Confirmez votre âge
Vous devez être âgé(e) de 18 ans minimum pour naviguer sur ce site.
Sort by:
86 products
86 products
Sparkling Mead,
L'Arbre aux Abeilles
L'Arbre aux Abeilles' sparkling dry mead is made with the same honey as the still mead and has the same aromatic characteristics with a festive note: persistence, floral, apple, and citrus notes, enhanced by a subtle acidity. The fine bubbles are obtained using the traditional method of ancient Gaillac wines, with the residual must re-fermented inside the bottle. Open on festive occasions, as an aperitif, or even with a meal.
Gentiane
"Auvergne is more of a secret than a province; we never seek it as much as when we've already found it." This beautiful phrase by Alexandre Vialatte expresses, in a way, the research of the creators of La Jeannette. These pure Auvergnats had the wonderful idea of reviving gentian, this traditional Auvergne liqueur, which is mainly drunk as an aperitif and blends well with blackcurrant liqueur. You know it: it has lit up many a bar counter with its bright yellow flash, tinged slightly with green, in the clinking of ice cubes. You may have found it, from one brand to another, a little too sweet. It is precisely on its flavor that the creators of La Jeannette have worked.
Many traditional liqueurs have been dusted off in recent years. Generally, this dusting consists of a reduction in sugar content, accompanied by an intensification of flavors and a firm intention to focus on wild, organic, and natural ingredients. For La Jeannette, it's a success. The products are 100% Auvergne: first, fresh gentian roots harvested on the slopes of the Auvergne volcanoes. This is the main element. Next, lemon verbena, also known to Auvergne liqueur makers, an infusion of vine peaches, and a touch of peppermint.
One small sip and you immediately understand that this is no longer Grandpa's gentian, even if it's a grandmother laughing at you on the label. You first perceive that no excess sugar hides the freshness of the ingredients. Because the attack is fresh: the peppermint overlaps the continuous bitter note of the gentian. It's very balanced and very successful. In the mid-palate, the verbena asserts itself and adds to the overall sensation of freshness. It's a beautiful bitterness, the flavor that cures all and lifts the spirits. Needless to say, any cocktail with a hint of bitterness is allowed (negroni, americano, spritz, etc.), but we find it so delicious that we enjoy it on its own over ice, or with one of our favorite tonics, Hysope.
What's more, Jeannette is involved: she's working to save wild gentian. During an Ulule campaign, one euro per bottle sold was donated to an Auvergne association dedicated to preserving this precious root, promoting its replanting in its natural environment. If our aperitif can also be eco-friendly, who's going to complain?
Chestnut Mead,
L'Arbre aux Abeilles' chestnut mead is a unique semi-dry wine. On the palate, it's a dialogue between the sweetness and bitterness characteristic of chestnut honey: woody, forest, and caramelized notes. Serve it as an aperitif or with desserts, game, pâtés, foie gras, and other charcuterie.
Rivo Gin 2017, Magi
Rivo
The bottle and label are sublime, as is the content (43% alcohol): on the nose, a great freshness welcomes you with notes of pine sap, citrus, and white honey. On the palate, lemon balm and juniper assert themselves, giving way to a lemony note—coriander seed—followed by a bouquet of wild plants. An elegant, tangy gin, best drunk very, very cold, whether you choose to add it to a cocktail (see our martini) or enjoy it on its own.
Our recipe: Rivo martini
The right product pairing: Organic Gravlax salmon from Ireland
Gin Mist 37.5° - 50cl
This organic gin, which received the gold medal in the Spirits Selection at the 2016 Brussels World Gin Competition, offers clean, fresh notes of distilled juniper berries, accentuated by lemongrass. Hops, coriander, and angelica root are also included in the blend, resulting in a cloudy gin after distillation, hence its name (mist, "fog"). An almost alchemical recipe whose powerful and penetrating aroma makes you want to enjoy it neat, but gin and tonic also goes very well with it—gin, tonic water, a slice of lime, ice cubes, and why not a simplified gin fizz? One part gin, three parts artisanal lemonade, a few ice cubes, a good shake, and voilà!
Find out more
The Awen Nature distillery is a factory of magic potions: beverages with a strong Celtic flavor, 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 to rehabilitate. It's not "the liqueur that makes you crazy," he says: "we were already crazy before." » He strives—successfully—to recreate the taste of yesteryear, that of absinthes that were 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.
Culinaries Gin, 70cl
Distillerie du Viaduc
We are very proud to offer you Culinaries Gin, our first house spirit, the result of our collaboration with the Distillerie du Viaduc, located in Paris's 12th arrondissement. The distillery team—its two founders, Théo and Quentin—worked to determine the profile of this beverage, agreeing on the recipe and its dominant aromas. We wanted a very fresh gin, with a clean and precise aromatic palette. Once the composition of the macerate was fixed after several trials and errors, the bouquet of plants, 100% organic and French, and spices was brought together by the two distillers: always dried plants, for the preservation and concentration of aromas. The maceration of dried plants indeed gives a more flavorful gin. The ingredients are first macerated in neutral wheat-based alcohol with a 96% alcohol content, and everything is then distilled. Since the double distillation has already been carried out to obtain the alcohol, a triple distillation is carried out with the plants, which are left in the macerate to better extract the essential oils. The gin is distilled in one of the house's two stills. Once the gin is distilled, it is bottled at the distillery itself, in pretty transparent glass bottles of a refreshing aquatic blue.
Culinaries gin has an alcohol content of 43% and comes in 70 centiliter bottles. What's in it? The Culinaries gin recipe includes angelica root, dill seeds, coriander seeds, orange peel, sage leaves, juniper berries, and fenugreek seeds. We wanted it to be aromatic but not overpowering, unlike some contemporary recipes that are more reminiscent of a perfumer's workshop than a distiller's, and we wanted to emphasize freshness, for the greatest pleasure of your gin and tonics or dry martinis. On the nose, angelica immediately announces itself with its heavenly scent; orange peel and dill follow suit, and the remaining ingredients unfold in a subtle, soothing, and comforting range. Fenugreek appears last, enhancing this fresh symphony with a discreet warm and spicy note. We are sure that you will already find the bottle superb and that you will appreciate the contents even more. Serve this gin chilled, refrigerated, or even frozen for a more enjoyable experience. We recommend using a pouring spout for ease of use.
Rivo Gin 2018, Rivo
Rivo
The bottle and label are sublime, as is the content (43% alcohol): on the nose, a great freshness welcomes you with notes of pine sap, citrus, and white honey. On the palate, lemon balm and juniper assert themselves, giving way to a lemony note—coriander seed—followed by a bouquet of wild plants. An elegant, tangy gin, to be drunk very, very cold, whether you choose to add it to a cocktail (see our martini) or enjoy it on its own.
Our recipe: Rivo martini
Natural wine with no added sulfites.
Génépi Le Pompon (50 cl)
Génépi Le Pompon
This attractive bottle contains a modernized génépi liqueur. Moderately sweet, yet smooth and powerful, it contains the delicate and complex aromas of this famous little mountain plant. We recommend keeping it refrigerated. Enjoy it on its own, in a small glass, or in a cocktail. Johan and Alexis, its creators, have a cocktail recipe for you, the cloudy pompon: mix 4 cl of génépi Le Pompon, 8 cl of cloudy apple juice, and serve over ice with a basil leaf.
Rivo Sloe Gin, Magi SRL, 2017
Rivo
Unlike white gin, this is only 30% alcohol. To make it, wild sloe berries are harvested in Italy after the first frost, which softens the fruit and develops their flavor. They then macerate for several months in Rivo gin before distillation. A superb ruby red color, slight sweetness, roundness, and no bite: just delicate, fruity notes of wild berries, pitted almonds, almonds, and sweet spices. Alone or in a cocktail, it's wonderful.
See the recipe for our Sloe gin negroni
Bison Grass Botanical Vodka 40° - 70cl
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.
Find out more
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.
Pure malt, first peat, organic malted barley brandy, Ergaster Distillery
This is Ergaster's peated whisky, aged for eighteen months in new French oak barrels and then in reused barrels containing equal proportions of Banyuls, Cognac, and Pineau des Charentes. The nose is floral and musky, finishing with a mineral and earthy note. The attack is sweet, smoky, and saline, well-structured, then gives way to leather, cocoa bean, and a hint of prune. The finish is warm and woody, leaving aromas of toasted almonds on the palate. Those who love peat will love it, those who have never tried it can learn.
French Single Malt Whisky Coperies
Coperies is a 100% French single malt whisky from a single distillery, the venerable Merlet & Fils distillery, in Charente-Maritime. It bears the mark of its region even in its name: "copieries" is a very old word meaning "harvest" in old Charente. This appellation refers to the French identity of this beverage—all the ingredients of which are French—but also, beyond that, to its specifically Charente roots. The barley from which it is made is grown, malted, and brewed in France before being distilled and aged at the Merlet & Fils distillery. Son.
Its development is the fruit of centuries-old expertise, used for the production of the most prestigious wine spirits and applied here to cereals. The first step is double-pass distillation, in Charentais copper stills, which produces round and elegant malt spirits. The aging takes place in French oak barrels, maintaining a balance between new and old barrels in order to modulate the contribution of wood and toasting: this produces subtle spicy notes and silky tannins. The whisky is surprising, remarkable for the sweetness and roundness of its accents. It is floral, fruity, and of unparalleled finesse. The nose first reveals a very discreet vanilla and a light touch of caramel. On the palate, it is the smooth and fluid texture that surprises, all in suppleness: no alcoholic burn hinders the sweet, aromatic, and delicately spiced notes of this whisky. The purity of single malt is very apparent. It will be wonderful neat, with an ice cube that will bring out its tenderness, and can also lend itself to the preparation of cocktails. It is, we specify, an excellent way to enter the world of whisky for those who are not used to this beverage: it will not be aggressive and will provide them with a gentle initiation.
Rye whiskey, The Helsinki Distilling Co.
You don't need to live in Kentucky to make a good rye whiskey: the three makers of the Helsinki Distilling Company—two Finns, one Irish—do it very well. Rye is, in Finnish tradition, a symbol of power and vitality; it was therefore only natural that they pay homage to it. This three-year-aged whiskey (47.5%, 70% Finnish rye, 30% Finnish barley) is a pure masterpiece, straightforward and controlled, with a nose of toasted rye, honey, and dark chocolate. Rich and deep on the palate, it offers notes of caramel, licorice, and spices, with a hint of coffee. A big favorite of the Culinaries team.
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
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.
Ice Cider
Domaine de la Flaguerie
Domaine de la Flaguerie's Ice Cider is a sweet cider with exceptional aromatic richness. Made from organic apple juice fermented and concentrated by the action of cold, it reveals delicious aromas of caramel, stewed apple, and honey, enhanced by a touch of vanilla.
Its velvety texture and freshness make it an ideal companion for fruit desserts or hard cheeses. Serve chilled, between 6 and 8°C, to appreciate its full finesse.
Punch Coco 20° - 100cl
This coconut punch is a marvel, encapsulating the quintessence of the coconut trees that line the shores of Guadeloupe. This punch is made with the utmost respect for Guadeloupean traditions. Each nut is carefully selected, cracked, grated, and then blended with a decoction of Longueteau 50° rum infused with natural vanilla. The whole thing macerates for several weeks. The profile of this punch is very slightly sweet, marked by fresh coconut and subtle notes of fresh, toasted almonds.
Learn more
The Longueteau distillery, located in Capesterre-Belle-Eau (Guadeloupe), is the oldest distillery on the island still in operation. It has the distinction of being entirely self-sufficient in sugar cane production, which it uses to obtain its magnificent terroir agricultural rums. Agricultural rum, we should point out, is made from pure sugar cane juice, unlike many other Caribbean rums, which are produced from cane molasses. It is a specialty of the French West Indies. The estate is currently in the hands of François Longueteau, a distiller since 1979. Production is, as it was originally, artisanal and traditional, but the sugar cane terroirs are developed using plot-by-plot methods - this is the great originality of Longueteau, the first distillery on the island to have adopted this approach. Two varieties of sugar cane, blue cane and red cane, are cultivated, as well as fruits from the Guadeloupean terroir. Longueteau rums and the resulting preparations (punches, shrubbs, etc.) are fine, aromatic, deep and fragrant.
Les Cristallines William Pear Brandy
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.
- Choosing a selection results in a full page refresh.
- Opens in a new window.