Michellot Expertise: French Distillation Explained by the Master Distiller

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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