We offer you thirteen liqueurs, for each of which we use the noblest products: Armagnac, Cognac and sugar syrup cooked over a wood fire. The bark, berries and plants that make them are steeped for several weeks. Distillation is carried out using carbon. The Master of Wine then consults his ancient book of preparations, which holds the secret that gives our specialities their distinctive flavour.
The liqueur is then laid down in tuns made from Limousin oak. Our most valuable ally then comes into play: time. Time alone is capable of perfecting the alchemy. Six months, a year or five years of rest are needed to obtain a rounded liqueur. The interplay between the wood, noble alcohol and time blend the flavours in a subtle balance.