Michellot Expertise: French Distillation Explained by the Master Distiller
De Michellot
De Michellot's Know-How: French Distillation Explained
De Michellot's know-how is based on ancestral techniques: cold maceration of fresh plants, copper pot still distillation, meticulous dosing, and aging. A dive into the making of an artisanal liqueur.
Step 1 — Plant Selection
Velay verbena, Massif Central gentian, Alpine genepi >1800m, French elderflower, organic green anise/star anise, French mint. Exclusive seasonal harvesting.
Step 2 — Cold Maceration
4 to 12 weeks depending on the plant. Slow extraction of aromas, without thermal denaturation. Major difference from industrial methods (supercritical CO2 extraction = flat aroma).
Step 3 — Blending and Dosing
The master distiller adjusts sugar/water/macerate according to the preserved traditional recipe.
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