Our spirits are made exactly how they were made in the 18th and 19th centuries.

To make the neutral base alcohol we distill local natural wine in copper pot, or Charantais, stills in batches of no more than 500 bottles. We, ourselves, forage all of our aromatics in the wilds of the South of France, called the garrigue, and we distill only fresh plants to best express the terroir.

Because we work naturally and traditionally, every batch will be slightly different – a result of the varying meteorological conditions that year, the wine we distill, the way the herbs and plants and wine-alcohol play together. We adjust constantly, listening to the plants we work with. Sometimes we filter and sometimes we don’t. We are intuitive in our approach.

Natural wine as the base

We live in the largest wine making region in the world so it is natural for us to carry on the long local tradition of distilling wine and grapes. Wine as the base product gives a round structure and subtle natural sweetness to our spirits.

Copper pot stills

Most spirits are made with modern column stills that standardize the final product, much like industrial winemaking homogenizes what ends up in the bottle. We choose to distill in small pot stills, as has been the tradition for centuries. For us to make a batch of almost 500 bottles of gin, for example, we distill 8 times, each distillation taking a full day of work. A modern column still will produce many times that in one day.

The extra work is worth the time and effort, as the base alcohol produced in our pot stills imparts a complexity and rich aromatic texture and it better holds the natural oils of the fresh plants creating living spirits that exude the South of France.

One-shot vs. multi-shot

We use a one-shot distillation method meaning that our gin is the product of a final distillation of the base alcohol with our aromatics, which is then cut with water to the desired percentage of alcohol. This is the traditional method.

Today, most gins are made by using a multi-shot method meaning that the gin is produced with a higher proportion of plants creating a “gin concentrate”. This concentrate is then blended with a neutral base alcohol to dilute it, which is then cut with water.