Auvergne digestive

Emblematic of Auvergne's gastronomic heritage, PAGÈS Liqueur Verveine du Velay combines local verbena with a delicious bouquet of plants and spices.

40% VBA.
Verveine du Velay Extra is a verbena liqueur combined with cognac.

An emblem of Auvergne's gastronomic heritage, Verveine du Velay PAGÈS combines local verbena with a delicious bouquet of plants and spices. The recipe takes several months (around 18) to develop, involving 3 key stages: maceration, distillation and ageing in oak barrels.

With its unique flavour combining the sweetness of apples and chestnuts, Le Birlou will tantalise your taste buds and transport you to the Cantalien chestnut grove.

Inspired by its expertise in traditional aperitifs, the SALERS distillery has used barrels that have contained walnut husks to age its gin.

 Marc d'Auvergne is a fine brandy produced in the Cantal by distilling Auvergne grape marc. Aged in oak barrels for 2 to 5 years, or even longer.

Tonton is a nectar of subtle finesse, where blueberries and chestnuts joyfully dance in your taste buds.
FOR A GREAT MOMENT OF PLEASURE !!!!!

The freshly picked raspberries give the eau-de-vie an incomparable fragrance. They macerate in casks for several weeks before being distilled in copper stills.

The Mirabelle plums from Lorraine are placed in vats to ferment for 5 to 6 weeks. After distillation, the eau-de-vie is aged for several months to gain in roundness.

Placed in vats, the ripe William pears are slowly fermented and the sugar they contain is transformed into alcohol. They are then distilled to produce what many connoisseurs consider to be the most marvellous of brandies.