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3 products
3 products
Organic Corsican Clementine Eau de Vie, Brana
The clementines 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 eau-de-vie. The precise choice of alcohol and the optimal maceration point are the secrets of the production. The clementine eau-de-vie is then aged in stainless steel vats to preserve the fruit's fresh, intense, and aromatic flavor. The finish is long and elegant. Drink at 5-6°C as an aperitif or digestif. Pour a few drops over dessert or fruit.
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.
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.
In the great Southwest, the name Brana immediately evokes quality eaux-de-vie, liqueurs, and wines. If you order a small pear at the end of a meal, it's always a Brana pear. Established in Saint-Jean-Pied-de-Port for over a century, the Brana house was originally dedicated to the wine and spirits trade. In 1974, Étienne and Adrienne Brana founded the distillery and planted an orchard of William pears: the famous "Brana pear" 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, continues to innovate with fruits, spices, and plants, her brother Jean takes care of the vines planted in 1984, in AOP Irouléguy. In addition to the wines, these terraced hillside vineyards are the source of the marc used to make the house brandy.
While fruit brandies, such as marc, are obtained by distillation in copper stills, liqueurs are the result of maceration in this house brandy. From the original pear orchard, the offerings have diversified with carefully selected fruits, even expanding to include essences from other regions, notably the wonderful citrus fruits of Corsica.
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