Spirits offer an extraordinary palette: distilled from wine, cider, grains or fruits, they can also take the form of liqueurs with notes of alpine herbs, citrus, stone fruits or flowers. Each bottle thus becomes a witness to a terroir and an ancestral know-how.
The art of production: rigour and patience
All spirits share a common process: fermentation or maceration of a naturally sweet raw material, followed by distillation which concentrates alcohol and aromas. Some then age in barrels, developing woody, vanilla or spicy notes, while white fruit spirits preserve their crystalline purity and liveliness.
A remarkable aromatic richness
The taste profiles offer fascinating diversity: stone fruit and almond for kirsch, yellow fruits and pastry notes for mirabelle, fresh pear and white flowers for Williams pear. Some spirits reveal aromas of dried fruits, rancio, spices and wood, while others unveil notes of cereals, malt and smoke. So many nuances that compose an exceptional aromatic palette.
Tasting tips and pairings
To fully appreciate these spirits, favour small tulip glasses which concentrate the aromas, served slightly chilled for pure tasting. White spirits, being more neutral, excel in cocktails where they bring structure and character.
In terms of pairings, fruit spirits enhance desserts, sorbets, chocolate and flambéed pastries. Some also harmonize with mature cheeses, foie gras or a cigar.
