Last Chance

Pays d'Oc Walnut Liqueur 2014, Laurent Cazottes

Cave Culinaries
This wine-based aperitif is a classic made with fresh walnuts macerated for nine months. Delicious, invigorating, and fortifying, it offers a complex, buttery, and roasted flavor, with a surprising olfactory note of soy sauce, coffee, and cocoa. It pairs well with foie gras, melon, charcuterie and cured meats, cheeses, chocolate, hare à la royale, etc. It's also a superb marinade ingredient for white meats: rub it generously over a rack of farm-raised pork well studded with garlic an hour before roasting, and during cooking, baste it several times with its cooking juices, adding a little walnut wine if necessary: ​​a marvel! Alcohol content: 17%.

Liqueur de Prunelles 2014, Laurent Cazottes

Cave Culinaries
Harvested in pain (the thorns!) at the end of December and then raisined (dried) on racks, the wild blackthorn berries are split by hand and macerated for six months in sugar and brandy before being pressed and distilled. The resulting marc is then reintroduced into the fruit juice to obtain this magical liqueur with a slightly brick-red color, lively and luminous. The nose is all about stewed red fruits, and the palate asserts a savory fruitiness structured by a rich and melted texture. Pairs with just about anything. Alcohol content: 18%.

Wild Quince Liqueur 2015, Laurent Cazottes

Cave Culinaries
This liqueur is made from the fruit of wild quince trees growing in the hedges of the Cazottes distillery. The quinces are stripped of their down, then macerated for fourteen months in the open air in a slightly sweetened eau-de-vie. The whole is filtered, the marc distilled, and the resulting eau-de-vie reintroduced into the liqueur. It has a sweet and fruity aroma, with a clean linen flavor; the palate is smooth, slightly astringent, and the taste is very refined. Alcohol content: 18%.

72 Tomato Liqueur 2015, Laurent Cazottes

Cave Culinaries
Between plum trees and aromatic plants, Laurent Cazottes cultivates seventy-two varieties of heirloom tomatoes: Crimean black, Bernese pink, market wonder, and Andean horn... All are used to make this surprising liqueur with saline, herbaceous, and slightly sweet notes. It will be a great aperitif with refined tapas, whelks with aioli, marinated anchovies, and more. Alcohol content: 18%.

Goutte de Reine-Claude dorée 2016, Laurent Cazottes

Cave Culinaries
Fruit, sweetness, sunshine, opulence, generosity: this eau-de-vie possesses all the characteristics of the golden greengage, a fruit that explodes in the sun and releases a smooth syrup drop by drop. The plums are raisined and freed of any pits or stems before maceration and distillation. As with the Williams pear drop, the fruit's flavor emerges with dazzling clarity. Enjoy by the glass, with friends, by the fire, or at the end of a good meal. Alcohol content: 45%.

Goutte de Poire Williams 2016, Laurent Cazottes

Cave Culinaries
The stems, calyxes, seeds, and even the smallest scab of the estate's Williams pears, harvested when overripe, are removed to preserve the fruit's flavor. Fermentation takes place for six weeks before distillation. You will never have tasted such an intense pear brandy, so faithful to the original fruit. It is the quintessence of the pear. Alcohol content: 45%.

Mauzac rose, a traditional grape variety from the Gaillac region, gives its character and flavor to this delicate and supple eau-de-vie. The grapes are raisined (dried), hand-destemmed, pressed, and subjected to incomplete fermentation, which leaves a little residual sugar. The aromatic profile is very elegant and preserves the natural taste of the grape. An excellent ingredient in desserts and pastries: try it as a substitute for rum in a baba. Alcohol content: 45%.