The double distillation

We work with old “charentais” pot stills – the distilling kettles that produce the famous Cognac (originals! – our oldest one dates from 1927). The particularity of these stills lies in the two runs each distillation goes through: first we extract all the alcohol present in the original material, which gives us a brew of about 30% a.b.v. This is then concentrated in the second run, the reflux, to an alcohol of high volume and quality by cutting off the poisonous methyl alcohols in the “foreshot”, and the fusely end in the “tail”. What we keep is the clean and aromatic “heart” with which we create our specialties.

These are filtered only by gravity and without any treatment. As we use “living” ingredients, the taste of each series may vary according to the harvest – keep on tasting and let us surprise you!

Distilling to us means to be inspired by the generations that used the alambics before us. Throughout history peasants have recycled the fruit of their labour down to the compost. “Waste” is a modern concept. Processing produce in this sense to us means revitalising an almost extinct distilling method and thereby creating modern, surprising recipes.

Distilling means taking time with our organic ingredients in order to extract their “spirit”, as the alchemists say. In this region, the Garrigue, the Mediterranean sea, the mountains and the extreme climate together spawn unique aromatic fruits and herbs. All that needs doing is to capture and bottle them.

News

  • Distillation fair @ Quartier Métisseur
    Stands, talks & a concert all concerning craft distillation

    On the occasion of the annual meeting of the «Syndicat des distillateurs indépendants» there will be a little distillation festival at Quartier Métisseur near Lyon

  • Wein Salon Natürel in Cologne
    for the first time: “natural booze” stand at a natural wine faire

    Surk-ki Schrade pioneers: her trade fair will be the first to open a stand for “natural booze” and we will share it with a couple of collegues.