Liquors by NOYAU DE POISSY Distillery
The NOYAU DE POISSY Distillery, established in 1698, is the last historical distillery in the Paris region.
The Seine Valley has long been renowned for its sunny slopes planted with numerous apricot, sloe and cherry orchards. The kernels of these fruits all have highly aromatic qualities. The idea of macerating them in locally-produced fruit and wine brandies must have evolved fairly early on. These first liqueurs, known as ratafia, were extremely popular for a long time.
The first two liqueurs : “Gobelet d’Argent” and “Sceau de Saint-Louis”, are made using apricot kernels that are macerated or distilled in a superior quality spirit. Depending on the recipe, a fine brandy may be added, then the liqueurs are flavoured with plants.
The third liqueur “Liqueur de Paris” is made from the stone of a little wild berry : la prunelle. The stones are first macerating with neutral beet’s alcohol, then are distilled in a small traditional pot still. The distillate is then blended with other secret ingrédients in the final recipe which is slightly flavored and well balanced. It has a wonderful flavor of sweet almond, elegant with notes of wild berries. In 2013, it has been awarded by the Gold Medal of the Annual Agricultural Fair in Paris.
Let’s test it ! You can buy these liquors in traditional liquors boutiques (such as Nicolas wine shops for example)
Remind : Excessive alcohol drinking is a health hazard, drink with moderation !
