Brandy

Bison Grass Botanical Vodka 40° - 70cl

Awen Nature Distillery

This vodka offers delicate aniseed and peppery notes, supported by the magnificent herbal harmony of freshly cut bison grass: vanilla, tonka bean, hay, and toasted almond. Bison grass vodka is a classic Polish recipe, but what exactly is this herb? Hierochloe odorata is a plant in the grass or poaceae family. Depending on the region, it is also called sweet grass, vanilla grass, or holy grass. It is a Nordic plant that is capable of growing as far as the Arctic Circle: it is also found in Canada, in the northern Rocky Mountains and in certain regions of Northern Europe. Medicinal, curative, aromatic, it plays an important role in shamanic rituals as a sacred plant with magical properties. Its name "bison grass" is specific to northern Poland and Belarus, where it grows in the territory of wild bison. Awen Nature has made this vodka according to the traditional Polish recipe revisited, from fresh bison grass grown organically in the distillery's botanical garden and pure spring water from the Black Mountains of the Armorican massif.

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The Awen Nature distillery is a factory of magic potions: beverages with a strong Celtic content, organic liqueurs with a strong touch of poetry. This Breton distillery, located in Ille-et-Vilaine and run by Julien Fanny, initially focused on absinthe, a liqueur that Julien helped rehabilitate. It's not "the liqueur that makes you crazy," he says: we were already crazy before. He strives—successfully—to reproduce the taste of yesteryear, that of the absinthes once given to children on a sugar cube as a dewormer. "You need a touch of madness to be a distiller today," says Julien. In addition to absinthe, Julien distills a wide range of spirits and liqueurs: gins, vodkas, botanical rums, Swedish elixir, concoctions inspired by role-playing games... All made from plants, respecting the environment, without preservatives or artificial flavors. An ode to plants that the korrigans must sip in secret, at night, on the moors.

Organic Cognac VSOP Pass’Ange, Alain Chadutaud

Alain Chadutaud

Aged for five to seven years in Limousin oak barrels, this cognac is made exclusively from the Ugni Blanc grape variety. Its amber color and roundness on the palate reflect its long aging process. The fine and elegant nose offers subtle notes of vanilla; caramel and dried fruits delicately assert themselves on the palate. Serve it neat or as an aperitif, with ice cubes.

Organic Corsican Citron Eau de vie, Brana

Brana Distillery

The citrons come from small organic plantations located in Corsica. Once picked, they are transported by refrigerated truck. Upon arrival at the distillery, they are hand-cut and macerated in the eau-de-vie. The precise choice of alcohol and the optimal maceration point are the secrets of the production. The citron eau-de-vie is then aged in stainless steel vats to preserve the fresh, dense, and concentrated flavor of the fruit, clearly felt on the palate. The finish is long and elegant. Drink at 5-6° as an aperitif or digestif, for example with a chocolate dessert.

Les Cristallines William Pear Brandy

Domaine Brana

The Brana house, in the Basque country, is a staple of fruit brandies. Throughout the great Southwest of France and beyond, as far away as Paris and beyond, its name is immediately recognized as a classic of quality brandy. Established in Saint-Jean-Pied-de-Port for over a century, the house was originally dedicated to the wine and spirits trade. In 1974, Étienne and Adrienne Brana founded the distillery and planted a William pear orchard: the famous "Poire Brana" would soon be born. Later, their children, Martine and Jean, took over the business and developed the precious family know-how. While Martine, at the distillery, continued to innovate with fruits, spices, and plants, her brother Jean took care of the vines planted in 1984, in AOP Irouléguy. In addition to the wines, these terraced vines on the hillside are the source of the marc that makes the house brandy. "A Brana pear, please!" Many of us have heard this phrase on the terraces of our cafés or in the best bars. For many, the name Brana has become synonymous with pear brandy. To make it, pears from the Brana orchard, picked at the peak of ripeness, are fermented in temperature-controlled stainless steel vats. The resulting pear wine is then kept away from air so as not to undergo any alteration before its distillation, carried out in red copper pot stills. This traditional slow process allows for strict control of the process to ensure the quality and finesse of the eau-de-vie. Similarly, aging is carried out in stainless steel vats to preserve the freshness of the fruit and to avoid any woody notes. Bottling takes place when the eau-de-vie reaches its optimal point of maturity. It is a nectar that is immediately recognizable on the nose by its crystalline finesse, its elegance, its aromatic power expressing the quintessence of the pear. One has the impression, from the attack, of biting into the fruit. The finish, smooth, fine and long, continues to send the pear signal with force. Perfect conclusion to a good meal. Consume well chilled, between 5 and 6 °C.

Cachaça “traditional” Magnifica de Faria

This exceptional still cachaça (40°), made from pure cane juice, will captivate you from the moment you open the bottle with its surprisingly sweet, aromatic, and floral aroma, and on the palate with its voluptuous notes of exotic fruits (banana, guava).
It is distilled from local sugarcane by João Luiz de Faria on his fazenda do Anil, near from Rio de Janeiro, since 1985. The cane fields and the factory are located in a natural park, with a pure water source within easy reach. The entire process, from field to bottle, takes place on site. The cane is pressed the same day it is harvested to preserve its freshness and original properties. Fermentation, in stainless steel vats, uses local natural yeasts and lasts eighteen hours. Distillation is done in a triple Alegria still, unique in Brazil, in limited production.
With this, you will make the most beautiful caipirinhas in the world (we recommend being light on the sugar to highlight the finesse of this cachaça). A big favorite of the Culinaries team.

Aquavit Helsingfors Fiskehamns The Helsinki Distilling Co.

Vintage Spirit Garage
The only Finnish aquavit on the market, this eau-de-vie (41.5% ABV) is intense, flavored with local aromatic seeds (caraway, fennel, dill) and fresh lemon peel. The botanicals are infused in Finnish rye spirit before distillation in a copper still. A portion is then matured in French oak barrels for a year, then blended with clear aquavit to smooth and refresh the taste. It is the perfect accompaniment to smoked salmon, seafood, shellfish, herring, caviar and all seafood. It is also an excellent digestif.

Bows Vodka Single HOP Aroc, Bows

BOWS Distillery
Notes of tropical fruits, cereals, and flowers (from Evil?) for a smooth, indulgent, rounded, and slightly spicy vodka. Slow distillation gives it its purity and freshness. Delicate notes of wheat emerge, ending with a long, herbaceous finish. Enjoy iced with caviar or, in a more Occitan style, with bottarga.

Pommeau "Premium"

Domaine de la Flaguerie
The Pommeau Premium from Domaine de la Flaguerie seduces with its brilliant mahogany color and aromatic elegance. Aged for two years, it offers a suave nose blending candied notes of gingerbread, prune, and cooked fruit. On the palate, its mellow roundness reveals complex and balanced flavors.
As an aperitif, with mature cheeses, or with dessert, this organic Pommeau stands out for its finesse and deliciousness. Best enjoyed between 8 and 10°C.

Organic Cognac VS Pass’Ange, Alain Chadutaud

Alain Chadutaud

This cognac has aged for three to five years in Limousin oak barrels. Specially designed for aperitifs and bar drinks (allow 2 cl for a cocktail), it can also be used in cooking or for flambéing desserts. It has a remarkable fruitiness with a hint of vanilla and a pleasant aromatic persistence.

Calvados Calvados "Exception 1984" ,

Domaine de la Flaguerie
The 1984 Calvados Exception is a rare vintage, aged for several decades in oak barrels. Made from carefully selected apples, it embodies the excellence of Norman expertise with unparalleled complexity. Its rich aromas of dried fruit, caramel, and elegant oak make it an exceptional spirit, ideal for pairing with desserts and mature cheeses.

VS-Fine Calvados, Domaine de la Flaguerie

Vintage Spirit Garage

The Domaine de La Flaguerie and the Ducy orchards are located between Caen and Bayeux, in the Bessin region. The Calvados produced there has an aromatic profile linked to this rolling plain region, more lively, more dynamic, and less well-known to the general public than the rounded, sweet style of the Pays d'Auge. Made from the estate's apples, this organic Calvados (40% alcohol) is a perfect example of the local style: the color is amber, with a nose reminiscent of tobacco, pepper, and cinnamon. On the palate, this spicy liveliness is confirmed before rounding out into vanilla apple. A complex Calvados, long in the mouth, full of elegance.

Organic Cognac XO Pass’Ange, Alain Chadutaud

Alain Chadutaud

Nineteen years old! This oak-aged cognac is fruity, straightforward, and supple, with remarkable breadth. It's the cognac for special moments and meditation, the perfect accompaniment to grand festive meals. Warm the glass and sip slowly. On the palate, dried and candied fruit, spices, honey, and pepper linger. Notes of cedar and pine forest linger long in the memory.

Tequila Calle 23 Blanco

Vintage Spirit Garage
This first masterpiece by Sophie Decobecq, a young French woman who has lived in Mexico for about fifteen years to make traditional tequila, is a limited production, bottled after double distillation in traditional stills.
Like mezcal, another Mexican spirit, tequila is a product made from the agave plant, a member of the asparagus family (did you know that?) with long, thick, succulent leaves lined with thorns. The plant is almost entirely edible: its flowers (which appear only once in the agave's life), its sap-rich leaves, its sweet flower stems, and its sap, called aguamiel because of its sweetness, are eaten. Sugar is also extracted from it. Since pre-Columbian times, the sap from the flower stem has been transformed into a sweet wine called pulque. Pulque, produced by fermenting aguamiel, is distilled from the heart of the plant, particularly from the blue agave (called agave tequilana), to make tequila. Mezcal, on the other hand, can be made from around fifteen varieties of agave.
Calle 23 begins with the careful selection of blue agave plants growing on the plateaus of the state of Jalisco, between Tepatitlan and Arandas. After harvesting, the leaves are cut to leave only the core, called a piña because of its resemblance to a large pineapple. The piñas are cooked in large stainless steel autoclaves for about fifteen hours, cooled, and pressed. The resulting aguamiel ferments naturally to become pulque, a step prior to a double distillation in a copper still, until the distillate reaches between 52 and 54 degrees of alcohol. Spring water is then added to bring it down to 40 degrees. Without undergoing any aging, Calle 23 Blanco is ready to bottle.
Crystalline and colorless, it is agave juice in its purest form. On the nose, it evokes agave fresh from the cooking process with its herbaceous notes. On the palate, it attacks with sweetness and mellowness, expressing the characteristic flavor of the plant, complemented on the finish by notes of white fruits (tart apple, pear), almond and fresh walnut. Soft and mellow, devoid of aggressiveness, more velvety than biting, it is a good initiation tequila for those who are still unfamiliar with this beverage. To be enjoyed alone and very cold, or in a cocktail (we no longer present the margarita, see our recipe below), it is incomparable.
How to make a margarita? SOS Culinaries! We will opt for the slush margarita, with crushed ice, because in the end everyone prefers that. You just need a good blender. We advise you to prepare it in large quantities to delight lots of friends. Here we go: for four people, 20 cl of Calle 23 Blanco tequila, 10 cl of Cointreau or Triple Sec, 20 cl of freshly squeezed lime juice, 80 cl of ice cubes, and lime slices for serving. Don't forget 3 tablespoons of fleur de sel for the rim of the glass; it's essential. Start by spreading the salt in a saucer. Rub the rim of the glasses with a lime slice, coat the rim of the glasses with salt, and set aside. In the blender, combine the tequila, Cointreau, lime juice, and ice. Pulsate everything mercilessly until you get a liquid snow of homogeneous texture. Pour into the glasses (without disturbing the salt), garnish with a lime slice, and serve immediately. You can also serve from a pitcher, but the glasses should be salted anyway.

Vodka

Distillerie du Viaduc

With this artisanal Vodka, Distillerie du Viaduc offers us a bold and botanical reinterpretation of what appears to be the most neutral spirit. Made from carefully selected wheat alcohol, this organic vodka derives its unique character from a maceration of coriander seeds, some of which are roasted in-house to reveal a rare aromatic complexity.

Once the seeds are macerated, the whole is distilled in an artisanal still, then rested for a month for the aromas to meld and the texture to naturally soften. No additives, no sugar: the purity of the process allows full expression of the botanicals and the quality of the base alcohol.

The nose opens with a lively and tangy note of fresh coriander, then evolves towards herbaceous and light, almost zesty citrus aromas. On the palate, the attack is fluid, fresh, with a beautiful roundness, then a spicy, warm yet elegant framework settles in, reminiscent of roasted coriander. The finish is long, comforting, carried by a vegetal freshness that balances the whole.

This singular vodka can be enjoyed neat and chilled, or in cocktails. It will bring a unique complexity to a Moscow Mule, a Bloody Mary, or even an Espresso Martini, which it will subtly enhance with a peppery and vegetal touch.

A French, organic, and committed vodka that successfully combines clarity, power, and aromatic expression.

Aquavit

Distillerie du Viaduc

With this Aquavit distilled in Paris, Distillerie du Viaduc pays homage to Scandinavian traditions while asserting a resolutely artisanal and local identity. Inspired by Nordic aquavits, this organic spirit is based on caraway, whose aromatic depth structures the whole. The botanicals used, caraway, dill, fenugreek, and orange peel, are all from organic French agriculture and undergo slow maceration before complete distillation in a traditional still.

Sugar-free, dye-free, and additive-free, this cuvée expresses remarkable purity. The nose is immediately warm, dominated by caraway, balanced by aniseed notes and zesty freshness. On the palate, the attack is round, almost gourmet, followed by a spicy, slightly smoky framework thanks to the fenugreek, and subtly softened by dill. The finish reveals a pleasant orange sweetness, long and refreshing, with a very elegant herbaceous return.

This new generation aquavit can be enjoyed neat or on ice, as a digestif, or as an aperitif, lengthened with a dry tonic or ginger beer. It also perfectly accompanies smoked fish, Nordic savory dishes, or plant-based cuisine with caramelized or earthy notes. At 42%, it remains accessible, fine, and well-balanced, reflecting the precise work of Distillerie du Viaduc.

A beautiful tribute to Northern Europe, with a French terroir accent.

Green Absinthe

Distillerie Awen Nature

The result of meticulous expertise deeply rooted in plants, Distillerie Awen Nature's Green Absinthe, based in Brittany, is a rare and vibrant spirit, at the crossroads of ancestral traditions and contemporary herbalism. Crafted from a rigorous selection of organic plants, including absinthe of course, but also hemp, mint, lemongrass, and hyssop, this cuvée proudly displays its 60% ABV, while maintaining astonishing finesse.

Here, there are no artificial colors or additives: the magnificent green hue comes exclusively from post-distillation plant maceration, according to methods respectful of tradition. The plants are distilled separately, then precisely blended to create a rich and balanced aromatic profile.

On the nose, it's an explosion of herbaceous and floral notes: you'll find the freshness of mint, the light citrus, and the depth of hyssop mingled with resinous touches of hemp. On the palate, the attack is bold yet silky, carried by a beautiful, elegant bitterness, without heaviness or excess. The finish is long, fresh, almost medicinal, with a natural tension that makes it an absinthe for tasting, but also an exceptional cocktail base.

Certified organic (Eurofeuille + AB), this absinthe respects both the plant and the palate. A committed, artisanal, local distillation that restores absinthe to its former glory while exploring new botanical avenues thanks to hemp.

Brandy,

Distillerie du Viaduc


Distillerie du Viaduc, a leading artisan of exceptional eaux-de-vie in the Île-de-France region, unveils its Brandy, a distinguished and elegant spirit made from the rare Avgoustatis grape variety. This brandy, carefully crafted using a double distillation process, reveals a complex and seductive aromatic palette, combining depth and finesse.

Preparation of a refined brandy
This brandy is precisely distilled to preserve the aromatic richness of the Avgoustatis grape variety, an unusual Greek variety renowned for its concentrated aromas. Aged in barrels, it develops a balanced structure and complexity worthy of the finest spirits. Its deep golden color testifies to its careful aging, while its 43% alcohol content ensures a beautiful intensity on the palate.

A powerful nose and a velvety palate
From the first nose, this brandy reveals captivating notes of candied cherry and prune, complemented by a subtle touch of woody vanilla brought by the time spent in barrels. On the palate, it reveals itself to be full-bodied and structured, with a sweet and fruity attack, followed by a harmonious rise in power. The finish is long and persistent, marked by slightly spicy aromas and a beautiful warm sensation.

How to enjoy it?
Ideal as a digestif, this brandy can be savored neat to appreciate all its aromatic complexity. It also lends itself to sophisticated cocktails, bringing depth and elegance to classic creations such as a Brandy Sour or a revisited Old Fashioned.

Disco (Eau de vie)

Distillerie du Viaduc


Distillerie du Viaduc, a young artisan house from the Paris region, offers us a bold and festive interpretation of wine brandy with Disco. Made from the Muscat Petit Grain grape variety, this unique cuvée reinvents the traditional Peruvian Pisco with a decidedly funky and floral approach.

A vibrant and aromatic eau-de-vie
Produced from Muscat Petit Grain grapes from the island of Samos, vinified by the talented Patrick Bouju, this eau-de-vie benefits from a careful double distillation. Without aging, it expresses all the purity of the fruit and retains a great aromatic intensity. Its profile is at once rich, floral and elegant, with a beautiful roundness in the mouth and a lingering finish.

A captivating nose and a smooth palate
From the first nose, Disco reveals an expressive bouquet with notes of white flowers, white-fleshed fruits and delicate honey. On the palate, it combines finesse and intensity, with a gentle attack, followed by a rise in power marked by a beautiful controlled warmth. The finish, long and aromatic, leaves a delicately sweet and floral imprint.

How to enjoy Disco?
With its 40° alcohol content, this eau-de-vie is ideal as a digestif, served neat to appreciate all its complexity. It is also perfectly suited to mixology, where its floral and fruity aromas will enhance refined cocktails such as a revisited Pisco Sour or an aromatic white Martini.

Calvados "Premium 20 Years"

Domaine de la Flaguerie
Calvados Premium 20 Years is an amber treasure, aged for two decades in oak barrels. It reveals powerful aromas of caramelized fruit, baked apple, and smoked wood, with a long finish. Best reserved for after-dinner drinks, this exceptional spirit is best enjoyed gently warmed in the glass to savor all its aromatic nuances.

Calvados "Premium 6 Years"

Domaine de la Flaguerie
The Calvados Premium 6 Years seduces with its golden color and fruity aromas of fresh apples. Aged in barrels for six years, it reveals floral and minty notes on the nose. On the palate, its straightforward attack gives way to a beautiful tonicity and a spicy finish.
Versatile, this Calvados can be enjoyed neat, over ice, or in cocktails, and embodies traditional Norman expertise.