Our Artisanal Liqueurs

In our vegetable garden, between our plum trees and our aromatic plant productions, the tomato plants are sown and transplanted. Over 158 tomatoes varieties, including the Golden Jubilee, Crimean Black, Bern Rose, Market Wonders, Andean Horn... and many others, make up our liqueur.

When the harvest season arrives we take pleasure in taking our basket to pick our ripe tomatoes of the day. These last sips of sunshine will then be sorted and cut into quarters manually. They are then macerated with our homemade organic brandy. After that, we let time do its work...

You can now enjoy it as an aperitif, accompanied by some good antipasti (pike, parmesan, tapenade...)

Fresh, straight and lively. A rare aromatic palette.

18% Alcol Vol.

Appearance

It welcomes us in a topaz delivery. It is opaque, bright, slightly veiled. Here too, the reflections have expanded to give a brown and coppery style, among which amber has taken its place. They give richness and thickness to the dress.

Nose

The first nose rich/balanced/ seductive/dynamic, a little rough from stripping, is resolutely asserted on vermouth flavours (punt es mes)/rancio/oxidative.
The 2nd nose, on the other hand, is fruity (Grape)/spices/woody, overwhelming us with its dynamics. Let's try to detail its tree structure which promises great complexity:

• Black/exotic/dry/dry fruits (blackcurrants, blackberries, cherries) (papaya, mango, passion) (walnuts, almonds, pecans, peanuts, nuts) (figs, prunes, apricots, dates);
• Floral (pink, violet, acacia, melissa);
• Infusion (verbena);
• Spices/aromata (star anise, vanilla, cinnamon, Sichuan pepper, nutmeg, coriander, ginger, cloves) (thyme, rosemary, marjoram, curry);
• Floral (violet, pink, peony);
• Deep smoky (cocoa, coffee, toasted, caramel, smoked);
  
• Balsamic (honey, maple syrup, wax, sandalwood);
• Milk/pastry (butter) (brioche with candied peels, gingerbread);
• Animal (musk, Russian leather);
• Undergrowth (hummus, mushrooms).

Palate

From the beginning reveals a delicious exuberance of aromas and sensations, and by mimicry, it covers the marks of oxidative Banyuls. It also gives an impression of fullness with a grain and a velvety texture, even sweet, even nourishing.
The palate is balanced between the exuberance of a fruity taste, with notes of ripe stewed fruit that give richness, melt-in-the-mouth smoothness and tannins that seem to be contained in the body of the wine itself without it appearing in it. However, they are numerous, ripe and silky. They are printed with a micro-softener.
The freshness (acidity), for its part, relays this sensation through a unique tactile impression and finely corseted by beautiful bitterness (rancio = groundnut).
The alcohol is integrated and draped in the silky texture. These elements combine to give a stable construction to the essence, which is elegant and soft.
The finish is very, very long, where all the aromatic elements already mentioned are ignited, and all that with great persistence.

Gastronomic Pairing

• Perigord Potée.
• Basque tuna.
• Lobster with herbs and lemon.
• Briouats à la kefta.
• Chorizo tortilla.
• Tuna Empanadas.
• Foie gras with a cloth.
• A plate of blue-veined cheeses (Roquefort).
• Ripened cheeses (Perrail, Livarot, Carré de l'Est, Pont l'Evèque, Banon,...).
• Pear pan-fried with thyme, olive oil and orgeat jelly.
• Crispy pancake of candied pears with almonds.
• Snow of cottage cheese and pear compote.
  
• Roasted scallops served with a compote of nashi.
• Pumpkin iced cake.
• Caramel pears, mascarpone and maple syrup.
• Pineapple carpaccio in a salt crust.
• Or alone, to meditate...
  

"Pierre Pernias"

18% Alcol Vol.

Appearance

An exquisite encounter, the brilliance of the appearance captivates the eye: the tawny, even topaz, deep hue. It is bright, clear and luminous. The tree structure of the bitten and coppery reflections (bronze...) highlights the extremely fine disc.

Nose

The first nose is fresh/powerful/complex/surprising/warm/concentrated.
The 2nd nose is based on a macerated black/red fruitiness, where already, vermouth/ranciotated/ fruit almond notes are emerging.
These two expressions reveal a surprising complexity. The refined "drawing" is becoming more precise, and will be a harbinger of:

• Black/red/dry/dry fruits (blackcurrant, blackberry, Burlat cherry, Ente plum, sloe) (Napoleon cherry, English cherry, raspberry, redcurrant) (nuts, hazelnut, almond, pecan nuts) (dates, fig, prunes);
• Floral (pink, verbena, melissa, hawthorn, violet, acacia, peony);
• Plant (bergamot, jasmine, gentian, eucalyptus, cistus, nettle);
• Spices/Aromatics (Badiana, allspice, black pepper, nutmeg, coriander, ginger, clove, cinnamon, fenugreek) (rosemary, bay leaf, marjoram, cumin, fennel, turmeric, cardamom);
• Deep smoky notes (cocoa, coffee (roasting), toasted, caramel);
• Balsamic (sandalwood);
  
• Pastry (gingerbread);
• Undergrowth (hummus, mushrooms, truffles).

Palate

The evolution of the impression on the palate is characterised by a rebalancing of power, roundness and suppleness.
The rich and melting fruitiness induces the flesh/pulp of the fruit and the bitterness of the stone.
Acidity is present, without exuberance. It shrouds the material and gives it verticality.
The alcohol gives it a slender character and retains a greyish character. The original fruit induces a tannic impression that brings depth. The material, which is very rich and mature, challenges us. The vermouth/ranciotated character is precisely defined and anchored in this material, with a certain presence without heaviness and with finesse. She is looking for her way in the field of possibilities.
The long finish always has a double personality. It oscillates between strength (vermouth/rancio/quinquina) and elegance (melted fruit/meaty) mediated by smoky notes, and this during long finishing.

Gastronomic Pairing

• Duck breast in a salty crust.
• Rack of suckling lamb from the Pyrenees.
• Duck confit with Sarlat potatoes.
• Bullfighter.
• Seven o'clock lamb in the Parmentier style.
• Shoulder of baked lamb.
• Cassoulet.
• Duck breast in a salt crust and sweet potato chips.
• Roast duck breast with foie gras and potato in a salt crust.
• Sweetbread with truffles and old Savoy Tomme cheese.
• Sologne partridges lacquered with Montargis pralines, turnips and candied spring onions.
• Farcement (Savoyard speciality).
  
• Crème brûlée with red pepper.
• Cabbage stuffed with gizzards and foie gras.
• Turbot fillets with saffron sauce and pruned peppers.
• Andouillette crumbles with potatoes.
• Spring roll.
• Carpaccio of scallops with truffles.
• Coulibiac of salmon.
• Red label bar with scampi cream.
• Roasted sea bass with fennel.
• Veal sweetbreads with chanterelles.
• Harmony of salmon and snail.
• Scallops with honey.
  

"Pierre Pernias"

Most often going from green to rotten, they are equipped and seeded with a chopper and then by hand. Then, they macerate for a long time in wild quince marc and wine brandy. Slightly sweet, this liqueur finds its balance in a hint of original bitterness.

This liquor is also called wild quince water.

18% Alcol Vol.

Appearance

It is under a yellow/gold livery that she gives herself to us, although fawn/ polished mahogany shades compete with her for the first time. It is clear, bright and luminous. Very rich, powerful, solid reflections, of an unusual yellow that could be described as "salty yellow" underlined by shades of patinated bronze.

Nose

The first nose combines concentration, freshness and generosity.
The 2nd nose reveals a multitude of fruity/floral/vegetative scents, through which discreet dry rancio flavours emerge as a filigree. Beyond these primary observations, the whole process develops in the manner of a metronome.

• White, yellow, dry, dried and exotic fruits (apple, pear, peach, plum, plum, quince (in all its forms), apricot, almond, hazelnut, walnut, pecan, date, fig, prune, apricot, papaya, passion, pineapple, mango);
• Citrus fruits (lemon, mandarin, grapefruit);
• Floral (peony, violet, pink, acacia, melissa);
• Citrus fruits (lemon, grapefruit);
• Floral (violet, pink, peony);
• Vegetable (jasmine, bergamot, fern, cedar, sandalwood, light tobacco, ginger);
• Infusion (bergamot, jasmine, Lapsang souchong tea, verbena, lime blossom, chamomile);
• Spices (vanilla, cinnamon, cardamom, star anise, curry, nutmeg, coriander, cloves);
• Macerated cores (almond of the previous fruits);
• Empyreumatic (cocoa, coffee, toasted, caramel, smoked);
• Balsamic (honey, maple syrup, wax, sandalwood);
• Milk/pastry (butter) (brioche with candied peels, gingerbread);
• Undergrowth (hummus, mushrooms, truffles);
• Aalmonds/fresh dates;
• Mineral.
  

Palate

On the first impression is fat, rich, greedy, smooth, aromatic with a soft base. It is based on a mix of melting fruits accompanied by a rich floral (mirabelle plum flower and quince).
Acidity is present without exuberance and plays a double role: it prevents the material from falling into heaviness thanks to its dynamics flirting with the essences of bergamot/jasmine/fern/ citrus peel, it also brings this feeling of verticality.
Alcohol, without playing a second role, sits the whole thing on a well-constructed pedestal.
The material is soft with a very present bergamot remanence, which makes it refined and gourmet.
The finish, spherical and slender, is full of refreshing minerality. She makes us bite into a melting fruit (tarte tatin), without any manoeuvrable effects...

Gastronomic Pairing

• Small brezins of Vendée or mogettes.
• Monkfish curry.
• Cod cassoulet.
• Stuffed cabbage.
• Rabbit stew and pork ribs.
• Rabbit with mustard (either old-fashioned or grape must).
• Chicken hunter.
• Chicken tagine with prunes.
• Confit of lamb mouse with figs and almonds.
• Shoulder of lamb with candied lemon.
• Veal roulades with prunes and creamy polenta.
• Lacquered veal shank.
• Pot au feu.
• Alsatian poke.
• Sautée of pork cheeks with chestnuts.
• Clementine cake.
• Truffled chickens in a bread crust.
• Baeckeoffe the old-fashioned way.
• Terrine of exotic fruits.
  

"Pierre Pernias"

This is a necessary job to separate the flesh from the core. Macerated for about 12 months in our own organic brandy, bottled without any filtration.

Appearance

Cardinal/orange, whose thickness and richness are the vectors of future sensations. It's brilliant, clear. The cohort of reflections oscillates between the memory of a sparkling appearance in youth, and the future announced by shades more in Provençal shades.

Nose

The first nose dominated by distinction and straightness.
The 2nd nose is not stingy with straightforward aromas of mixed fruits, slightly stewed and finely enhanced with sweet spices. Everything is ordered and melted down.

• Black/red/dry fruits (blackcurrant, blackberry, blackberry, sour cherry, blueberry, redcurrant, raspberry, wild strawberry, plum, sloe, prunes, figs);
• Fruit pie;
• Stone fruits;
• Floral (violet, pink, peony);
• Vegetable (fern, mint, nettle, arbutus, elder, ginger);
• Precious woods (cedar, sandalwood, rosewood);
• Spices/aromata (long pepper, cebèbe, nutmeg, clove, cinnamon, vanilla, thyme, bay leaf, marjoram, tapenade);
  
• Licorice /zan;
• Deep smoky (cocoa, coffee (roasting), toasted, caramel, smoke);
• Mineral;
• Like some malts, we smell like waxed parquet;
• Undergrowth (hummus, mushrooms).

Palate

From the onset, we find the power and richness that we had on the nose highlighted by the tension/suavity combination. But this time, acidity and freshness join the procession, relying on beautiful bitterness as one of the elements of the base.
The fruitiness, on the other hand, is cooked and compote: it is the constituent of thickness, but also richness.
The backbone of the matter is the role assigned to the alcohol that is part of it.
The material, in a very cavalier style, is both very courtesan and very commoner.
The finish is marked by a slightly manly touch, supported by spicy flavours that remind us of Christmas pastries, and this on long finishing. A pleasant and complex eau-de-vie, which plays the scene of the balcony, but which nevertheless remains accessible for tasting.

Gastronomic Pairing

• Tagine with 7 vegetables and candied lemons.
• Tomatoes stuffed with bacon and rice in broth.
• Fricassee of forest rabbit with garlic in the shirt.
• Duck blanquette with purple mustard.
• Sautéed lamb with curry and raisins.
• Braised lamb mouse and hazelnut purée.
• Crispy pork roast with milk.
• The Alsatian pigeon, cabbage stuffed with sauerkraut, Xocopili chocolate sauce (recipe of chef Nicolas STAMM).
• Cold avocado soup with crispy pancetta.
• Veal cutlets rolled with Parma ham.

*Here is an original alternative to the classic melon/port, revisited for the occasion with a Rivesalte: it is a question of making a melon carpaccio, in parallel to make balls of fresh goat cheese then roll them in chopped pistachio nuts (type: Petit Billy or with fresh goat cheese from Provence: Gratteloup or Jabronce). Make a caramel. Coat the melon carpaccio with the caramel. Place the small balls of cheese on top. And enjoy your meal...

"Pierre Pernias"

18% Alcol Vol.

Appearance

It has a very pale yellow colour, almost white. It is clear, bright and brilliant. Reflections are those that light gives to it when it diffracts through the liquid.

Nose

The first nose is surprising. It is monastic, hospitable and pharmaceutical. After processing, the large citrus family invites itself to the wedding. One can then perceive peels of lemon, pomelos, blood orange and maltese, clementine and mandarin.
Prolonged ventilation gives it more thickness and richness. Floral notes appear honeysuckle, jasmine, peppermint, rose, lilac, green tea and lily. Spicy flavours are also present: white pepper, coriander, dill and cloves.
 The whole is placed on a vegetable/mineral base: fennel and mustard seed; saline, iodized.

Palate

The approach on the palate, both creamy and seductive, is slightly mellow. It spreads its tactile scope over the entire palate in a sweet and coated way, with a density of citrus fruits, exotic fruits, and paradoxically acidulous red fruits (redcurrants, raspberries).
The mineral bone structure provides juice and fullness. The balance is provided by acidity of citrus fruits with red flesh, of the mandarin/orange/clementine type, which carries an aromatic impulse of dynamic freshness where the scents previously encountered are mixed.
The salty and aniseed finish contrasts with the generous fatness that finishes the mouth on many caudalies.

Gastronomic Pairing

• Small brezins of Vendée or mogettes.
• Monkfish curry.
• Cod cassoulet.
• Stuffed cabbage.
• Rabbit stew and pork ribs.
• Rabbit with mustard (either old-fashioned or grape must).
• Chicken hunter.
• Chicken tagine with prunes.
• Confit of lamb mouse with figs and almonds.
• Shoulder of lamb with candied lemon.
• Veal roulades with prunes and creamy polenta.
• Lacquered veal shank.
• Pot au feu.
• Alsatian poke.
• Sautée of pork cheeks with chestnuts.
• Clementine cake.
• Truffled chickens in a bread crust.
• Baeckeoffe the old-fashioned way.
• Terrine of exotic fruits.
  

"Pierre Pernias"