Fruits and plants are bought in priority in our region (100 % of our blackcurrant berries come from the Pays de Loire) or further depending on the variety chosen.
To extract aromas, fruits are put in maceration into alcohol from 48 hours to 3 months according to the necessary time to obtain a perfect blending between fruit and alcohol.
The infusion obtained is the basis in the liqueur fabrication.
Blending, filtration, control… quality requests. Each fabrication is tasted before bottling.
To anticipate, to innovate, to improve, to taste…. with rigour and passion.
A natural product lives and changes with time, our requirement for naturality requests a constant improvement of our manufacturing process … for the liqueur range as for syrups.
Liqueur is the essential ingredient that will give its aromatic note to cocktails. It must keep its promise.