Distillerie B.

Natural Gnôle Manufacturing Coming from a family of peasants and gourmets, I distill to explore and make you discover new aromas and flavors. The first distillations took place in April 2017. Previously, I co-founded an artisanal malting, organic and solidarity in Ardèche (Malteurs Echos) which supplied craft breweries. I arrived in distillation by the world of beer. The distillery is equipped with: a charentais still from 1960 with bare fire gas two Deroy stills from 1919 on bare fire wood I work all the distillates in double distillation and bare fire. The brush, obtained during the first pass is slowly redistilled to obtain after cutting the heads and tails a white, soft and aromatic eau-de-vie. The first spirits were based on pure organic Ardèche malts. Then came the distillation of non-marketable beers, wines or juices resulting from the downgrading of certain lots with an exceeded defect or DLUO. These beers or wines would have been destroyed and wasted. This approach to revalorize a product is one of the initial goals of distillation: to recover surplus fruit or fruits that are not marketable. The distillery then developed molasses rums (organic sugar cane or organic beet from Nord Pas de Calais), before recovering natural wines (and spits of natural wines for Kiss strangers!) then organic fruit juices or in conversion. The productions are made in small series of less than 300 bottles, and evolve according to the barrels and the seasons. Aging is done on barrels of 55 to 225 liters in acacia or oak. The approach to distillation is that of a cook who adapts and values the vagaries of situations and seasons, more than trying to make a standard product. The Natural Gnôles Like the winegrowers who make wines without any addition of sweetener, synthetic products, aromas... in the field and in winemaking, the distillery's spirits are also natural. With other distilleries we wrote the Manifesto of the Natural Gnôle or PDF. My current production approaches: My production steps in November 2018 (like what, by taking a little time, we can evolve towards the best