Spirits - 313 references for sale online - Page 24

Producer Distillery and Domains of Provence

GOLD MEDAL PARIS 2008 at the general agricultural competition.

Pastis Henri Bardouin differs from other pastis in its finesse and the richness of its aromas. It is thinner, more aromatic and more elegant. The Pastis Henri Bardouin preserves the palate and allows to fully appreciate dishes and wines tasted thereafter. - Henri Bardouin, is the first to have thought to concoct a more complex pastis. - The aromatic richness of Pastis Henri Bardouin comes from more than 65 plants and spices that give it a unique character. - The Pastis Henri Bardouin is not only rich in taste but also very balanced: one aroma will not prevail over the other. It stimulates the palate without ever anesthetizing it. - Original and tasty, the Pastis Henri Bardouin is the only pastis that allows you to sit down! Advice: The Pastis Henri Bardouin is ideal to accompany a fish-based meal, various vegetable preparations (anchoïade aioli, ...), spicy food, .... Pastis Henri Bardouin is a refreshing aperitif made from alcohol, sugar, star anise essence, plant alcoholic and spices and sagebrush infusion. Harvesting plants: Some plants, such as thyme, rosemary, savory or sage are harvested in the same soil of Forcalquier. The place and the exact date of the harvest vary each year. Some, however, always come from the same place, such as Forcalquier lemongrass verbena. Others, including spices of course, come from more distant countries, such as China for star anise or Syria for liquorice. Maceration: From harvested and dried plants, we extract the aromatic principles by letting them macerate in a hydro alcoholic mixture (water + alcohol). The temperature, the time, the degree of alcohol and the quantity of plants make it possible to obtain the desired taste. The finished infusion is withdrawn. In our press, we separate the liquid part (infusion) of the plant part. Distillation: After maceration, the plants still contain many aromas and essences. It is by distilling them in our old still that we will extract them. The blend: It is by mixing infusions and distillates of plants and spices that we obtain the Pastis Henri Bardouin. So that the qualities of the product remain constant, analyzes and tastings by specialists are essential, they are carried out at all stages of manufacture. The final blend must be perfectly executed and give birth to this symphony of aromas and fragrances that characterizes the "Grand Cru du Pastis". Final control: The last controls then take place: final filtration to make the product shiny and stable (free of all particles), followed by the final tasting. It is the "master liquorist" who directs this final phase. Bottling can now take place. Its color: the color of Henri Bardouin pastis is yellow brown, iridescent with green reflections due to the presence of plants and especially sagebrush. There is no dye. The product is clear and brilliant. Its nose: the first aniseed note then gives way to aromas of plants and more exotic spices, such as cardamom, maniguette, Tonka bean .... His mouth: A frank attack of plants and a more structured evolution due to the presence of mugwort (Artemisia vulgaris) and more complex due to the presence of spices, to finish with a good aromatic persistence. Its complexity and finesse make pastis Henri Bardouin a true pastis tasting. The balance between the 65 plants and spices that compose it is perfect. Its intensity is powerful and its elegant aromatic profile. Pastis Henri Bardouin leaves his taster on a complex and spicy aromatic finish. Preservation: There is no expiry date. The pastis becomes slightly browner after opening, without altering its aromatic characteristics. Avoid storing it at a temperature above 25 ° C and below 10 ° C (do not refrigerate) because of the chaffing of anethole.

Pastis Lomé Distillerie des Deux Eaux 45° 70 cl

Entirely made in Normandy, the production process is 100% artisanal 
15 selected ingredients, including Tonka Beans, Cocoa and Madagascar pepper etc....
If you are a pastis lover, take the time to experience this Norman beverage.
A balanced and fresh pastis with notes of licorice, mint, clove spices etc....

Producer Distillery Pierre Guy at PONTARLIER

PONTARLIER ANIS comes from the distillation of alcohol, very pure water and noble green anise. Distilled green anise coloring obtained exclusively by plants.

Ingredients: Alcohol, vegetable substances.

Producer Distillery and Domains of Provence

The green walnuts of Dauphiné, picked with Saint John, nutmeg and cinnamon, give this appetizer its spicy and fleeing aromas. - Nuts of St. John, it's an explosion of flavors! - The nutty taste is enhanced by more spicy notes of cinnamon, nutmeg and cloves. - Nuts of St. John can also accompany the melon as a starter, or substitute Porto or Banyuls for your chocolate or nut-based desserts. It is an aperitif based on Luberon red wine, alcohol, infusion of crushed green walnuts and dried walnut husks (origin: Dauphine, Mayette and Franquette varieties), spices (cinnamon, cloves, peppers) , nutmeg), sugar and distillates. Walnut: (Juglans Rregia) In the Provencal tradition, walnut is a tree very popular for its different uses. Its fruits, oil and wood are sought after and it provides several remedies to medicine. Among others, the expressed juice of this green bark is excellent for calming the inflammation of the throat and is very effective in calming the hysterical vapors. The infusion of green walnuts is obtained by maceration of fresh walnuts (with nuts) picked according to the Saint John tradition (hence the name of this appetizer). The nuts are crushed in an old hand-crusher then macerated in a mixture of wine and alcohol during 6 to 12 months, in order to extract all the aromatic fraction of the fruits. A maceration of dry walnut husks is also carried out. A maceration of spices (cinnamon, cloves, peppers, nutmeg) is carried out fifteen days before the elaboration of the finished product. When these macerations come to an end, we draw the infusions: infusion of green nuts, infusion of walnut, infusion of aromatics to add to our appetizer. The fruits or spices, still penetrated with alcohol and aromas are distilled in our still to extract the spirit. Infusions, spirits and aroma are mixed with wine, sugar and alcohol to elaborate The Nut of St. John. It will then wait 5 6 months to enjoy our appetizer. The Appetizer Walnuts St Jean is drunk naturally, fresh, without ice. Accompanying ideas The Nut of St Jean goes very well with melon, fermented cheeses such as Roquefort, Bleus, Stilton, Fourme d'Ambert. St John's Nut is also a good accompaniment to all nut desserts. The dress: The color of the Nut of Saint John at the time of its manufacture is rather red garnet of that of the wine which composes it. In the course of time, her dress is adorned with a tinted almost brown hue. The bouquet: On the nose, the dominant aroma is that typified by the nut supplemented by a more spicy note of gingerbreads, dried fruits. The palate: On the palate, the aromas of this aperitif are marked by walnut and nut husk subtly flattered by a spicy note of cinnamon, nutmeg and cloves. The Nut of St. John is well balanced between acidity and sweetness with a good volume in the mouth. The astringency of the nut gives this aperitif a good length in the mouth. Its tannins are fine and a bit dry in the finish. Preservation: Before opening, as a wine: ideally protected from light in a dry, stable temperature between 10 ° and 20 ° C.

Producer Distillery and Domains of Provence

RinQuinQuin is the aperitif of Provence par excellence! A surprising mixture of peaches from the Durance Valley, peach leaves picked in the autumn, cane sugar and Lubéron white wine, the RinQuinQuin will seduce lovers of flavored aperitifs and flavors of the sun. RinQuinQuin is drunk as an aperitif or as a pleasant fruity drink with desserts, including fresh fruit cups - Extended from 5 / 6ème of Tonic, it turns into a lighter and refreshing drink of the summer afternoon . Our advice: The RinQuinQuin as an aperitif is drunk naturally, fresh, possibly with ice cubes. RinQuinQuin is an 15 ° appetizer based on Lubéron white wine, peaches from the Durance valley, peach leaves picked in the fall, cane sugar and alcohol. The fruits are picked at maturity. We select several varieties of peaches including the following three: The Cardinale peach with red-orange skin and yellow-pale and juicy flesh; Coronet peach, white, sweet, juicy and aromatic; Junegold peach with orange-yellow skin and light yellow, aromatic flesh. The peach leaves are picked up at the end of October just when they are adorned with their beautiful golden color but before being washed away by a Mistral shot. The fruits and leaves are macerated separately in alcohol and wine mixtures to extract all the aromatic power. It takes between 6 and 12 months of "close" contact to obtain in the resulting infusions all the aromatic subtlety of fruits and leaves. After assembling the various components, the Rinquinquin is "aged" in vats for 6 weeks to give it time to round and harmonize. It is then filtered, controlled, tasted and bottled. Color: The color of Rinquinquin is yellow with golden highlights. Her dress is limpid and shiny. Bouquet: Its nose is intense on the peach flesh with a citrus note, citrus. Its freshness, coming from the peach leaves, is provided by a mentholated note that is close to that of liquorice. Palate: In the mouth, its peach aromas give it a sweetness and a very powerful fruity. The palate is intense, pleasant, greedy on peach and english candy. Rinquinquin is a light, fresh and round aperitif. Preservation: Before opening, as a wine: ideally protected from light in a dry, stable temperature between 10 ° and 20 ° C. After opening: it can be kept cool for a few months.

Producer Distillery and Domains of Provence

Orange Colombo is an appetizer based on Luberon rosé wine, sweet and bitter orange infusions, cinchona infusion, spirit of curacao, natural aroma of orange, cane sugar and alcohol. - Orange Colombo is a very refreshing aperitif - It will accompany your desserts, especially chocolate, as well as your cuts of citrus fruits and fresh fruits Our advice: This aperitif will satisfy both lovers of bitters and spicy tastes. Orange Colombo is an 15 ° appetizer based on Luberon rosé wine, sweet and bitter orange infusions, cinchona infusion, spirit of curacao, natural orange flavor, cane sugar and alcohol - The infusions of oranges are made from orange peels, "green ribbons", type Côte d'Azur, and soft orange peel macerated in a mixture of water + alcohol. After assembly of the various components, Orange Colombo is "aged" in vats during 6 weeks to give it time to round off. It is then filtered, checked and tasted and bottled. The dress: The color of Colombo Orange depends a lot on that of the rosé wine that composes it. Her dress can go from orangey pink to a light hint of raspberry. Bouquet: On the nose, the first notes are rather on orange peel, with a more fruity note of mandarin. We also find the spicy aromas of mulled wine. The palate: The flavors in the mouth are shared between the fruitiness of the orange and a more vegetal note of zest. The perfect balance between sweetness and acidity makes Orange Colombo a very refreshing aperitif. Its length on the palate on the orange peel is reinforced by the bitterness that raises the final note. Storage Before opening, as a wine: ideally protected from light in a dry, stable temperature between 10 ° and 20 ° C. After opening: it can be kept cool for a few months.

Producer EDMOND BRIOTTET

25 ° 70CL Banana Cream

Made from a base of banana juice, our 25% Banana Cream reveals all the powerful aromas of this island fruit.

To enjoy fresh or cocktail.

Ingredients: sugar, alcohol, water, banana flavor.

Producer Joseph CARTRON

The last red fruit of the summer, wild blackberries know how to wait and are harvested at full maturity which guarantees the authenticity of this fruit cream's taste. Joseph Cartron strives to use only wild blackberries that, unlike the tasteless varieties of culture, are the only ones to hold a real taste. The selected fruits give the Mûre des Roncières Joseph Cartron Crème this acidulous sweetness so particular to the wild blackberries gathered along the roads of our childhood. In the eye: a deep ruby ​​color with a slightly bluish young disc. Dense leg. Nose: fresh and with a nice aromatic power. Beautiful perception of the fruit without any evolution. Beautiful notes of sweetness. In the mouth: the attack is pure and syrupy. The texture is balanced. Aromatic power and beautiful persistence, the fruit is very dense. The retro-olfaction confirms the nose. Spicy finish with hints of sweet spices. Delicious alone on ice. Indispensable to the composition of many cocktails. Royal Blackberry: 1 / 5 Cream of Blackberry Roncières Joseph Cartron + 4 / 5 Crémant de Bourgogne. Ideal to enhance cuisine and desserts.

Ingredients: blackberry infusion, sugar, alcohol.

Producer Joseph CARTRON

The nobility of this cream is needed and Burgundy raspberries bring him this "plus" sought. The artisanal process of Joseph CARTRON allows a perfect elaboration. Its delicate fragrance is delicately on the palate and the fruit note is delightfully rediscovered.

Depth of color, finesse, roundness and length in the mouth make Joseph Cartron Burgundy Raspberry Cream a unique product. Our fruit producers, settled on the territory of the High Côtes de Bourgogne within 20 km of Nuits-Saint-Georges, are the same for several generations. The excellence of this recipe requires the delicate assembly of the Lloyd George and Rose de Plombières varieties. The mixture of these fragile berries guarantees the gustatory authenticity of this fruit cream. Tasting Note A l'oeil: cherry ruby ​​color. Good fluidity with a strong capillarity effect. On the nose: very exhilarating on a high purity of fresh fruit. The nose has a great finesse and a nice aromatic freshness. Feeling of crunching the fruit wall. In the mouth: the mouth is sweet and concentrated. The texture is round. Sensation of concentrated fruit, finesse and length in the mouth. Good persistence between 10 and 15 caudalies. The finish is very elegant. No sensation of sweetness at the end of the mouth, the fruit wins. Delicious alone on ice. Indispensable to the composition of many cocktails. In Royal Raspberry: 1 / 5 of Burgundy Raspberry Cream Joseph Cartron + 4 / 5 of Crémant de Bourgogne.

Ingredients maceration of raspberries in alcohol, sugar.

GRIOTTINES 15 ° 1 liter jar

Producer Distillerie PEUREUX

Praised worldwide, Griottines® are savory wild cherries pitted and prepared in a liqueur whose unique recipe is jealously guarded.

To enjoy as an aperitif or at the end of a meal, in your salty or sweet preparations, or in a cocktail.

Producer Château de Monluc

The Armagnac liqueur Pousse Rapière whose old recipe is a well-kept secret combines with the Vin Sauvage (see Monluc), traditional method, to give the Cocktail Pousse Rapière. This Liqueur combines the sweet and round flavor of Orange with the sweet vigor of Armagnac. It owes its name to the rapier, long light sword, brought back from the wars of Italy by Monluc and his Gascon captains. The liqueur Pousse Rapière and the Vin Sauvage have the same origin: the dry white wine of our Gascon hills serves to elaborate traditional methods as well as Armagnac, then transformed into liqueur.