Last Chance

Patte Blanche Rendez vous XO

L'Explorateur du Gout
Rendez-vous XO is an aged, organic, and artisanal cognac from the Patte Blanche brand. Classified VSOP and AOC Cognac, it is distilled and aged at the Sabourin distillery in Arthenac (Charente-Maritime), founded by the grandfather of one of the two founders of Patte Blanche. The brand's goal is to create new-generation cognacs that are light, environmentally friendly, and equally suited to solo drinking and mixology. The XO (Extra Old) designation means that it has been aged for at least ten years.

Production
Made entirely from organic Ugni Blanc grapes, Rendez-vous XO is distilled and aged at Sabourin. The double distillation is carried out on lees in a Charentais still. Aging in lightly toasted oak barrels (20-25 minutes at 110°C) allows the delicate aromas of the spirit to be extracted.

Tasting
Rendez-vous XO is a woody and evolved cognac with a pronounced amber color. On the palate, after an olfactory attack of cedar wood, it leads towards candied citrus, dried orange peel and dried fruits (walnut, hazelnut) as well as spices (nutmeg, clove, cassia) and sandalwood. To be drunk neat (over ice or not) or in cocktails, and to flambé fine fish.

L’Explorateur du goût: to find out more
This spirit was selected by L’Explorateur du goût, a project by François Sommer seeking out the best spirits from around the world. Its conditions: ecological concern (Bcorp label for compliance with social and environmental standards; organic certification for most of the references, etc.), attention to people and the terroir (solid and lasting relationships with producers), quality of products and taste, originality. In the catalog: French spirits (cognac, calvados, etc.) and exotic spirits (whisky, rum, mezcal, etc.), not forgetting liqueurs and tonics. Something to delight any bartender, amateur mixologist, or simply demanding consumer.

Patte Blanche Vis-à-vis VSOP

L'Explorateur du Goût
Classified as VSOP and AOC Cognac, Vis-à-vis is a Laissez-faire cognac, an organic and artisanal cognac from the Patte Blanche brand. The VSOP (Very Superior Old Pale) designation signifies that it has been aged for at least four years. It comes from the Sabourin distillery in Arthenac (Charente-Maritime), founded by the grandfather of one of the two creators of Patte Blanche. The brand's goal is to create new-generation cognacs that are not heavy, respectful of the environment, and equally suited to solo drinking and mixology.

Production
Made from 100% organic Ugni Blanc grapes, Vis-à-vis VSOP is entirely distilled at Sabourin. Double distillation is carried out on lees in a Charentais still. Aging in lightly toasted oak barrels (20-25 minutes at 110°C) allows the delicate aromas of the spirit to be extracted.

Tasting
Vis-à-vis is a mature cognac with a golden color. Fruity yet dry, it evokes pear, quince, and muscat grapes. Woody, spicy, notes of clove and nutmeg with creamy accents of caramel and toffee. To be drunk neat (over ice or not) or in cocktails and for cooking.

L’Explorateur du goût: to find out more
This spirit was selected by L’Explorateur du goût, a project by François Sommer in search of the best spirits from around the world. Its conditions: ecological concern (Bcorp label for compliance with social and environmental standards; organic certification for most of the references, etc.), attention to people and the terroir (solid and lasting relationships with producers), quality of products and taste, originality. In the catalog: French spirits (cognac, calvados, etc.) and exotic spirits (whisky, rum, mezcal, etc.), not to mention liqueurs and tonics. Something to delight any bartender, amateur mixologist, or simply demanding consumer.

Patte Blanche Laissez-faire VS

L'Explorateur du Gout
Laissez-faire is an organic and artisanal VS cognac from the Patte Blanche brand. It is classified VS (Very Superior, aged at least two years) and AOC Cognac. One of the two creators of Patte Blanche is the grandson of the founder of the Sabourin family distillery, located in Arthenac (Charente-Maritime), where this spirit is distilled and aged. The brand's goal is to create new-generation cognacs that are not heavy, respectful of the environment, and equally suited to solo drinking and mixology.

Production
Laissez-faire VS is made from 100% organic Ugni Blanc grapes, entirely distilled at Sabourin. Double distillation is carried out on lees in a Charentais still. Aging in lightly toasted oak barrels (20-25 minutes at 110°C) allows the delicate aromas of this cognac to be extracted.

Tasting
A young, light, delicate cognac, suitable for all occasions. Laissez-faire VS offers notes of spices, musky pear, clove, vanilla, and spices. To be drunk neat (with or without ice), for cocktails and for cooking.

L’Explorateur du goût: to find out more
This spirit was selected by L’Explorateur du goût, a project by François Sommer seeking out the best spirits from around the world. Its conditions: ecological concern (Bcorp label for compliance with social and environmental standards; organic certification for most of the references, etc.), attention to people and the terroir (solid and lasting relationships with producers), quality of products and taste, originality. In the catalog: French spirits (cognac, calvados, etc.) and exotic spirits (whisky, rum, mezcal, etc.), not to mention liqueurs and tonics. Something to delight any bartender, amateur mixologist or simply demanding consumer.

Nc'nean Botanical Spirit Organic

L'explorateur du Gout
Awarded Eurofeuille certification, Nc'nean Botanical Spirit Organic is a botanical liqueur made in Scotland. It comes from an organic whisky distillery founded by Annabel Thomas in the West Highlands. The distillery is certified organic and BCorp certified (a global organic and ethical label). Its name is a tribute to the Celtic goddess Neachneohain, protector of nature (and don't panic, it's pronounced "nac'nean").

Production
On a base of 100% organic barley malt brandy from the distillery, a maceration of ten plants (some of which are endemic to Scotland) is carried out: bog myrtle, coriander, juniper, fresh grapefruit peel, chamomile, thyme, heather, sorrel, angelica, licorice. An addition of syrup completes this herbaceous liqueur.

Tasting
Aromatic and soothing, Nc’nean Botanical Spirit Bio provides a sweetness of orange blossom marshmallow on the attack, confirmed on the palate with notes of barley, chamomile, almond, juniper berry and wildflowers. A hint of salt on the finish. As a digestif or in a cocktail.

L’Explorateur du goût: to find out more
This organic Nc’nean Botanical Spirit liqueur was selected by L’Explorateur du goût, a project by François Sommer in search of the best spirits from around the world. Its conditions: ecological concern (Bcorp label of respect for social and environmental standards; organic certification for most of the references, etc.), attention to people and the terroir (solid and lasting relationships with producers), quality of products and taste, originality. The catalog includes French spirits (cognac, calvados, etc.) and exotic spirits (whisky, rum, mezcal, etc.), not to mention liqueurs and tonics. Something to delight any bartender, amateur mixologist, or simply discerning consumer.

Gentian Spirits

Liqueurs Granier

Granier Gentian is an organic and artisanal liqueur, sourced locally and produced by the Granier brothers near Annecy, in Haute-Savoie. It is part of a long tradition of wild gentian liqueur from the French mountains (Massif Central and the Alps), whose harvest is subject to rigorous controls to ensure the plant regenerates normally.

The Plant

Yellow gentian (Gentiana lutea) is a tall mountain plant whose root, extracted by specialized gatherers, the "gentianaires," is used in herbalism and liqueur making. Difficult to extract, it was nicknamed "the poor man's quinquina" because of its beneficial and digestive bitter ingredients. The gentian used for this liqueur comes from a sustainable development sector, controlled by the Gentiana Lutea association, which manages the exploitation of this wild plant.

Production

The gentian root is infused in 96% organic wheat alcohol, before blending with an organic sugar syrup made by a landowner harvesting in the Palatine Forest. The water comes from the Boubioz spring, near Lake Annecy. No additives are added during production. The liqueur, aged in rum barrels, includes coriander seeds and lemon zest. Unlimited aging potential.

Tasting

This gentian has everything going for it, starting with its bitterness. This is indeed the desired flavor in this liqueur, and the Granier brothers know how to let it express itself with frankness and simplicity in order to preserve the strong identity of this noble plant. A few drops on a sugar cube, or a small glass as an aperitif, or as a digestif (with or without ice). Sovereign in case of stomach problems, tones the liver. Despite its bitterness, it can be paired with various dishes, especially as an aperitif. Try it with a ham and butter sandwich! It goes well with charcuterie, cured meats, dry sausages for example. Idea: pour a few drops into your coffee! Or in the batter of a chocolate cake.

Learn more about Granier liqueurs

The Granier liqueur factory — two brothers, Vincent and Stéphane Granier — produces artisanal liqueurs from the Haute-Savoie region. Flavor, sweetness, and balance are their great qualities, resulting from a meticulous and measured infusion technique to minimize extraction.

Wild or organically grown

The plants grown organically, or picked in the mountains surrounding Annecy, are obtained through short supply chains and for this reason reflect the flora of the steep meadows or gardens of Haute-Savoie. Everything is organic and additive-free, from the initial infusion to bottling.

Intact flavors

During the tasting, we were amazed by the Granier liqueurs, one after the other. Never before have we been given such fresh plant flavors by liqueurs. We have the sensation of tasting the plant itself, infused in all its singularity, supported by just the right amount of organic sugar (that is to say, little) produced in the Palatine Forest and just the right amount of alcohol. An organic beer alcohol that allows the plant to convey its message without interference. Not only is it delicious, but it is also an excellent digestif. Verbena, genepi, gentian, mint or meadowsweet, we guarantee you: you will have a good time.

Zapoï Rouge 2020

Les En Hauts
Rather gurgling but with substance, silky and velvety, dry and tangy, this delicious and indulgent wine offers a rather animal nose with notes of hay. On the palate, cherry, a lovely length, and a nice acidity. Zapoï, a cuvée from the Les En-Hauts project, is the result of the joint effort of winemakers Damien Coquelet and Frédéric Cossard. It comes from fifty-year-old Gamay vines growing in Beaujolais. It is the result of whole-bunch semicarbonic maceration, and is aged for ten months in concrete eggs.

The word "Zapoï" makes you think of Groland, obviously, but do you know the origin of the term? Zapoï is a Russian practice consisting of a binge lasting several days, the result of prolonged alcohol consumption. A proper zapoï should lead to a blackout (you don't remember anything), and regular awakenings where you get drunk again to avoid a hangover. In some cases, you wake up far from home in the snow. This scourge on life expectancy, fortunately, has only a very distant logical connection with the wine we are concerned with here. Let's just say that, presumably, the sound of the name appealed to the two winemakers.

Find out more
Les En-Hauts is not strictly speaking a wine estate but a project of vintages produced in partnership between Damien Coquelet and Frédéric Cossard. These two great figures of Burgundy viticulture—yes, Beaujolais is in Burgundy—had every reason to join forces to create colorful and flavorful vintages together.

Frédéric Cossard is a biodynamic and natural star of Burgundy winemaking, who gives voice to Burgundy's terroirs and wines, undeformed by agricultural chemicals. His vintages are pure and elegant without artifice and are among the most sought-after in Burgundy. His practice is not limited to Burgundy, as some vintages are made from grapes purchased in other regions. His vines are cared for according to the principles of biodynamics: homeopathic treatments based on essential oils, copper, and sulfur in minimal doses. The harvest is entirely manual, carried out at full maturity.

Damien Coquelet, for his part, is the worthy successor of the great organic winegrowers to whom we owe the advent of nature in the Beaujolais region: he is the son-in-law of Georges Descombes and Jean Foillard was his mentor, continuators of the pioneering work of Jules Chauvet and Marcel Lapierre. Owning nine hectares in Morgon on granite-sandy soils, he cultivates two and a half hectares plus a few leased vines: in all, four hectares on the legendary Côte du Py. A specialist in Morgons that Morgonnent and Chiroubles that Chiroublent, he embodies the true nature of Beaujolais.