The brandy of the artisanal distillery
The natural hooch from the boilermaker’s workshop
0
chemical or animal input
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Wild plants used in our recipes
Brandy from the distiller’s workshop, the taste of natural hooch
The South of France makes you dream: The sun, the intoxicating aromas, the exceptional cuisine, the good wine, the quality of life, the tranquility (except for the cicadas and the wind…). This is the summary of the spirit that we capture in the bottle and that we present to you here.
All our brandies are produced locally, artisanally, collectively, vegan and naturally.
We use what grows around us to limit environmental and energy impacts as much as possible, and to express our terroir as rich in aromas as possible. There are almost no ingredients that travel more than 200km to reach our stills.
The brandy "La Fine Faugères"
Aged for 10 years in oak barrels (GI: minimum 5 years), Fine Faugères is a wine brandy from the Faugères appellation. Its first written mention is in the inventory of Empress Josephine’s cellar.
Capacity : 50cl
Alcohol : 42% Vol
Price : 55€ TTC
The brandy "Raspberry spirit"
In 2021 a friend saved several bags of dried organic raspberries from destruction. We have macerated them in wine brandy from Champs Pentus (Faugères) several times…
Capacity : 50cl
Alcohol: 40%.
Price : 45€ TTC
Brandy "Verveine%
Fresh Verbena is macerated in a blend of grape marc from the Pechigo estate: This is “40% herbal tea”!
Capacity : 50cl
Alcohol : 40% Vol
Price : 45€ TTC
The brandy "Marc de Grenache"
Grenache – more precisely Grenache Noir – is a typical and unavoidable red grape variety in the South of France. As a late grape variety, it is a real sun worshipper.
Cotenance : 50cl
Alcohol: 40%.
Price : 39€ TTC
Natural hooch in Faugères
The distillation of brandy in the Faugères PDO wine region
Located in the wine-producing area of the Faugères PDO in Languedoc, we distill mainly wine or grape marc from domains working in “nature”. We know the winegrowers who supply us and we know how they work: who makes their wine listen to music, who lets their sheep do the pre-slicing, who follows the rhythm of the moon and who doesn’t want to be in organic labeling because the proposed quality standard is not enough.
It is the same for the other ingredients: We ourselves gather wild herbs and fruits, and it is mostly friends who sell us or give us fruits from their garden or their culture. Our employees share our vision of good products and healthy production for people and nature. This is how we ensure the high quality of our products and avoid the possible unpleasant surprises of rather anonymous business relationships.
The Languedoc Roussillon is a land of discovery where we are still far from the limits.
33 signatories of the manifesto
The natural hooch manifesto
Taking our cue from Natural Wines, we, as artisanal distilleries, set out to define what Natural Spirits could be. The Manifesto of Natural Hooch expresses, in the form of 12 commitments, the good practices of spirits produced with respect for the earth, the plants, the water table, biodiversity and the social body. Our will is to promote the values of the spirits of artisanal distilleries which seek the purest expression of the fruit, the plant, the vegetable or the seed, the soil, and the personality of their distillers.
Organic in craft distillery
The quality of the brandy produced at the Atelier du bouilleur
Our products are no longer labeled organic – this label does not meet our requirements. Our ecological vision is deeper than the organic standards dictated by the European Union, and we do not support the voracious and incoherent machine of bureaucracy that comes with it.
For us, humans are co-inhabitants on this planet, and must live in respectful cooperation with other living beings. We don’t overuse them and we don’t force them, but we accompany ourselves with softs interactions and manipulations. That is to say: we recycle and we avoid waste. When harvesting we always leave enough for the plant to reproduce, we do not shave the spots. We ask their permission and thank them. Co-cultivation is preferred over monoculture and soil improvement for plant health over treatments. We don’t push them to be productive but we respect their break cycles.
the vegan brandy by definition
The brandy of the Atelier du bouilleur is vegan
Our products are vegan. Indeed, the raw materials have not been treated with products of animal origin and we do not use any in our manufacturing process.
But how can a wine or distillate not be vegan? It is important to know that for stabilization, clarification and filtration, the use of several products of animal origin is allowed: beef blood, egg white, fish bladder, gelatin, milk.
For those who are strict: It is fair to say that there are estates that use animals (sheep, cows, horses and pigs) to maintain the vineyard. Since these animals have a good life walking around outside, we don’t mind.
