The Classics

For those who love the flavour of wild herbs.

  • Amaretto Extraction of apricot pits in wine spirit

    There’s a beautifull little apricot tree greeting you when you enter the distillery. When we’re eating his fruits, we keep the pits, dry them and macerate them in wine spirit. This is how the first AdB Amaretto is born. There’s only as much as our tree produces, so the batch is super small.

    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.

    You can drink it pure, use it in cocktails or make tiramisu and other pastries with it. Or you spray it on savoury dishes to give them a fresh and surprising finish.

  • Lavande Distillation of Aspic Lavender on Wine Spirit

    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 freshness is affirmed in the Middle Palate, a rapid follow up of licorice, blossom honey and pipe tobacco. It will leave you with a finish of chocolate candy and a subtle vodka feeling in your nose.
    Lavodka takes us out dancing or accompanies a Japanese meal.

    50cl | 40% Vol

  • Flouve Maceration of Buffalogras on Wine Spirit

    Traditionally, Buffalo Gras 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 lacto-fermented vegetables like cabbage, green tomato or salt gherkin.
    On the rocks or a salty brined olive it will loose its juvenile edge. Best mixed with cloudy apple juice for a great party drink.
    50cl | 40% vol.

  • Verveine Maceration of Lemon 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.
    50cl | 39%

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