300 years of know-how and expertise, in-depth partnership experience with the most demanding industrial groups and catering professionals: flavourists, liqueur makers, brewers, pastry chefs, chocolate makers, ice cream makers, curing operators, caterers, etc.
Obtained by extracting the aromatic molecules from a plant by dissolving the plant in a liquid at room temperature (also known as cold pressing).
Distillation is the evaporation of an alcoholised liquid mixed with an aromatic raw material. The condensed cooled vapour, filled with extracted aromatic molecules, is collected as a liquid, known as distillate, alcoholate or spirit.
ALCOHOLS & EAUX DE VIE
Armagnac, Brandy, Calvados, Cognac, Eaux-de-vie, Kirsch, Madeira, Port, Rum, Triple Sec, Whisky, Genepi, Amaretto liqueur, coffee liqueur, etc.
Truffles, morels, ceps.
MACERATED FRUIT & PROCESSED FRUIT
Fruit macerated whole, cubed, veloutés.
Cherries, grapes, apples, figs, etc.