There’s a beautifull little apricot tree greeting you when you enter the distillery. We keep the pits, dry them and macerate them in wine spirit.
Since we don’t like sugar, we add just a couple of stevia leaves to make it a little sweeter than usual. So this Amaretto is not a liqueur loaded with sugar, but lightand fresh, strongly expressing the taste of the apricot pit.
The nose reminds of hyacinth and marzipan, of course. The later is well present in the pallate, too, where it is accompanied by notes of roasted peanuts, overripe melon, kaki, medlar and a hint of clove. The colour is a light transparent yellow.

0,5L | 16,5%
Wild harvest of different varieties of cherries on abandoned orchards in the Orb valley, macerated during several months in pomace brandy.
«Ceci n’est pas un Guignolet!» (EU regulation prohibits the use of the term “Guignolet” for craft distillates).

A typical distilled marc. You will feel a strong presence of the Grenache grapes’ frutiy character. Amateurs of Gewurztraminer will apreciate Le Marc (de Grenache). 50cl [ 40% (...)

Freshly harvested juniper berries from our region macerated and re-distilled in wine spirit. This batch is very foresty: notes of moss, pine needles, soil, resin and mushroom make it a little (...)

Lavande will infatuate you with its gently tangy nose of lemon thyme, rosemary and bare soil – the scent of the garrigue after a shower of rain, when the sun comes back out.
This aromatic (...)

Traditionally, Buffalo Gras like Sweet Vernal Grass is used to flavour vodka. It’s the herb that gives hay its typical intensive smell. We go out to the mountains to collect it on pastures and fields and macerate it in wine spirit. After some experimenting we have found a balanced herbal flavour and pleasing reed greenish colour.

Like us, you will adore its subtle taste of fresh hey, gingerbread, marzipan, cinnamon and candied lemon that rests in your mouth for quite a while and goes down well as aperitif with (...)

Only the most interesting organic quality marcs of our region become the base for this delicacy, in France known as digestif liqueur. The purpose of the sugar is to balance out the verbena scent (...)

Springtime – le printemps in French – is when nature comes back to life and the air is full scented by an abundance of flowers; young herbs shine in luminous green.

After a minimum of 5 years of maturation (this batch:10 years) in an oak barrel, distilled wine becomes the brandy of protected designation of origin, “Fine Faugères”. Once famed as “France’s third (...)

Complex fruit lining gently your pallate, and staying…

Very subtle, soft and silky.

Just one stem of the grass macerating in the bottle.

Une trouvaille pour les amateurs de Marc.
50cl | 40%

Classic pomace brandy of red grapes from Faugères with flavours of red berry jelly. Fruity, fatty, strong and yet mild.
50cl | 40%

Having been distilled by Mathieu Frécon more than 10 years ago, this grape marc spirit has spent a lot of time in glas containers to smooth down. It is unbelievably round in the palate and has a (...)

The same as for the Grenache “Vieille Reserve”, with the difference of more floral flavours that evoke rose and lychee, less complex but more abundant with an exuberant nose. Diluted to 40% it is (...)