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Bonjour Drinks

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!

 

Start the Tour de France

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.

Bonjourdrinks.com is an e-commerce & B2B drinks distribution by the team of

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.

Gin d’Avril

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!

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.

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!

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 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.

Reason for choosing

It’s the most captivating pear spirit we have ever encountered, with flavors and textures like those of a beautiful homemade pear jam! And just look at that bottle and label! Stunning!

Nose

Undeniably, unapologetically pear. Pear jam or cooked stewed pears. Overripe extremely aromatic Williams Pear. It’s so true to the fruit.

Palate

Pear jam with traces of oozing ripe fresh pears. Respectful of the primary ingredient. Of a very high quality.

Nose: Undeniably, unapologetically pear. Pear jam or cooked stewed pears. Overripe extremely aromatic Williams Pear. It’s so true to the fruit.

Palate: Pear jam with traces of oozing ripe fresh pears. Respectful of the primary ingredient. Of a very high quality.

Serve neat. Enjoy.

Fun Fact

Strasbourg has France’s oldest and largest Christmas market and is even known as the Capital of Christmas.

Le Père Jules 40 Years Old Calvados

What?

Le Pere Jules Calvados Pays d’Auge 40 Years

Who?

It all began in 1919, upon his return from World War I, that Jules Desfrièches (whom everyone called Pere Jules) decided to make a career out of his passion for apples and for his region Normandy. He first learned how to produce cider under the watchful eye of his grandparents. In 1923, he distilled his first Calvados without knowing that he and his production would become an institution in the world of Calvados. Fast forward to today where Guillaume Desfrièches is at helm and has been since 2002, after completing his studies in oenology. Since 1919, quality and rigor best summarize the four generations of producers, always faithful to ancestral traditions and always passionate about what they do. Their only unique desire has been and will continue to be to propose great products to their clients.

Where?

Normandy

How?

Le Pere Jules has 40 hectares of orchards, containing 60 different varieties of apples. The terroir is clay and flint topsoil with a limestone subsoil. After picking, all of the apples go through manual sort to ensure the utmost quality. Fermentation then ensues and typically carries on for a period of three months, depending on the surrounding temperatures. The resulting cider destined to be distilled for Calvados is stored for one year before distillation. Distillation takes place two times in a wood burning charentais style alambic. Natural color, no additives. Forty years of aging have been necessary to bring suppleness, grace, and roundness to this prestigious Calvados. Its balance and flavors of cooked apples as well as its woody and spicy notes give it a remarkable aromatic complexity. Elegance in a bottle!

What?
Le Pere Jules Calvados Pays d’Auge 40 Years

Who?
It all began in 1919, upon his return from World War I, that Jules Desfrièches (whom everyone called Pere Jules) decided to make a career out of his passion for apples and for his region Normandy. He first learned how to produce cider under the watchful eye of his grandparents. In 1923, he distilled his first Calvados without knowing that he and his production would become an institution in the world of Calvados. Fast forward to today where Guillaume Desfrièches is at helm and has been since 2002, after completing his studies in oenology. Since 1919, quality and rigor best summarize the four generations of producers, always faithful to ancestral traditions and always passionate about what they do. Their only unique desire has been and will continue to be to propose great products to their clients.

Where?
Normandy

How?
Le Pere Jules has 40 hectares of orchards, containing 60 different varieties of apples. The terroir is clay and flint topsoil with a limestone subsoil. After picking, all of the apples go through manual sort to ensure the utmost quality. Fermentation then ensues and typically carries on for a period of three months, depending on the surrounding temperatures. The resulting cider destined to be distilled for Calvados is stored for one year before distillation. Distillation takes place two times in a wood burning charentais style alambic. Natural color, no additives. Forty years of aging have been necessary to bring suppleness, grace, and roundness to this prestigious Calvados. Its balance and flavors of cooked apples as well as its woody and spicy notes give it a remarkable aromatic complexity. Elegance in a bottle!

Reason for choosing

Because 40 year spirit does not automatically mean Cognac and Armagnac. This stuns on all levels: aroma, flavor, texture!

Nose

Baked apples, autumn spices - like the highest quality applesauce cooking in the kitchen pot. Trace of elegant oak. Complex.

Palate

Velvet texture. Balance that is off the charts. Rich warming applesauce. Spices.

Nose: Baked apples, autumn spices - like the highest quality applesauce cooking in the kitchen pot. Trace of elegant oak. Complex.

Palate: Velvet texture. Balance that is off the charts. Rich warming applesauce. Spices.

Fun Fact

Camembert is France’s best selling cheese!

St. Wendelin Whisky Le Principal

What?

Distillerie Bertrand Saint Wendelin Le Principal Whisky d’Alsace

Who?

The first distillerie in Uberach was created in 1874 by Joseph Bertrand. Over time, the eaux-de-vie produced by Distillerie Bertrand conquered seemingly all of France’s best and most prestigious restaurants. Only in 1962 did the Joseph Bertrand commercial brand become a reality. Joseph Bertrand had three golden rules he strictly adhered to ensure utmost quality:

1.) Fermentation of the most exigently chosen fruits
2.) Tasting experience (of the master distiller) in order to extract the best from distillation
3.)The tradition of barrel aging to get the best out of the fruit

But this all pertains to Bertrand’s origins and continued experience as a distiller of eaux-de-vie des fruits. In 2003, the domaine naturally carried all of those closely held principles to whisky production. The first whisky from Uberach was distilled in 2003. Jean Metzger has been carefully raising Alsatian whiskies in the Bertrand cellars ever since.

Where?

Alsace

How?

The malted barley used for Le Principal is organic barley, and the water source in Uberach is exceptionally soft and low in mineral content, which positively impacts the whisky. A copper Holstein alambic (column) is used for a double distillation. Interestingly, however, the first distillation makes use of all the plates, while the second distillation occurs with the plates detached.The whisky St. Wendelin Le Principal is named after the patron saint of the village of Uberach: Saint Wendelin. It spent five years aging in fresh 300L oak casks from Billon in Beaune, a reference among French tonnelleries. Each barrel used for the maturation of this whisky was selected personally by Jean Metzger. It is bottled at 46% unchill-filtered and, as the IGP requirements indicate, has no coloring or other additives. Bottling takes place once per year on St. Wendelin’s Day, either the 20, 21, or 22 of October.

What?
Distillerie Bertrand Saint Wendelin Le Principal Whisky d’Alsace

Who?
The first distillerie in Uberach was created in 1874 by Joseph Bertrand. Over time, the eaux-de-vie produced by Distillerie Bertrand conquered seemingly all of France’s best and most prestigious restaurants. Only in 1962 did the Joseph Bertrand commercial brand become a reality. Joseph Bertrand had three golden rules he strictly adhered to ensure utmost quality:

  • Fermentation of the most exigently chosen fruits
  • Tasting experience (of the master distiller) in order to extract the best from distillation
  • The tradition of barrel aging to get the best out of the fruit

But this all pertains to Bertrand’s origins and continued experience as a distiller of eaux-de-vie des fruits. In 2003, the domaine naturally carried all of those closely held principles to whisky production. The first whisky from Uberach was distilled in 2003. Jean Metzger has been carefully raising Alsatian whiskies in the Bertrand cellars ever since.

Where?
Alsace

How?
The malted barley used for Le Principal is organic barley, and the water source in Uberach is exceptionally soft and low in mineral content, which positively impacts the whisky. A copper Holstein alambic (column) is used for a double distillation. Interestingly, however, the first distillation makes use of all the plates, while the second distillation occurs with the plates detached.The whisky St. Wendelin Le Principal is named after the patron saint of the village of Uberach: Saint Wendelin. It spent five years aging in fresh 300L oak casks from Billon in Beaune, a reference among French tonnelleries. Each barrel used for the maturation of this whisky was selected personally by Jean Metzger. It is bottled at 46% unchill-filtered and, as the IGP requirements indicate, has no coloring or other additives. Bottling takes place once per year on St. Wendelin’s Day, either the 20, 21, or 22 of October.

Reason for choosing

It’s hands down our favorite Alsatian whisky!

Eye

A beautiful light golden yellow color, visually a whisky with a nice depth and body

Nose

The nose is gourmand and clean revealing delicate woody notes

Palate

The cereal, oaky and malty side comes out with finesse to offer a sensation almost resembling Bourbon with its vanilla and exotic aromas and tastes

Eye: A beautiful light golden yellow color, visually a whisky with a nice depth and body

Nose: The nose is gourmand and clean revealing delicate woody notes

Palate: The cereal, oaky and malty side comes out with finesse to offer a sensation almost resembling Bourbon with its vanilla and exotic aromas and tastes

Fun Fact

A very prominent Cognac producer, known amongst the entire spirits community, has stated that Jean Metzger - the eleveur who raised the St. Wendelin Le Principal whisky - is the best taster he’s ever known. Put anything on the table in front of Mr. Metzger and he will likely pick it out.

Aravis Genepi Berger

What?

Distillerie de Aravis Génépi Berger

Who?

In 1878, a wine merchant from Annecy founded the Distillerie des Aravis by elaborating the famous Aravis liqueur thanks to a monk who had a particular interest in medicinal plants. From 1954 to 2018, the production at the Distillerie de Aravais was under the watchful eye of the Thevenet family, until its eventual closure in 2018. Two years later, in 2020, Sarah and Romain Gauthier, two young brother and sister from Ardèche, and themselves children of distillers, wished to take up the challenge and perpetuate this traditional and family business. They bought the distillery and relocated to the Haute Savoie. One short year later, the still is fired up, the bottles are filled and the last coat of paint of the store is finished; the distillery reopened its doors to welcome visitors to the region and other loves or fine spirits with a distinctly Alps character.

Where?

Savoie

How?

Formerly called "Génépi du Père Matthieu", the recipe of the now-titled Génépi Berger has not changed. It is still made from the maceration and distillation of the génépi plant from our mountains. An ancestral recipe which must be kept alive!

What?
Distillerie de Aravis Génépi Berger

Who?
In 1878, a wine merchant from Annecy founded the Distillerie des Aravis by elaborating the famous Aravis liqueur thanks to a monk who had a particular interest in medicinal plants. From 1954 to 2018, the production at the Distillerie de Aravais was under the watchful eye of the Thevenet family, until its eventual closure in 2018. Two years later, in 2020, Sarah and Romain Gauthier, two young brother and sister from Ardèche, and themselves children of distillers, wished to take up the challenge and perpetuate this traditional and family business. They bought the distillery and relocated to the Haute Savoie. One short year later, the still is fired up, the bottles are filled and the last coat of paint of the store is finished; the distillery reopened its doors to welcome visitors to the region and other loves or fine spirits with a distinctly Alps character.

Where?
Savoie

How?
Formerly called "Génépi du Père Matthieu", the recipe of the now-titled Génépi Berger has not changed. It is still made from the maceration and distillation of the génépi plant from our mountains. An ancestral recipe which must be kept alive!

Reason for choosing

It’s just too good to only drink when in the Alps! This is a veritable taste of the Alps!

Eye

The unique touch brought by the Distillerie des Aravis is the addition of Genepi plants in the bottle, whose contribution is both decorative and gustatory. These plants have the effect of a second maceration, allowing to tint the Génépi and to reinforce its exceptional taste.

Nose

The nose is frank and opens up with genepi, angelica root and a hint of mint.

Palate

Round, balanced mouth, without excessive sweetness or heaviness. Fresh finish on notes of flowers and pollen. Very aromatic, this liqueur owes its character to a recipe rich in plants. The sugar, taste enhancer, is used sparingly during its elaboration.

Service

Serve as a digestive but also in cocktails, the génépi marries wonderfully with all the occasions. Serve chilled but not iced to preserve the nose and the aromas.

Eye: The unique touch brought by the Distillerie des Aravis is the addition of Genepi plants in the bottle, whose contribution is both decorative and gustatory. These plants have the effect of a second maceration, allowing to tint the Génépi and to reinforce its exceptional taste.

Nose: The nose is frank and opens up with genepi, angelica root and a hint of mint.

Palate: Round, balanced mouth, without excessive sweetness or heaviness. Fresh finish on notes of flowers and pollen. Very aromatic, this liqueur owes its character to a recipe rich in plants. The sugar, taste enhancer, is used sparingly during its elaboration.

Serve as a digestive but also in cocktails, the génépi marries wonderfully with all the occasions. Serve chilled but not iced to preserve the nose and the aromas.

Fun Fact

Dine at a typical Savoyard restaurant and without fail you will be poured a glass of Génépi upon the meal’s end. No meal would be complete without it!

Rene de Miscault Libertine Originale Absinthe

What?

Rene de Miscault Libertine Originale Absinthe

Who?

Rene de Miscault was founded in 1859. From those early days until now, they have produced eau-de-vie de fruits, liqueurs, creams, gins, whiskies and an interesting range of absinthes, establishing themselves as absinthe specialists somewhat. Whatever the spirit they are trying to produce, they are steadfast in their aims to squeeze the absolute best quality in the bottle while keeping a deep and interesting range of products for customers.

Where?

Alsace

How?

All of the Rene de Miscault absinthes are distilled, and all of the botanicals that go into the recipe are distilled separately. Rene de Miscault even goes a step further: they plant their own absinthe, fennel, and coriander giving them that extra layer of control. The recipe for their particular absinthe dates back to 1894. The color is natural and obtained by a slow infusion of plants. It is important to note how your absinthe should be served. While there are many different options, the French method goes as follows:

1.) Pour absinthe in a glass (a standard spirits pour: 25ml)
2.)Place an absinthe spoon, or a small fork, across the top of the glass and place a sugar cube on the spoon or fork.
3.)Prepare a pitcher of ice cold water. Slowly pour ice cold water on the sugar cube, therefore dissolving the sugar. Stop pouring once the sugar cube is completely dissolved.

The absinthe will change color and overall appearance; this is completely normal. Enjoy!

What?
Rene de Miscault Libertine Originale Absinthe

Who?
Rene de Miscault was founded in 1859. From those early days until now, they have produced eau-de-vie de fruits, liqueurs, creams, gins, whiskies and an interesting range of absinthes, establishing themselves as absinthe specialists somewhat. Whatever the spirit they are trying to produce, they are steadfast in their aims to squeeze the absolute best quality in the bottle while keeping a deep and interesting range of products for customers.

Where?
Alsace

How?
All of the Rene de Miscault absinthes are distilled, and all of the botanicals that go into the recipe are distilled separately. Rene de Miscault even goes a step further: they plant their own absinthe, fennel, and coriander giving them that extra layer of control. The recipe for their particular absinthe dates back to 1894. The color is natural and obtained by a slow infusion of plants. It is important to note how your absinthe should be served. While there are many different options, the French method goes as follows:

  • Pour absinthe in a glass (a standard spirits pour: 25ml)
  • Place an absinthe spoon, or a small fork, across the top of the glass and place a sugar cube on the spoon or fork.
  • Prepare a pitcher of ice cold water. Slowly pour ice cold water on the sugar cube, therefore dissolving the sugar. Stop pouring once the sugar cube is completely dissolved.

The absinthe will change color and overall appearance; this is completely normal. Enjoy!

Reason for choosing

Maybe you’ve heard about it, or read about it, and now want to give it a try. If you’ve enjoyed pastis before, then know that absinthe is not too far off, but it’s bigger, bolder, typically more herbal, and more intense. We love it!

Nose

Very herbal attack. Black licorice notes, but greener more herbal notes dominate here like fennel and absinthe plants. Intense. Herbal. Complex too - tricky to wrap one’s head around. If pastis is a laid back summer sipper, this is a year-round thought provoking kind of spirit.

Palate

Intense. Forward on the herb notes - fennel and absinthe cover the black licorice. Bitter note comes in from the mid-palate but it works well since sugar was added and the drink was watered down. All stays balanced but it’s an intense and herbal version of balance. Very interesting. Singular.

Nose: Very herbal attack. Black licorice notes, but greener more herbal notes dominate here like fennel and absinthe plants. Intense. Herbal. Complex too - tricky to wrap one’s head around. If pastis is a laid back summer sipper, this is a year-round thought provoking kind of spirit.

Palate: Intense. Forward on the herb notes - fennel and absinthe cover the black licorice. Bitter note comes in from the mid-palate but it works well since sugar was added and the drink was watered down. All stays balanced but it’s an intense and herbal version of balance. Very interesting. Singular.

Fun Fact

Absinthe, commonly called the green fairy, was banned in most of Europe and around the world since it was thought, incorrectly so, to cause hallucinations.

Banyuls Vin de Meditation