We harvest our fig leaves from southeast and southwest France at the peak of their aromatic potential. They are dried onsite, and then brought back to the distillery where they are roasted in an oven and left to macerate in alcohol.
This dry base spirit is then combined with honey and cognac, and left to rest for a certain time before being filtered and bottled.
On the palate it has notes of jammed figs, countered with dry tones of grilled almonds and rye.
The aroma of honey lingers, contrasted with a teasing bitterness on the tongue.
It is perfect served as a digestif – neat or on ice.