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85 products
85 products
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.
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.
Planteur's Punch 16° - 100cl
In the hands of Longueteau, the classic planter's punch recipe is bound to be skillfully revisited. Everything is made from local ingredients: in the gardens of the Longueteau estate, not far from the blue and red sugarcane fields, a tropical fruit orchard provides the raw material for punches, liqueurs, and other recipes. Each fruit—guava, grenadine, orange, passion fruit, pineapple—is carefully picked and selected to macerate for several weeks, with cinnamon sticks, in Longueteau 50° agricultural rum. Longueteau puts its expertise of more than twenty years into the creation and production of this homemade punch. The profile of this punch is round, fruity, sunny and delicious.
To find out 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 Antilles. 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 sugarcane terroirs are developed using plot-by-plot methods—this is Longueteau's unique feature, the first distillery on the island to adopt this approach. Two varieties of sugarcane, blue cane and red cane, are cultivated, as well as fruits from the Guadeloupe region. Longueteau rums and the resulting preparations (punches, shrubberies, etc.) are fine, aromatic, deep, and fragrant.
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.
Punch Maracuja 25° - 100cl
Longueteau Distillery
This punch is made with Longueteau rum and the passion fruit variety called maracuja: larger than the usual size, heavy, juicy, and very fragrant. The fruit is grown on the property: of the 100 hectares of land on the estate, 70 are dedicated to growing sugarcane and the remaining 30 to tropical fruits typical of the Caribbean region. This is where the fresh passion fruits used to flavor this punch come from. Harvested in the morning, they leave for the distillery in the afternoon to be macerated for several weeks in Longueteau 50 agricultural rum. This know-how corresponds to more than twenty years of experience in the creation and production of homemade punches at Longueteau: an authentic and gourmet recipe, ideal for an aperitif.
To find out more
The Longueteau distillery, located in Capesterre-Belle-Eau (Guadeloupe), is the oldest distillery on the island still in operation. It has the particularity of being entirely autonomous in the production of sugar cane, which it uses to obtain its magnificent terroir agricultural rums. Agricultural rum, we 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 Antilles. 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 sugarcane terroirs are developed using plot-by-plot methods—this is Longueteau's unique feature, the first distillery on the island to adopt this approach. Two varieties of sugarcane, blue cane and red cane, are cultivated, as well as fruits from the Guadeloupe region. Longueteau rums and the resulting preparations (punches, shrubberies, etc.) are fine, aromatic, deep, and fragrant.
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.
Liqueur 44 from the Flaguerie,
Domaine de la Flaguerie
Liqueur 44 is a unique traditional Norman creation, obtained by artisanally macerating coffee beans, orange, and cloves in organic cider brandy. After 44 days of maceration, it reveals intense aromas of coffee, blood orange, and vanilla, with a beautiful complexity.
Served between 10 and 12°C, this original liqueur can be enjoyed as an aperitif, over ice, or with gourmet desserts.
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.
Pastis du Zeppelin 44.8° - 70cl
We first admire the magnificent label, and then we discover the bouquet. The nose of this certified organic pastis is fresh and aniseed, the palate is very fresh and delicately spiced. But pastis in Brittany? Of course. Besides, if you know how to make absinthe, you know how to make pastis, the latter being one of the spirits that replaced absinthe after it was banned in 1915. Pastis, since then, has become a product of Provence and especially Marseille, but nothing prevents the existence of a Breton pastis. This one gets its taste from a combination of thirteen distilled plants, always with a dominance of green anise and complex, spicy and herbaceous notes: fennel, star anise, angelica root, coriander, cinnamon, orange, iris, licorice, nutmeg, clove. The whole thing is very fresh, as befits a pastis. All that remains is to dilute it with fresh water.
To 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 devoted itself to 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.
VS-Fine Calvados, Domaine de la Flaguerie
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 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.
Maginstère Gin,
Sentema Distillery
An exceptional, truly Provençal gin
Maginstère, a Provençal-inspired gin, is made from organic Provençal wine brandy and distilled three times to achieve an incomparable aromatic complexity. With juniper berries harvested in Correns, Menton IGP lemon and plants such as verbena and coriander, this spirit seduces with its powerful nose and its length in the mouth.
To be enjoyed neat, on ice, or in a cocktail, Maginstère reinvents gin with a Provençal elegance.
To find out more
The Sentema Distillery offers exceptional spirits, created on an eau-de-vie of organic Provence wines, distilled by hand on copper pot stills, made entirely with French plants and fruits, for unique recipes with frank and natural flavors.
Nc'nean Organic Single Malt
L'explorateur du goût
Nc'nean Organic Single Malt has all the information in its name: this single malt Scotch whisky, labeled Eurofeuille, is made at the Nc'nean distillery, founded by Annabel Thomas in the West Highlands. The distillery is certified organic and BCorp-certified (a global organic and ethical label). The Celtic goddess Neachneohain, protector of nature, inspired the brand name.
Production
100% organic Scottish malted barley is slowly crushed before fermentation, which can last up to 114 hours. The purest and fruitiest part is used for distillation. The whisky is aged in red wine and American whiskey barrels. The use of diverse indigenous yeasts gives Nc’nean whiskies their unique identity.
Tasting
On the nose, Nc’Nean Organic Single Malt offers a creamy, lemony note, followed by peach, apricot, and rye bread. The palate is spicy, fruity, and delicate, with a smooth, elegant finish. A perfect whisky for all occasions.
L’Explorateur du goût: to find out more
This Nc’Nean Organic single malt was selected by L’Explorateur du goût, a project by François Sommer that seeks out 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…), 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…) and exotic spirits (whisky, rum, mezcal…), not forgetting liqueurs and tonics. Something to delight any bartender, amateur mixologist or simply demanding consumer.
Armagnac by Maurice 2009 Spirits
Take advantage of it, not everyone has access to Armagnac by Maurice: organic (Demeter, AB, and Eurofeuille labels), artisanal, it is made by Maurice de Mandelaëre (Domaine de Saoubis), the only biodynamic Armagnac producer. Hootch is responsible for packaging and distributing this small-producer Armagnac with an alcohol content of 49.3%.
Production
100% Baco grape variety grown biodynamically in the Bas-Armagnac region, Armagnac de Maurice XO (Extra-Old) comes from a single barrel where it has been aged for 14 years. It is neither reduced nor filtered, and without coloring. No fertilizers or pesticides in the vineyards, no additives in the cellar. Neither reduced nor filtered, without coloring. Cuvée limited to 494 bottles.
Tasting
The Baco grape variety gives a beautiful complexity to the nose with aromas of vine flowers, bay leaf, spices, and exotic fruits. On the palate, there is great finesse and length with notes of vanilla, flan, tobacco, and flowers. Serve it as a digestif or a light pick-me-up, and you can even eat it with: pastries, desserts, fruits, or charcuterie such as peasant terrines. It will be served alongside beautiful poultry or roasted black Gascon pork.
Learn more about Hootch
Hootch is not a distillery but a distillery developer: created by two childhood friends, Martin and Thomas, it is dedicated to organic and artisanal French spirits, particularly Armagnac. Its mission is to discover small Armagnac producers who have been made invisible by competition from foreign spirits. Hootch packages and distributes these Armagnacs to make them accessible to a wider audience.
Armagnacs by Maurice
Maurice de Mandelaëre is the only biodynamic Armagnac producer (Demeter and AB certified). Its sublime spirits are made with the utmost respect for the soil, the ecosystem, and the environment. Whether old, hors d'âge, or blanche Armagnac (not aged in barrels), Armagnacs by Maurice form the basis of Hootch's catalog. It turns out that the entire production is organic, biodynamic and artisanal.
Discover Armagnac
This alcohol, the oldest in France, is so much more than a drop to flavor a Landes tourtière or a prune ice cream (even if we love that too)! Armagnac is complex, deep, multidimensional, the pure fruit of its terroir, and Hootch gives you a great opportunity to discover it.
White Absinthe 60° - 70cl
Awen Nature Distillery
This certified organic white absinthe is the result of a special recipe that was the subject of many years of research by the founder of the Awen Nature distillery. Entirely organic and natural, it derives its flavor from a combination of seven distilled botanicals, a bouquet that expresses very refreshing notes, always with a dominant anise and complex notes of plants such as wormwood, coriander, hyssop, and lemongrass. This absinthe is created and distilled exactly as this liqueur was before the 1915 ban. To fully appreciate it, we recommend the traditional method: in a glass containing a measure of absinthe, place a sugar cube on an absinthe spoon and pour fresh water drop by drop over the sugar cube. Upon contact with water, white absinthe becomes slightly cloudy to reveal iridescent and brilliant reflections.
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 dedicated itself to 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 reproduce the taste of yesteryear, that of the absinthes that were once given to children on a piece of sugar 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.
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.
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.
Natural Single Malt Whisky
Ergaster Distillery
This single malt with its beautiful amber color is the pride of the Ergaster team. It is first aged in new barrels, then completes its maturation in reused barrels (25% vin jaune, 75% cognac). The nose is subtly fruity (guava, almond, white grape), unfolding into leather, walnuts, and fresh tobacco in the glass. On the palate, the attack is powerful with floral, woody, and vanilla notes, evolving into dried fruits. The finish is long and more herbaceous: green barley, spring onions, and hazelnut. Perfect for those who enjoy whisky with pure accents.
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.
