Laurent Cazotte’s eaux de vie & liqueurs are unparalleled for his meticulous methods of extracting, and distilling the purest expression from his biodynamic farmed fruits, nuts and flowers. His spirits are heralded and in demand from the preeminent chefs of France including Michel Bras, Pierre Gagnaire, Alain Passard and Alain Ducasse.
Made with green walnuts, wine and brandy from our production. Our fresh walnut elixir reveals beneficial and fortifying properties. Maceration, which lasts over 36 weeks, densifies the body and the richness of this very complex antidote with "homemade" walnuts. Serve chilled as an aperitif, with melon, cheese, fruit salad or, more surprisingly, with a whole duck foie gras. 17% ABV
To the eye, the dress is based on rich autumn colours, undulating between bronze and old yellow tones. These are the ones you see in the vines in the fall or the woods. There is also an undulation between gloss and matt. The richness of the reflections comes from its mesh.
The first nose combines concentration, freshness and generosity.
The 2nd nose reveals a multitude of fruity/floral/vegetative scents, through which discreet dry rancio flavours emerge as a filigree. We can then see the appearance of smoke volutes. These two expressions reveal a surprising complexity that goes beyond its vigour.
Since the beginning is large-scale with a feeling of flesh invading us. From this moment, the taste development will be accompanied by pepper notes. The fruit is ripe but remains surprisingly fresh. He plays the register of purity and intensity, and also gives fullness to the whole. The acidity (freshness), on the other hand, is present, without exuberance. It too has inherited a primordial function: it is the vector of verticality and it allows the maintenance of aromas in the length. Tannins, numerous and juvenile, are also present. They architect the material in its horizontality, adorning itself with cocoa nuances. Nevertheless, they remain tight and not without finesse. Alcohol, on the other hand, is coated, contributing to shaping the material in its paradox: finesse/power/balance. The resurgence of all these elements leads to the formation of a material that still has a Jansenist, if not a monastic, character. The finish is of phenomenal length, with a kaleidoscope of ripe/sweet fruit chewing and crunching, constantly changing as they fade away, giving way to notes of terroir (smoke, wet earth) that take over.
Cassoulet, Alsatian pheasant, Leg of lamb with 40 cloves of new garlic, Pork Colombo, Baeckeoffe of Bresse poultry, Lamb terrine with spices and dried fruits