The Classics

  • La Fine Faugères XO 2003 Brandy PGI

    After a minimum of 5 years of maturation (this edition:13 years) in an oak barrel, distilled wine becomes the brandy of protected designation of origin, “La Fine Faugères”. Once famed as “France’s third brandy”, production had ceased some decades ago until it was resumed at the beginning of the new millennium. Today we are the only distillery producing this Fine for the winemakers of Faugères. Each year we chose one of their wines to make our own vintage barrel.
    Grape variety (Syrah, Grenache, Carignan, Mourvèdre, Cinsault), the schist terroir, distillation and the choice of the barrel are the elements that together create the characteristic notes of fruit, salt and a hint of tobacco leaves in the Fine Faugères. Its uniqueness lies in the velvety softness and length of its taste.
    We enjoy it with sweet dishes like Crêpes or almond cake, but it also accompanies perfectly a good stong black coffee – or the finish of your day.
    By the way : an expert on Napoleon told us that the inventary of the wine and spirits cellar of Napoleon’s first wife Josephine lists a "Fine Faugères".

    50cl | 43 % Vol.

  • Le Gin Distillation of juniper berries on wine spirit

    When wine is natural, meaning finished without additives like sulphur, external yeasts and others, we are able to accurately separate its flavours during the process of distillation. Hence we upgrade wine with an excess of volatiles or other flaws to a spirit of high quality. Double or sometimes even triple distillation provides us with our refined base.
    Adding freshly harvested juniper berries from our region and distilling once again we obtain our atypical Gin. Combining the fruity and spicy taste of juniper with the florality of the Fine, this Gin can be enjoyed by itself, mixed with good tonic water or in a cocktail.
    40% Vol. 50cl

  • La Verveine Maceration of Verbena on grape marc spirit

    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 in the mouth. With the selected marcs already having a sweet taste, we don’t need to resort to this procedure – our Verveine is free of added sugar, making it unique. This we achieve by carbonic maceration of the white grapes, whilst the red ones are left to ferment in an airtight container.
    Our Verbena we obtain from organic producers in different spots nearby, between the sea and the mountains depending on the season. Right after the harvest it is freshly extracted in the alcohol.
    Verbena and marc are traditional products. We combine them to make a modern vision of the spirit.
    40% Vol. 50cl

Actualités

  • Stage de distillation Matthieu Frécon
    Les prochaines dates chez nous

    2 jours avec Mathieu Frécon ici à L’Atelier du Bouilleur : 7./8. Juillet 2018 et 20./21. Octobre 2018
    S’inscrire chez Matthieu à alcoollege-livre yahoo.fr

  • On attaque pour la 5e année !
    Des nouvelles suite à notre quatrième anniversaire

    Depuis le premier Avril L’Atelier du Bouilleur à quatre ans.
    Comme vous l’aviez tous peut-être capté, cela n’était pas gagné : des difficultés sur plusieurs niveaux nous ont menacés de fermeture en automne.
    Alors, en fête pour notre anniversaire et pour la survie !
    Nous avons du coup plusieurs annonces (...)

  • Nous @ Wein Salon Natürel
    17/18 Mars, Stadtgarten, Cologne, Allemagne

    Rencontrez-nous sur le salon du Vin Nature de Surk-ki Schrade.

  • Saison de Fine Faugères
    Nous serons disponibles !

    Nous sommes contents de pouvoir annoncer que nous serons disponibles pour la distillation de la Fine Faugères à partir du 10 janvier.