hese pears are generally grown in the Rhone Valley and more specifically in the valleys of the Drome and Isere. It is from the latter that we source our fully ripe fruit.
This is the public’s favourite brandy according to consumer figures and sales are double those for Kirsch. People seem blown away by the sophisticated aromas that reflect the musky and opulent flavour of the fruit. Approximately 28 kilos of fruit are required to produce one litre of pure alcohol, or around 2 litres (45° vol).
Williams Pear liqueur can be left to age for several years to acquire the fullness that heightens its delightful flavours all the more.
Williams Pear brandy
Mirabelle
Mirabelle plums are plentiful in the eastern regions of France but the ones from Lorraine have a reputation that tops the lot. This fruit has been grown for a very long time in our regions and was originally brought to France in times gone by from the Orient by crusaders.
Ripe fruit is harvested and then fermented in vats for that distinctively smooth fragrance obtained after distillation. This is a brandy par excellence. It remains true to the aroma of the fruit more than any other liqueur.
Ripe fruit is harvested and then fermented in vats for that distinctively smooth fragrance obtained after distillation. This is a brandy par excellence. It remains true to the aroma of the fruit more than any other liqueur.
Raspberry
We must distinguish between two types of raspberries: farmed raspberries and wild raspberries. The latter are far more aromatic and come from the countries in the East where there still are expansive forests packed with these pretty, aromatic berries. This fruit with its relatively low sugar content requires an intervening distillation process after the fruit has been macerated in neutral brandy. After 3 or 4 weeks this brandy is distilled. Approximately 4 kilos of fruit are required to produce 1 litre of alcohol at 45% vol.
This brandy is best consumed young. It is also used by confectioners, chocolate makers and pastry chefs.
This brandy is best consumed young. It is also used by confectioners, chocolate makers and pastry chefs.
Kirsch
This is without doubt the fruit par excellence first used for distilling purposes, starting by macerating the cherries in wine brandy. It was only later that someone had the idea of distilling fermented cherries to get an excellent brandy that sadly finds itself frequently reduced to an alcohol for use in pastry making activities.
It needs to regain its rightful place at the dinner table as an after dinner liqueur, or as an ingredient in long drinks and cocktails.
It needs to regain its rightful place at the dinner table as an after dinner liqueur, or as an ingredient in long drinks and cocktails.
Quetsch plum brandy
Quetsch plums originated in the East, in Damascus to be more precise. They were imported a long time ago for cultivation in Alsace. This fruit comes from the prune family, is purplish in colour, oblong in shape with an elongated stone and sweet, yellow flesh.
Distillation produces a brandy that looks run-of-the-mill but has cheery, rustic aromas that naturally nod to the fragrance of the fruit.
Distillation produces a brandy that looks run-of-the-mill but has cheery, rustic aromas that naturally nod to the fragrance of the fruit.
Marc d'Alsace de Gewurztraminer (AOC)
Marc de Gewurztraminer is one of the most popular eaux-de-vie from Alsace and the only one to have this appellation status.
This eau-de-vie provides a very diverse range of taste sensations. The rustic character of the marc (grape pomice) asserts the unique aromas of Gewurztraminer.
Since pressing our marcs after egrappage (destemming), the mouthfeel of this product has improved considerably as that slightly rough and acrid element that existed previously when marcs were pressed along with stalks has quite simply disappeared. This is the eau-de-vie from Alsace par excellence and it is widely appreciated by many connoisseurs.
This eau-de-vie provides a very diverse range of taste sensations. The rustic character of the marc (grape pomice) asserts the unique aromas of Gewurztraminer.
Since pressing our marcs after egrappage (destemming), the mouthfeel of this product has improved considerably as that slightly rough and acrid element that existed previously when marcs were pressed along with stalks has quite simply disappeared. This is the eau-de-vie from Alsace par excellence and it is widely appreciated by many connoisseurs.
Old Plum brandy
Old Plum brandy is the result of a meticulous selection of several prune varieties. Its amber colour appeals initially to the eye and then that delicious softness rolls around the mouth and titillates the taste buds with its delicate aroma. This is why it is an after-dinner favourite enjoyed by both men and women.
Rowanberry brandy
ROWANBERRY (Sorbus aucuparia or domestica)
Rowanberry brandy and Corme are made from the fruit of two different shrubs: the first is extracted from bunches of fat, round berries from sorbus aucuparia. The second is extracted from the more pear-shaped fruit of the species sorbus domestica. The latter tend to remain greener for longer. To prevent consumers from getting confused the brandy produced from these two fruits continues to be very similar from an organoleptic and gastronomic perspective. The brandy’s originality and rarity justifies an often quite hefty price tag.
Quince
Quince
Quince, the fruit from quince trees, is related to the pear and has been grown in Europe since Antiquity. Pear-shaped, golden yellow in colour and covered in a fine down, quinces have acidic and astringent tasting flesh with a gritty consistency. They have a low sugar content. They are not edible raw but delicious as a jelly or jam because of their wonderfully intense, fruity aroma. Fruits for distillation are harvested in October or November when they are very ripe. Mashed before being fermented and providing an average yield during distillation, this subtle but quite sophisticated brandy is totally worthy of the interest it inspires in gastronomes.
Alisier (Service berry)
Service berry (Sorbus)
The service tree, a small tree that is very common in the Vosges, produces orangey-red fruit the size of large peas. The fruit – called service berries – contain a floury pulp that is edible when over-ripe. Service berry brandy is probably one of the finest and most elegant fruit brandies with a delicious almond taste that goes perfectly with pistachio ice-cream and black chocolate.
A mouth-watering treat for the taste buds!
Rosehip brandy
Rosehip (Cynorrhodon)
The fruit of the wild rose briar - commonly known as rosehips –grows on thorny bushes that sprout along pathways. This fruit with its high vitamin C content becomes ripe at the end of summer when the berries are red and full of seeds and displaying those well-known prickly bristles. The fruit of the wild rose bush also makes wonderful jam and diuretic tea. Rosehips require maceration prior to distillation as they have low natural sugar content. The brandy made in this manner provides original and sophisticated flavours to savour.
A must-try!
Holly
Holly berries (Iles aquifolium)
Produced by a shrub with shiny, spiky leaves, holly berries are very rare therefore more pricey than other berries. The yield is one of the lowest (requiring painstaking harvesting for the hundred or so kilos of berries necessary for just a few litres of brandy). Hollies are plentiful in the Vosges mountain range where our harvested fruit comes from. We should mention that only the female shrubs produce these little berries that become red as they reach maturity in the winter harvesting period, after which they are macerated and distilled. Holly brandy is a marriage made in heaven when paired with smoked salmon or lemon sorbet.
Gentian
GENTIAN (Gentiana)
Gentiana is a genus of yellow flowering plants from alpine habitats, the root of which is macerated and distilled to produce this brandy. After having been left to macerate in vats for 8 weeks, the prewashed and ground roots are ready for distillation. The brandy that is subsequently made is probably best known as an after-dinner liqueur. In truth there is nothing better than a good measure of gentian brandy after a particularly filling meal or to relieve a bout of indigestion. The bitter taste is enveloped by surprising aromas of heather and fern that evoke mountain peaks. Note though that the Gentiana plant is a protected species and it is forbidden to pick it without special permission to do so.
Elderberry
ELDERBERRY (Sambucus)
Elderberry brandy hasn’t always had a good reputation. The origin of the word hooch comes from Bourgogne where it is known as hieble or yeble (another name for elderberry). No disrespect to this brandy however. Since then it has benefitted from advances in distillation techniques and as a result has improved in leaps and bounds. There are two types of elderberry, black and red. Black elderberries grow close to buildings, fringing pathways. Red elderberries however grow in the mountains at the same altitude as pine trees. This somewhat bitter tasting brandy produced by macerating red or black elderberries is quite average in nature but is offered to gastronomes in search of something different.
Bilberry
Bilberry (Vaccinium Myrtillus)
Known in different regions as brimbelle, lucet, embrune and raisin des bois, vitamin C rich bilberries are part of the cranberry family. Bilberries, the fruit of a creeping shrub, are harvested at the end of the summer. They are used to make tasty tarts, jam, cordials and, of course, brandies…
Its astringent, diuretic and antiseptic properties give it an application as a treatment for diarrhoea and gastrointestinal disorders.
Sloe
Plums (Prunus)
Sloe plums are in the same family as quetsch, mirabelle and Reine-Claude fruit. Depending on the variety, plums are either round or oval. They are not a match for quetsch and mirabelle plums when it comes to softness and flavour. Sloe plums taste quite bitter but the brandy produced by this fruit is surprisingly subtle and elegant. More often than not plum brandy is sold under the name Old Plum brandy. It is aged in oak which gives the liqueur a slightly amber tinge.
Wine lees
Wine lees
Not very well known, wine lees are the dregs left by wine at the bottom of the vat. Distilled since the 16th and 17th centuries, this brandy was once regarded as the best. However since last century its status has slipped due to the fetid smell of dregs upon recovery. Since then though, wine-processing methods have made huge strides and the residue of pressed fruit stripped of any impurities/spoilage is now considered ‘noble’ waste. Consequently, the brandy made from this is nothing like the liqueurs from the olden days. Nowadays this brandy can hold its head up high as it is very light and aromatic in nature.
This brandy was also used by our grandmothers for healing ailments. It was reputed to ease rheumatic pain when rubbed into the skin.
Blackberry
Blackberry
Blackberries are the edible fruit produced by the thorny blackberry bush, a creeping plant from the Rosaceae (rose) family. The fleshy, round or oblong berries consist of many small round red berries that turn almost black when ripe. Blackberries add a slightly sharp and astringent flavour to brandy.
Strawberry
Strawberry
Strawberries are the fruit of strawberry plants belonging to the Rosaceae (rose) family. This aggregate-accessory fruit is formed from a single flower and farmed throughout Europe, indeed the world. High quality fruit can be harvested during the strawberry season (mid May to end June). Wild strawberries can be found in many corners of the world. Woodland strawberries (Fragaria vesca) are the most widespread in France and Europe. But they can also be found in America, on many islands…. We know that they were consumed in Neolithic times and that Romans grew strawberries in their gardens.
The delicate aroma produces a light brandy perfect for the most perceptive of connoisseurs.
Strawberries are the fruit of strawberry plants belonging to the Rosaceae (rose) family. This aggregate-accessory fruit is formed from a single flower and farmed throughout Europe, indeed the world. High quality fruit can be harvested during the strawberry season (mid May to end June). Wild strawberries can be found in many corners of the world. Woodland strawberries (Fragaria vesca) are the most widespread in France and Europe. But they can also be found in America, on many islands…. We know that they were consumed in Neolithic times and that Romans grew strawberries in their gardens.
The delicate aroma produces a light brandy perfect for the most perceptive of connoisseurs.
Peach
Peach
Peaches are the fruit of the peach tree. Peaches are fleshy, juicy and sweet with yellow, white or reddish flesh and velvety skin. This fruit has a subtle and original aroma that produces a rare and sophisticated spirit.
Peaches are the fruit of the peach tree. Peaches are fleshy, juicy and sweet with yellow, white or reddish flesh and velvety skin. This fruit has a subtle and original aroma that produces a rare and sophisticated spirit.
Celery
Celery
An exclusive since 1983 that goes very well with smoked fish and Norwegian dishes and is an excellent substitute for Vodka. It can also be enjoyed as a cocktail with tomato juice and tonic. This brandy is made from celery root that is finely grated and macerated in neutral alcohol to infuse the subtle yet intense aroma of celery. Original and innovative, this brandy finds its place at celebratory meals as it enhances subtle dishes like smoked or marinated salmon and Norwegian specialities.
Discover our celery recipes.
It can also enhance meat dishes, especially game. Added to sorbet this brandy can be a most enjoyable palate cleanser.
An exclusive since 1983 that goes very well with smoked fish and Norwegian dishes and is an excellent substitute for Vodka. It can also be enjoyed as a cocktail with tomato juice and tonic. This brandy is made from celery root that is finely grated and macerated in neutral alcohol to infuse the subtle yet intense aroma of celery. Original and innovative, this brandy finds its place at celebratory meals as it enhances subtle dishes like smoked or marinated salmon and Norwegian specialities.
Discover our celery recipes.
It can also enhance meat dishes, especially game. Added to sorbet this brandy can be a most enjoyable palate cleanser.
Bierschnaps
BIERSCHNAPS
This is a brandy made by distilling a biere de garde (keeping beer) and its own deposits. Different citrus fruits and spices are added to give it its typically spicy taste that is particularly appreciated by beer enthusiasts.