At the beginning of the century, double distillation makes its ap-

pearance in the region. It will allow the transformation of local

wines into eau-de-vie and their transportation by sea without

spoiling. Given its concentration, eau-de-vie is also much chea-

per to ship than wine.

They are progressively modified until French distillers refine the

method of double distillation also known as “distillation Charentaise”. 

Delays in the handling of ship’s cargoes leads to the realization

that eau-de-vie improves when it spends extended time in oak

casks (made with wood from the Limousin) and that it can even

be consumed straight from the cask.

3rd December – Story of exceptional product

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