The Still

It allows the fruits, bays, and the plants to entrust their flavours to alcohol.
This one is still useful for all our distillations. It is regularly “charged” with plants (vervain, mint, fennel, coriandre) or with alcohol and orange barks (generally of Armagnac).

After several weeks of maceration, the still is put to heat. Coal makes it possible to hold an ideal temperature during the 4 to 6 a.m. that a distillation lasts.

The distillate thus obtained is very scented. To preserve only the best, we cut “the head and the tail” i.e., the beginning and the end of distillation.