The “Natural Hooch” movement
A people of irreducible Gauls, French distillers of natural hooch, wished to promote the fruit of their natural distillation. This is the birth of the “Natural Hooch” movement!
At the origin several distillers and distillers “natures” of which the Atelier du Bouilleur,
wished to expose their method of production and explain what distinguishes them from the industry, from many so-called artisanal distilleries and from the increasingly flexible European label “Agriculture Bio”.
with respect to inputs. The craft is not a guarantee of quality or authenticity. A craftsman can work with his hands imported plants or industrial or chemical materials.
Craftsmanship does not mean “organic” or “natural”.
Lack of knowledge about distillation and proper guidance in judging the quality of spirits is confusing to consumers, even those interested in production methods and quality standards. It is therefore time for natural distillers to take a cue from their Natural Wine comrades and define what a Natural Brandy is.
The heritage of natural gnoles
The art of distillation is ancient and belongs to the world of alchemists and farmers. First of all, distillation was an act of transformation of matter and creation of remedies. It was later that the idea of making alcohol with the local production of fruits, plants, vegetables or grains came up. Comfort in the heart of long winter nights or means of payment in the countryside, distillates have always been of great importance for our societies and their survival.
In any case, where humans cultivate, there is fermentation. And where there is fermentation, the still is never far away. At a time when every village had a still, unique recipes and production methods were born. These skills have been developed in connection with their respective terroirs.
Because of the implementation of a drastic and liberticide legislation, our distilling traditions are threatened of disappearance.
We believe that if we become aware of the baggage of our specific agricultural traditions, of the importance of the knowledge acquired in the XX and XXI centuries, as well as of the experience of all the distillers before us, we will be able to rediscover the richness of the flavors of an almost forgotten art.
The basis for the creation of the “Natural Hooch” Manifesto
With industrialization, the technique has developed but the principle of distillation has remained the same:
cultivate, ferment and evaporate.
It implies for us to take care of the earth that grows our fruits. Industrial and intensive farming is destroying our soils, our water tables and the biodiversity around the world.
As committed distillers, we cannot ignore the way our base ingredients grow and develop.
are transformed. Our lifestyle choices lead us to reduce our impact on the planet and this has implications.
We aim to make high quality, mindful products.
Alcohol can harm our health and it can help us get better. Dosis vevenum fecit: the dose makes the poison, as said
Paracelsus.
Its consumption is a question of balance. A good drunk that makes you happy, stimulates interesting conversations and fills you with good memories requires good alcohol. The natural hooch is for us the search for the
the purest expression:
– of the fruit, plant, vegetable or grain,
– of the soil,
– the personality of the distiller.
They will always result in a unique product and
original, because no distiller, no terroir,
no still, no season and no fruit is the same.
The standardization of tastes proposed by
We are not interested in the industry.
The natural hooch will therefore be defined by :
– handicraft work,
– clean distillates, without the use of inputs,
– respect for nature
