people cultivated, raised animals and even produced wine a long time ago. It is named after the Montjoie Cross at the entrance to the village from which pilgrims discovered Vézelay for the first time. Today the place is magical, the terrace faces Vézelay and lets one discover the foothills of the Morvan. It is a place which does not leave one indifferent!
Where?
Bourgogne
How?
Elaborated from the distillation of the domaine’s marcs. Recall that a marc is all that is left over after grapes are pressed. So this will include grape skins, seeds, stems, and of course leftover grape juice. La Croix Montjoie does not distill itself. At the time of distillation, they call upon one of the few remaining traveling distillers in the region. The distillate is then aged in the cellars in old ex-Chardonnay (AOC Vezelay) oak barrels for 10 years. Only 200 liters or so of marc is made per year, and most of it never leaves the domaine. The marc is brut de fut, so natural color, unchill-filtered, and no reduction whatsoever. “It is a real vigneron’s marc. It is rustic due to the brut de fut but at the same time refined thanks to its long maturation period which has allowed it to settle down.” Sophie from La Croix Montjoie.
Reason for choosing
Sure, there are traces of Cognac, Armagnac, and whisky in this fabulously characterful spirit, but this Marc de Bourgogne really has its own identity. Buckle your seatbelts for this one!
Nose
Expressive. Sharp and spirit-y at first. Traces of wood and spices. Twiggy and stemmy but oh so full of character! There’s fruit - yellow plums, golden raisins, figs, etc. - but it’s fighting for attention. Charming rusticity at its finest!
Palate
Intense and bracing but with a fine mouthfeel - a fascinating contrast. Warming on the finish. More fruit appears on the palate than the nose would give away. Roasted coffee note. Spices and pepper.
Service
Any occasion which calls for a Cognac, Armagnac, or whisky.
Tip
A few drops of room temperature water really allow this marc to open up.
Nose: Expressive. Sharp and spirit-y at first. Traces of wood and spices. Twiggy and stemmy but oh so full of character! There’s fruit - yellow plums, golden raisins, figs, etc. - but it’s fighting for attention. Charming rusticity at its finest!
Palate: Intense and bracing but with a fine mouthfeel - a fascinating contrast. Warming on the finish. More fruit appears on the palate than the nose would give away. Roasted coffee note. Spices and pepper.
Service: Any occasion which calls for a Cognac, Armagnac, or whisky.
Tip: A few drops of room temperature water really allow this marc to open up.
Fun Fact
Merely 3% of France’s wine production comes from Bourgogne, but an impressive 23% of French appellations (AOC’s) are in Bourgogne - terroir is the essence! And La Croix Montjoie makes some fantastic white wines. You’re welcome!
Reviews (2)
Outstanding brut de fut and aged Marc
by Tony M.
14 Jul 2024
This La Croix Montjoie Marc De Burgogne is brut de fut, so natural color, unchill-filtered, and no reduction whatsoever. Cask strength aged in ex-Chardonnay casks. Only 200 or so liters produced per year. A very intense nose with subtle fruits and spice, along with a damp, musty wood initially. As...
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Great Pomace Brandy
by Nikola M.
19 Apr 2024
On the nose, fine notes of tobacco, oak, spices, and a dose of ginger (with few drops of water). The mouth is consistent with the nose and fruitiness. It has a pleasant robustness because it was distilled from pomace. It makes the mouth wet and longing for another sip. This is very similar...
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Windholtz Eau de Vie de Fraise (Fermentation)
What?
Distillerie Artisanale Marcel Windholtz Eau-de-Vie de Pur Fruit Fraise from Fermentation
Who?
“First of all, one does not improvise as a distiller: in the Windholtz family, three generations have accumulated a wealth of experience in the subtle art of ‘separating fixed and volatile elements by heat’.” -Marcel Windholtz
Born in a region with a strong personality and where life is undeniably good, the Distillerie Windholtz eaux-de-vie express authenticity and harmony. Their spirits can be thought of as the ambassadors of Alsace. Who has not experienced this selfish and voluptuous ritual at the end of a meal? That moment when you hold your glass of eau-de-vie to try to explore all that it has to offer. You smell it to get to understand it before tasting it with tenderness. The Windholtz family is proud, through its range of eaux de vie and liqueurs, to be the accomplice of your good moments.
Where?
Alsace
How?
By definition, an eau-de-vie is the result of the distillation of a fermentation of fruits, fruit juices, marcs, wines, etc. But for some fruits, 17 to be exact, it is authorized to do a maceration and not a fermentation. That is, a neutral alcohol is added to the fruits and distillation occurs thereafter. Legislation stipulates that if the amount of alcohol added is less than 20 liters of pure alcohol per 100 kilos of fruit, then the result of the distillation may be sold as an eau-de-vie. Remarkably, this Windholtz Eau-de-Vie de Pur Fruit Fraise was obtained by fermentation, an incredible feat and a rarity due to strawberry not having enough natural sugar content to be suitable for a fermentation. To this end, a staggering 100 kilograms (220 pounds) of strawberries are needed to make 2.1 liters of this Eau-de-Vie de Pur Fruit Fraise. Wow! There is no added sugar, no coloring, and no other additives whatsoever. And it goes without saying, that everything begins at the Distillerie Windholtz with a rigorous selection of the best quality strawberries.
What?
Distillerie Artisanale Marcel Windholtz Eau-de-Vie de Pur Fruit Fraise from Fermentation
Who?
“First of all, one does not improvise as a distiller: in the Windholtz family, three generations have accumulated a wealth of experience in the subtle art of ‘separating fixed and volatile elements by heat’.” -Marcel Windholtz
Born in a region with a strong personality and where life is undeniably good, the Distillerie Windholtz eaux-de-vie express authenticity and harmony. Their spirits can be thought of as the ambassadors of Alsace. Who has not experienced this selfish and voluptuous ritual at the end of a meal? That moment when you hold your glass of eau-de-vie to try to explore all that it has to offer. You smell it to get to understand it before tasting it with tenderness. The Windholtz family is proud, through its range of eaux de vie and liqueurs, to be the accomplice of your good moments.
Where?
Alsace
How?
By definition, an eau-de-vie is the result of the distillation of a fermentation of fruits, fruit juices, marcs, wines, etc. But for some fruits, 17 to be exact, it is authorized to do a maceration and not a fermentation. That is, a neutral alcohol is added to the fruits and distillation occurs thereafter. Legislation stipulates that if the amount of alcohol added is less than 20 liters of pure alcohol per 100 kilos of fruit, then the result of the distillation may be sold as an eau-de-vie. Remarkably, this Windholtz Eau-de-Vie de Pur Fruit Fraise was obtained by fermentation, an incredible feat and a rarity due to strawberry not having enough natural sugar content to be suitable for a fermentation. To this end, a staggering 100 kilograms (220 pounds) of strawberries are needed to make 2.1 liters of this Eau-de-Vie de Pur Fruit Fraise. Wow! There is no added sugar, no coloring, and no other additives whatsoever. And it goes without saying, that everything begins at the Distillerie Windholtz with a rigorous selection of the best quality strawberries.
Reason for choosing
This is as natural an expression of distilled strawberries as you can find on planet Earth! It is from Fermentation and very rare.
Nose
Very pretty. Intense. Not as obviously strawberry as the Distillerie Windholtz Eau-de-Vie de Fraise from maceration. With air the strawberry becomes more apparent, but it has a wild side. Smells like crushed wild strawberries. Utterly beautiful nose!
Palate
Extremely fine, of a very high quality. A textural sipping experience, which slowly fades away. The Strawberry is more apparent on the palate than on the nose. Ultra dense, concentrated strawberries picked from the wild.
Nose: Very pretty. Intense. Not as obviously strawberry as the Distillerie Windholtz Eau-de-Vie de Fraise from maceration. With air the strawberry becomes more apparent, but it has a wild side. Smells like crushed wild strawberries. Utterly beautiful nose!
Palate: Extremely fine, of a very high quality. A textural sipping experience, which slowly fades away. The Strawberry is more apparent on the palate than on the nose. Ultra dense, concentrated strawberries picked from the wild.
Fun Fact
It deserves to be repeated: 100 kilograms (220 pounds) of strawberries are needed to make 2.1 liters of this Eau-de-Vie de Pur Fruit Fraise.
Liqueur de Tomates
What?
Distillerie Cazottes Liqueur de Tomates
Who?
Currently run by Laurent Cazottes, Domaine Cazottes captures the very essence of natural tastes. Everything they produce is harvested organically in strict adherence to the Nature & Progrès association principles and practices of biodynamics. The successes of the Distillery rest with decades of passed on ancestral know-how, which are combined with a modern approach in a biological environment – allowing Laurent’s brandies, aperitifs and liqueurs to express the quintessence of the aromas specific to the fruits or flowers from which they come.
Where?
Sud-Ouest (Southwest)
How?
In order to produce this unexpected liqueur, the tomatoes at optimal ripeness on each day are picked and manually sorted. Picking, or harvesting, continues until all varieties have reached ripeness and can therefore be gathered. The harvested tomatoes are manually cut into quarters and then macerated in an organic house brandy, in which they are left for several months before being filtered and bottled at an alcoholic strength of 18%. Serve this Liqueur de Tomates slightly chilled as an aperitif alongside classic before-dinner snacks such as olives, tapenade, cheese, tomato and mozzarella skewers, etc. There are also endless pairing possibilities during a meal. Get creative!
What?
Distillerie Cazottes Liqueur de Tomates
Who?
Currently run by Laurent Cazottes, Domaine Cazottes captures the very essence of natural tastes. Everything they produce is harvested organically in strict adherence to the Nature & Progrès association principles and practices of biodynamics. The successes of the Distillery rest with decades of passed on ancestral know-how, which are combined with a modern approach in a biological environment – allowing Laurent’s brandies, aperitifs and liqueurs to express the quintessence of the aromas specific to the fruits or flowers from which they come.
Where?
Sud-Ouest (Southwest)
How?
In order to produce this unexpected liqueur, the tomatoes at optimal ripeness on each day are picked and manually sorted. Picking, or harvesting, continues until all varieties have reached ripeness and can therefore be gathered. The harvested tomatoes are manually cut into quarters and then macerated in an organic house brandy, in which they are left for several months before being filtered and bottled at an alcoholic strength of 18%. Serve this Liqueur de Tomates slightly chilled as an aperitif alongside classic before-dinner snacks such as olives, tapenade, cheese, tomato and mozzarella skewers, etc. There are also endless pairing possibilities during a meal. Get creative!
Reason for choosing
Quite frankly, because we were shocked to see that a tomato liqueur even existed - and because its singular tastes will leave no one indifferent!
Nose
Not immediately obvious as a tomato liqueur - traces of tomato, like the liquid recovered when draining tomatoes of their water. Ripe, almost sweet.
Palate
Sweet initial attack - a good reminder that tomatoes are fruits after all. Slightly acidic and quite savory. Slightly bitter finish. A very pure natural tomato flavor, but nothing exaggerated or tomato sauce-like. Fascinating but definitely one to pair with all sorts of different dishes.
Nose: Not immediately obvious as a tomato liqueur - traces of tomato, like the liquid recovered when draining tomatoes of their water. Ripe, almost sweet.
Palate: Sweet initial attack - a good reminder that tomatoes are fruits after all. Slightly acidic and quite savory. Slightly bitter finish. A very pure natural tomato flavor, but nothing exaggerated or tomato sauce-like. Fascinating but definitely one to pair with all sorts of different dishes.
Fun Fact
This Liqueur de Tomates is made from 160 different types of heirloom tomato varieties, including Golden Jubilee, Noire de Crimée, Rose de Berne, Merveilles des Marchés, Cornue des Andes and many others.
Larmes du Levant Saké
What?
Les Larmes du Levant Saké Traditionnel Le Vent
Who?
Considering the intrinsic qualities of sake, the almost total absence of sake production sites in Europe, and the immense influence of French gastronomic culture, the idea of producing his own sake on the national territory became obvious. Gregoire traveled to Japan himself to learn firsthand from a “Tôji” (master brewer) the rudiments and techniques necessary to produce sake which respects the ancestral Japanese traditions and the culture of excellence of French terroir. The stay and the learning in Japan were decisive for the establishment of this French sake project. The fact that Grégoire had to follow the rhythm but also the difficult working conditions allowed him to understand the difficulties inherent to sake production and how to overcome them. It also allowed him to make many valuable local contacts with professionals in this sector, at all levels: manufacturers, suppliers, colleagues, distributors and others. Passing through the different layers of Japanese sake production has assured Grégoire a certain support from the sake world, touched by the approach taken and the respect for the traditional way. Today, this support is the strength of Les Larmes du Levant and contributes to its legitimacy.
Where?
Auvergne-Rhône-Alpes
How?
Le Vent harmoniously combines the special sweetness of the Yamadanishiki sake rice variety and a hint of acidity, for a more evanescent and subtle body. A French sake...made from Japanese rice. All the sakes of the brewery are made with imported rice. In an unknown environment, the brewer - Japanese - wished to rely on his knowledge of the basic ingredient to brew his first batches. Second reason: there is no rice polisher sophisticated enough in Europe to achieve the polishing rates needed to produce this style of sake.
Category: Junmai (pure rice)
Alcohol: 15.4%
Rice variety: Yamadanishiki
Rice polishing: 50%
Countenance: 72cl
This sake Le Vent sits comfortably between sweet and dry sakes. The product does not contain sulfites and possesses a very good conservation period.
What?
Les Larmes du Levant Saké Traditionnel Le Vent
Who?
Considering the intrinsic qualities of sake, the almost total absence of sake production sites in Europe, and the immense influence of French gastronomic culture, the idea of producing his own sake on the national territory became obvious. Gregoire traveled to Japan himself to learn firsthand from a “Tôji” (master brewer) the rudiments and techniques necessary to produce sake which respects the ancestral Japanese traditions and the culture of excellence of French terroir. The stay and the learning in Japan were decisive for the establishment of this French sake project. The fact that Grégoire had to follow the rhythm but also the difficult working conditions allowed him to understand the difficulties inherent to sake production and how to overcome them. It also allowed him to make many valuable local contacts with professionals in this sector, at all levels: manufacturers, suppliers, colleagues, distributors and others. Passing through the different layers of Japanese sake production has assured Grégoire a certain support from the sake world, touched by the approach taken and the respect for the traditional way. Today, this support is the strength of Les Larmes du Levant and contributes to its legitimacy.
Where?
Auvergne-Rhône-Alpes
How?
Le Vent harmoniously combines the special sweetness of the Yamadanishiki sake rice variety and a hint of acidity, for a more evanescent and subtle body. A French sake...made from Japanese rice. All the sakes of the brewery are made with imported rice. In an unknown environment, the brewer - Japanese - wished to rely on his knowledge of the basic ingredient to brew his first batches. Second reason: there is no rice polisher sophisticated enough in Europe to achieve the polishing rates needed to produce this style of sake.
Category: Junmai (pure rice)
Alcohol: 15.4%
Rice variety: Yamadanishiki
Rice polishing: 50%
Countenance: 72cl
This sake Le Vent sits comfortably between sweet and dry sakes. The product does not contain sulfites and possesses a very good conservation period.
Reason for choosing
This is France’s take on sake - yes, French sake! If you love sake, and if you love France, then this is a must try!
Nose
Candied peach, dates and light almond
Palate
The attack is discreet, light and suave. The aromas of white fruit are revealed in the mouth. The final is fresh and persistent, embellished by fruity flavors of white peaches, cherry and elderberry
This elegant sake goes well with white fish, light blue cheeses, and fresh acidulous desserts. Le Vent is certainly the most subtle and delicate sake of the Les Larmes du Levant range.
Nose: Candied peach, dates and light almond
Palate: The attack is discreet, light and suave. The aromas of white fruit are revealed in the mouth. The final is fresh and persistent, embellished by fruity flavors of white peaches, cherry and elderberry
This elegant sake goes well with white fish, light blue cheeses, and fresh acidulous desserts. Le Vent is certainly the most subtle and delicate sake of the Les Larmes du Levant range.
Fun Fact
There are 24 thermal resorts within the region.
Lehmann Eau de vie de Poire Williams
What?
Distillerie Lehmann Eau-de-Vie Reserve de Famille Poire Williams
Who?
Founded in 1850 by Joseph Lehmann, Distillerie Lehmann carries with it a savoir-faire that has been passed down from father to son for six generations. Distillerie Lehmann’s eaux-de-vie eloquently express the long tradition of quality and refinement of the French food and drink, of which they are the ambassadors throughout the world. The distillery remains steadfast in its commitment to protect and perpetuate this family tradition today and into the future. The distillery is today the oldest artisanal distillery in Alsace distinguished by the prestigious label EPV - Entreprise du Patrimoine Vivant. This state label is a guarantee of excellence of a rare and ancestral know-how, "Made in France".
Where?
Alsace
How?
A rigorous selection of the best fruits, of optimal ripeness and perfect health, is mandatory for the elaboration of the eaux-de-vie. After passing through the hands of the Master Distiller, the fruits are distributed in barrels or vats. They quickly form a thick and sweet must; after 24 or 48 hours, fermentation is established under the action of the natural yeasts of the fruits. The quality of the finished product will largely depend on the fermentation, which can last upwards of six weeks. Thereafter, the double distillation through copper alambic Charentais.can begin. Post-distillation, the fruit brandies are put in dame jeannes in the attic. This is a very old practice which consists in placing the brandy in simple bottles closed by a cloth under the ceiling of the attic. There this Reserve de Famille Poire Willimas ages for 8 years. The important differences in temperature favor the evaporation of the esters, and the neutrality of the glass container allows the brandy’s aromas and color to remain pure and clear.
What?
Distillerie Lehmann Eau-de-Vie Reserve de Famille Poire Williams
Who?
Founded in 1850 by Joseph Lehmann, Distillerie Lehmann carries with it a savoir-faire that has been passed down from father to son for six generations. Distillerie Lehmann’s eaux-de-vie eloquently express the long tradition of quality and refinement of the French food and drink, of which they are the ambassado