Ōrtensia

Smooth and very fruity cassis liqueur. Sweet and intense black berry flavor. Ideal as an aperitif or digestif.

Artisanal aniseed aperitif from Provence. Fresh notes of licorice and aromatic herbs. Best enjoyed diluted with fresh water.

Artisanal mint liqueur. Intense and natural freshness, without excessive sugar. Perfect at the end of a meal.

Digestive liqueur based on verbena. Herbal, lemony, and slightly peppery flavor. A traditional specialty of the Velay region.

Famous herbal liqueur made by the Carthusian monks. Special cuvée from the Meilleurs Ouvriers de France, complex and balanced between yellow and green.

High-end apricot liqueur. The fruit is pure and vibrant, with a silky texture. A gastronomic reference.

Aged Japanese plum liqueur. Complex sweet and sour flavor with notes of almond and candied fruit from aging.

White spirit distilled from greengage plums. Delicate and sweet aroma of ripe fruit. Dry and fragrant digestif.

Williams pear eau-de-vie. Very expressive nose evoking freshly cut fruit. Fine and persistent palate.

Rare eau-de-vie from wild raspberries. Intense and floral aroma of red berries. Great finesse on the palate.

Dutch gin with a malty character, reminiscent of traditional jenever. Spicy and herbaceous notes. Best enjoyed neat or with tonic.

Artisanal Japanese gin. Distilled from shochu, with local botanicals like yuzu and ginger. Very aromatic and complex.

Old Norman apple brandy, aged for 20 years. Aromas of baked apple, spices, and precious wood. Rich and round on the palate.

Burgundy wine eau-de-vie. More delicate than marc, with fruity and floral notes. Aged in cask.

Grape pomace eau-de-vie (skins and seeds). Powerful and rustic, typical of the Burgundy terroir. A digestif with character.

Marc from the most prestigious plots. Great aromatic complexity and exceptional length on the palate.

Exceptional Italian Grappa made from Barolo pomace. Double boiler distillation to preserve the aromas of the Nebbiolo grape. Elegant and fruity.

Fresh and fruity VSOP Cognac. Emphasizes the grape variety and terroir rather than the wood. Notes of white fruits.

Cognac XO (Extra Old). More depth with spicy and woody notes while retaining freshness. Velvety texture.

Single vintage Cognac from 2011. Reflects the characteristics of this specific year. Clean and saline profile.

Powerful and undiluted (cask strength) Cognac. Intense aromatic concentration, for discerning amateurs.

Classic blend of Grande and Petite Champagne. Rich, with notes of dried fruit, honey, and sweet spices.

Traditional white agricultural rum from Haiti. Wild fermentation, exotic aromas of truffle, fresh cane, and spices. Powerful.

Aged Australian rum, with a Sherry cask finish. Indulgent, with notes of red berries and nuts.

Pure cane juice rum from the island of Grenada. Specific terroir, modern distillation. Fresh, vegetal, and peppery.

Terroir rum from a single farm. Distilled in a Pot Still for more body and heavy aromas.

Another expression of terroir from the Renegade distillery. Distinct aromatic profile depending on the cane variety and soil.

Blended rum with a smoky and spicy profile, often achieved through special aging techniques.

Pure cane juice rum from Mauritius, aged 11 years. Notes of vanilla, sweet spices, and toasted wood.

Aged agricultural rum from Martinique (AOC). Blend of three great vintages. Very complex, woody, and spicy.