Visit and tastings of the Bertrand Artisanal Distillery

Distillerie Artisanale Bertrand  Professional seller

Heirs of a long tradition of patience and know-how, we distill our eaux-de-vie in perfection for the love of the well-done work. This tradition of distillation is essentially due to Alsace. Our region... See more

Heirs of a long tradition of patience and know-how, we distill our eaux-de-vie in perfection for the love of the well-done work. This tradition of distillation is essentially due to Alsace. Our region benefits from a privileged terroir and climate. Protected from the prevailing westerly winds by the Vosges massif, the Alsatian valley experiences strong heat in summer with little precipitation. The soil, granite and porphyry, covered with very fertile alluvium, promotes the cultivation and flowering of fruit trees. Around Uberach, our village, nature is generous and you just have to know how to choose the best times to enter our cellars, Poires William, Raspberries, Cherries, Quetsch, Mirabelles ... So many fragrant fruits, ripe to the point, which by the alchemy of the still will give birth to wonderful eaux-de-vie. With us tradition is a reference, it defines the spirit that will guide each of our gestures towards the search for the best. But tradition must not overshadow evolution. You will find in our cellars side by side golden chestnut barrels, oak barrels patinated by time and ultra-modern vats shining like new sous- Everyone has their role; the tanks will allow a slow fermentation of the fruits at controlled temperature and this in ideal conditions of hygiene. Lightning and barrels will ensure the slow aging necessary for our eaux-de-vie. Breathing through the wood will attenuate the vigor of their youth to exalt the strength of their character. But back to the development of our fruit eaux-de-vie. It is in the summer period that the distillery reigns the greatest effervescence. If the stills rest from the winter countryside, the men are on the alert. Every day, hundreds of kilos of fruit come in, strictly controlled, perfectly fresh and ripe to the point, they will be crushed, and put in vats. Packed under their own weight, they will quickly form a sweet and fragrant mass on which yeasts will come into action. These will transform the natural sugars of fruits into alcohol. This essential step is carefully monitored by the Cellar Master because in a few days the quality of the final product is at stake. After fermentation the fruit purees will rest for several months. In this living environment aromas will be created, will evolve and merge to give the future scents of our eaux-de-vie. It is in winter that our fermented fruits will be subjected to the test of fire; distillation. The fruits will be deposited in the still, impeccable, gleaming with all its brass. Gently the flame will volatilize the spirit of the fruit, concentrate its aromas and allow, very slowly the flow of a clear and rich spirit already of a thousand flavors. The first and last fractions of the heater, heavier and less fine will be eliminated. We will keep only the heart of the heating, pure, fine and refined which alone is worthy of the Bertrand appellation. The eau-de-vie was born, powerful and rich in the generosity that the fruit gave to it. Did you know that it takes for example 12 kg of William pears to get a liter of pear eau-de-vie? Then comes a long phase of maturation. In the freshness of the cellar, surrounded by care, regularly tasted, the eau-de-vie will evolve from the benefits of time. The vigour of youth will slowly give way to the harmony of wisdom. The eau-de-vie will be refined and it is only when the flower and the freshness of the fruit are at the highest level of expression that our eau-de-vie will deserve to enter our precious bottles. This constant search for quality distinguishes us as one of the best distillers in France. See less

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