Our Artisanal Eaux de vie

Apple brandy made from the 15 varieties of the estate is blended here and bring a beautiful harmony of flavours.

For the first vintages, we bought 10 varieties of apples in organic and biodynamic methods: Crimson, Red Devil, Krown, Topaze, Ecolette, Santana, Joseph, Reinette d'Anjou, Pinova and Elstar.

Today we use the 15 varieties planted on the estate (also cultivated in biodynamics)
De Graine, Reinette de Brive, Court Pendu Rouge, Reinette Gris du Canada, Api Etoile, Reinette du Mans, Canino del Clots, Reinette Cloucharde, Museau de Lievre, Haut de Liege, Reinette de Pons, Pomme d’Ile ou P.Rose, Chanteclerc, Reine des Renettes.

The apples are overripe (passerillage) in the boxes, then they are hulled, crushed and fermented without any oenological or artificial addition.

Distillation is then slow and careful, optimizing the heating hearts to keep all the aromas of the fruit. The maturing is done in glass Jeanne lady and the brandy is bottled as the demand increases. 45% VOL On an idea of Philippe Quesnot (author and learned grocer) and Michel Tolmer (author/illustrator rocked by the ripple and natural wine). You can find their website glougueule.fr

Appearance

Complex Nose, both fresh and ripe apple aromas

Palate

Very clear but dry, long-lasting in the mouth with a return

Gastronomic Pairing

• Pies, cheeses and granita
  
  
  

We manually remove tails (pedicel), eyes (stamen, sepal and style), all seeds and bedsores or dubious evolutions, to preserve the pear's flavour. Discernment and cleanliness go hand in hand during crushing to start fermentation quickly. Without artificial additions, the metamorphosis of flavours and sugars takes place over six weeks.

With a free mind, the pears increase in quality. Our know-how combined with the distiller completes our works to give you the "spirit of Williams Pears".

45% Alcol Vol.

Appearance

Its brightness matches perfectly with its clarity and brilliance. It is highlighted by subtle green and platinum reflections.

Nose

The first nose fixes the frame and the direction.
The 2nd nose gives sight and depth. Through which the signature of the pear unfolds and establishes itself as the dominant theme highlighted by the quality of the fruit (soft) and the distillation.

• White/yellow/dry/exotic fruits (apple, pear)(white currant, napoleon cherry)(apricot, plum, quince)(almond, hazelnut)(passion, pineapple, papaya, coconut);
• Citrus fruits (chin lemon, egly, mandarin, pomelos);
• Floral (honeysuckle, pink, iris, peony, acacia, orange tree);
• Vegetable (bergamot, ginger, eucalyptus, cedar, lemongrass);
• Infusions (verbena, linden, chamomile);
• Pastry (butter brioche, kouglof, strudel);
• Wax/caustic;
• Undergrowth (leaf in autumn, mushroom);
• Mmineral (chalk, flint).

Palate

Since the beginning, you feel the vivacity and softness, not without elegance. They constitute the buttresses allowing the whole to be elevated to a Gothic style. The fruit is fresh, peeled to raw, with citrus fruits (flesh) and white and yellow fruits associated, with a slightly stewed base. The first will be the vectors of freshness/acidity and the second will lead us to the middle of the mouth, bringing fat and pastry character.

The freshness/acidity is combined on the citrus peels and an induced noble plant (bergamot), both the elasticity and the resistance of the whole.

The alcohol, in the background, is the backbone; it reinforces this sensation previously mentioned (elasticity/resistance). When all these elements resurface, the material has a fatty and pastry character (the skin tone of the pear).

The finish unfolds, on flavours already encountered: pastry (pear Charlotte,...), confectionery (candied fruits), finely corseted by beautiful bitterness (bergamot, lime tree).

Gastronomic Pairing

• Pear Belle-Hélène.
• A few years ago, the Valhrona Chocolate Chef wrote a book on chocolate, not as a secondary element, but almost as the main one. There's a recipe for marbled foie gras with chocolate.
• There is a great temptation to associate this pear with recipes that contain chocolate.
• Mont d'or chaud in Jura wine.
• Pear-choco crumbles and gingerbread.
• Chocolate fondant from Michel Bras.
  

"Pierre Pernias"

Disbudding in spring, green harvesting in summer, raisined grapes, this grape brandy deserves covetousness and application. Sorting, manual destemming of the grapes, light pressing and incomplete natural fermentation, allow the residual sugars to be distilled and distinguish themselves drop by drop.

Personality, suppleness, it's the Indian summer in the bottle!

45% Alcol Vol.

Appearance

Spotted with fine pale golden yellow tints. Its brightness matches perfectly with its clarity and brilliance. It is highlighted by subtle green/platinum/gold reflections.

Nose

The first nose expresses states that range from freshness, through different paths, to candy. Escorted by elegance and highlighted by thickness. The 2nd nose is based on subtle sketches and exquisite floral and fruity scents, with a pleasant mineral base.

• White / yellow / exotic fruits (apple, pear, peach) (plum, quince, apricot, date) (papaya, Kumquat, Kumbawa, passion, mango, pineapple);
  Citrus fruits (lemon, mandarin, grapefruit, clementine);
• Floral (acacia, hawthorn, rose, lemon balm, lily, mimosa);
• Vegetable (jasmine, bergamot, ginger, fern, gentian, anise);
• Infusion (verbena, lime, chamomile);
• Confectionery (Angelica, citron);
• Undergrowth (humus, mushrooms);
• Balsamic (honey, wax, encaustic);
• Pastry (brioche with candied peels, kouglof, gingerbread, rum/grape ice cream);
• Cocoa liqueur;
• Balm water from the Carmelites;
• Blond tobacco;
• Mineral.

Palate

From the onset, we see that if it has turned to maturity... the palate remains very young. It's serene, a little straight, but already with silky/soft texture.
The fleshy/dry fruitiness with its half fig, half grape character, or half fresh, half compote is the herald of thickness and mellowness.
The acidity/freshness is built in a clerestory, it contributes to the elasticity, but also the solidity, of the whole and rests on a vegetable base (rhubarb, mint).
The alcohol, like the halyards of a boat, shrouds the whole in its verticality. The texture has the coherence of an elegant profile, preserving the memory of the dried grapes.
The finale is slow, playing with our impatience, persistent, with flashbacks on flavours (peppery) already met.

Gastronomic Pairing

• Garbure.
• Cod piquillos.
• Pan-fried foie gras with raisins.
• Guinea fowl stew.
• Orange pie with candied peppers, shortcrust pastry with salt.

"Pierre Pernias"

To improve the flavour of our plums, after picking, we ripe them in the boxes. We manually remove all the tails and stones to get the fruit free. They are then only flesh and skins.

After a long fermentation, a fine but deep scent of Reine Claude Doree freezes. Our gentle and precise distillation enhances its aroma.

45% Alcol Vol.

Once again, the tasting breaks down the purity of the flesh and then the skin into length.
Appearance

As Byron (1817) said:"... in a dress of clouds, with a snow tiara" she presents herself to us. It is clear, bright and luminous. And these reflections are the ones that light consents to give it.

Nose

From the first nose, we perceive its amplitude, its complexity, which combines concentration/ freshness/ smoothness/ generosity/density/density/ softness.
The 2nd nose reveals a multitude of fruity/floral scents, through which discreet flavours of old-fashioned pie with brown sugar can be seen filigree. Beyond these primary findings, it develops in the manner of a metronome.

• White, yellow, dry, dried and exotic fruits (apple, pear, peach) (plum, quince, apricot) (almonds, hazelnuts) (date, fig) (pineapple, papaya, passion) (plum);
• Citrus fruits (lemon, mandarin, pomelos) (blood orange/bigarade/soft both in its peel but also in the flesh of the fruit);
• Vegetable (jasmine, bergamot, fern);
• Infusion (lime, verbena, green tea);
• Spices (vanilla, cinnamon, cardamom);
• Pastry (Tatin, strudel);
• Confectionery (Flavigny pastilles) ;
• Liqueur from Montserrat;
• Almonds/fresh dates;
  
• Mineral.
  

Palate

It is (from the onset) the extension of the nose. It is a rainbow of states: fat, rich, greedy, creamy, aromatic, sappy, lively. It is based on a mix of melting and even stewed fruits.
Acidity, on the other hand, is present without exuberance and is based on a noble plant (fern, orchids): the essential essences of bergamot, jasmine, fern, citrus peel bring a feeling of verticality and a renewed vitality.
Alcohol builds matter both in its verticality and in its horizontality sitting on a very solid pedestal.
The material, accompanied in the background by confectionery (Anise, Flavigny pastilles), is soft, fatty with residual bergamot sugars present but refined and gourmet. The finish, spherical and slender, is full of refreshing minerality. It slides on a base of beautiful bitters. It is escorted by peppery notes and makes us crunch a melting fruit, without any manoeuvrable effects...

Gastronomic Pairing

• Pastis d'Amélie.
• Pastis d'Odette.
• Basque cake.
• Crustade.
• Melon tatin with lavender honey.
• French toast fries + Itassou black cherry jam.

"Pierre Pernias"

Made from an old Gaillacois grape variety reintroduced by the Plageoles family, the grapes are harvested after passing through, this very aromatic, vinous brandy stands out from other grape brandies by its spicy notes.

45% Alcol Vol.

Appearance

Intense straw yellow. It is Bright, bright and clear. The jasper reflections waver between golden /green/silver shades where silvery shades also appear which denote with its age.

Nose

We're not in Terra incognita. Fruity/floral welcomes us, but with a strong character. The first nose, intense, powerful and more pointed, has its origin in several citrus fruits (orange, lemon, and their peels).
The 2nd nose, on the other hand, plays the card of the fruit basket/pastry. All in all, nothing more classic: the signature of the Prunelard, combined with the element of terroir. Let's see...

• Black/red/stone/dry fruits (blackcurrant, blackberry, sour cherry, blueberry) (redcurrant, raspberry, wild strawberry, plum, sloe, prunes, fig);
• Fruits in brandy;
• Dried fruit (hazelnut/kernel powder, same grind as flour);
• Citrus fruits (lemon, grapefruit);
• Floral (violet, pink, peony);
• Plant (fern, mint, nettle, arbutus, elder, ginger);
• Precious woods (cedar, sandalwood, rosewood);
• Spices/aromata (long pepper, cebèbe, nutmeg, clove, cinnamon, vanilla, thyme, bay leaf, marjoram);
• Licorice /zan;
• Empyreumatic (cocoa, coffee (roasting), toasted, caramel, smoke);
• Pastry (brioche, gouglof);
• Mineral;
• Undergrowth (humus, mushrooms);
• Animal (leather, meat juice).
  

Palate

It's sweet and acidulous, but also a prelude to delicacy. It is based on pastry and confectionery flavours. Fruity and floral add their strengths and confirm its gourmet character.
The acidity, on the other hand, has retained its youthfulness and is based on plants and confectionery, inducing its dynamism.
Alcohol, on the other hand, seems to have lodged more quickly in the body of the material. The material harvests/federates these elements to build a profile. It looks to the future ignoring that the road ahead is longer than the one she has already covered. In the final, we detect both sweetness and pain: the sweetness of birth too close and the pain of birth too close...

Gastronomic Pairing

• Landes salad.
• Basque chicken.
• Gizzard salad.
• Chicken in a salt crust.
• Pan-fried foie gras with Aceto Balsamico di Modena.
• Pressed foie gras with morels and marinated guinea fowl.
• Carpaccio of scallops with truffle.
• Vegetable salad and salads with crispy brig.
• Quail stuffed with foie gras and courgette, samosas of salted vegetables.
• Fillet of soft sea bass, salt icing, capers, and Espelette chili pepper.

"Pierre Pernias"

It is on the lands of the Domaine Cazottes that our little spelt grows following the principles of biodynamics. Once harvested, we send it to a malting plant that will treat the grains with the respect they deserve. Once the malt has been obtained, it is the brewer's turn to use his know-how. The result is an unfiltered artisanal beer. At this stage, we take control back, we make the most of the work done and distil the beer. Finally, we are witnessing the birth of this tasty brandy.


Appearance
Translucent

Nose
Aromas of baked bread, cereals, flour

Palate
Surprising notes of sourdough and red fruits

Gastronomic Pairing 
Very ripe cheeses