Introduction

Verveine liqueur is one of the great French traditions for after-dinner drinks. Appreciated for its vegetal, fresh, and citrus notes, it is often associated with standardized industrial recipes today.

At De Michellot, verbena is approached differently: as a noble plant, where each step of its production deserves precision, patience, and respect for taste.

But how is De Michellot verbena really made?
What plants are used?
What manufacturing method is preferred?

Here is a detailed look behind the scenes of the artisanal elaboration of this emblematic liqueur.

What kind of verbena does De Michellot use?

The verbena used for De Michellot liqueur is lemon verbena (Aloysia citrodora), recognized for:

• its natural aromatic intensity

• its elegant citrus notes

• its persistent vegetal freshness

The leaves are carefully selected to guarantee:

• aromatic stability

• an absence of excessive bitterness

• perfect compatibility with alcoholic maceration

Step 1: Selecting the plants

It all begins with the choice of raw materials.

At De Michellot:

• verbena leaves are carefully dried

• no artificial flavors are used

• the plant is processed in its purest expression

👉 This step determines 80% of the final taste.

Step 2: Verbena maceration

The verbena is then macerated in a neutral alcohol.

Why maceration?

Maceration allows for:

• slow extraction of aromas

• preservation of vegetal notes

• avoiding any aromatic harshness

⏳ This phase requires time and precision, in order to obtain an extract that is:

• fresh

• balanced

• true to the plant

Step 3: Aromatic blending

Contrary to popular belief, a verbena liqueur is not limited to a single plant.

De Michellot's recipe incorporates:

• verbena as the backbone

• complementary plants (mint, lemon)

• a blending process aimed at harmony

👉 The goal is not intensity, but aromatic clarity.

Step 4: Sugar/alcohol balance

Sugar plays a fundamental role:

• it rounds out the palate

• it fixes the aromas

• it structures the finish

At De Michellot, balance is sought to:

• avoid any heaviness

• maintain high drinkability

• allow for neat or mixed enjoyment

Step 5: Rest and stabilization

Before bottling, the liqueur benefits from a resting period.

This step allows:

• the aromas to meld

• the texture to refine

• the product to gain coherence

It's often an invisible phase, but an essential one.

What does De Michellot verbena taste like?

De Michellot verbena is distinguished by:

• a fresh and lemony attack

• a clean vegetal mouthfeel

• an elegant and lingering finish

It avoids:

• excessive bitterness

• heavy sweetness

• artificial flavors

How to enjoy De Michellot verbena?

• Neat , slightly chilled, after a meal

• Lengthened , with sparkling water

• In a cocktail , in light creations

• In restaurants , as an elegant digestif

Its versatility is one of the hallmarks of its style.

Why this manufacturing method makes a difference

The production of De Michellot verbena is based on:

• respect for the plant

• long maturation time

• absence of standardization

This is what allows us to offer an artisanal French verbena liqueur , designed for:

• discerning amateurs

• wine merchants

• restaurateurs

FAQ – Verbena Production

How is verbena made?

By macerating verbena leaves in neutral alcohol, followed by blending and balancing sugar/alcohol.

Is De Michellot verbena artisanal?

Yes, it is made using an artisanal process, without artificial flavors.

Is verbena distilled?

No, it is obtained by maceration to preserve the vegetal freshness.

What is the alcohol content of verbena?

It is deliberately moderate to guarantee finesse and drinkability.

Conclusion

The question “how is De Michellot verbena made?” is answered by a simple philosophy:
👉 respect for the plant, precision of action, and pursuit of balance .

An artisanal approach that allows this traditional liqueur to find its place in contemporary, elegant, and demanding gastronomy.

RECOMMENDED

• Product page De Michellot Verbena Liqueur

• Collection French Liqueurs

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