Liqueurs 16.08.2016

The Pays de la Loire is famous, not only for it's wine, but also for original drinks that challenge your palette.

The Mayenne produces apples, ripened in the sun, that are transformed into juice and cider. In the 19th century, cider became France’s second national drink after wine. Posters from before the First World War claimed that it was better to drink cider than water, which was thought to be polluted. The Mayenne has kept the cider tradition alive and, for those who prefer pears, the Perry is equally delicious!

Apples are also used in The Maine Pommeau apple liqueur (AOC). 70% apples with a drop of apple brandy, aged in oak barrels for a minimum of 18 months, create this smooth drink.

In the Vendée , coffee comes with a kick in the form of 'Le Kamok'. This coffee liqueur, dating back to the mid 19th century can be drunk as a "digestif", a "hot toddy" or an "aperitif" and is also used in long drinks, cake and sweet making. There are even caramel versions and fruit liqueurs.

Combier liqueurs are located in the fairytale château town of Saumur . A tradition since 1834, the distillery produces the 'Original'; the worlds first triple sec, the 'Royal'; a blend of Original Combier, V.S.O.P. Cognac, the Elixir and ingredients such as aloe, nutmeg, myrrh, cardamom, cinnamon, and saffron. The 'Elixir' comprises an exotic blend of herbs, plants, and other spices from France's Loire Valley, Africa, India, and Asia. In addition, there are many fruit and aniseed liqueurs including the once banned 'Green Lady' (Absinthe). Check the label as some are 80% proof!

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