DE MICHELLOT artisanal verbena liqueur 30%

Store in a dry place away from light. Once opened, refrigerate to preserve its aroma.

Yes, verbena is traditionally recognized as an excellent natural digestive. Used for centuries as an infusion or liqueur, it aids digestion thanks to its antispasmodic and carminative properties, which soothe bloating and digestive disorders.

Verbena liqueur, made from fresh leaves macerated in alcohol, concentrates the lemony aromas and benefits of the plant. Served chilled at the end of a meal, it offers a light sensation while adding a vegetal and elegant touch to the tasting.

At De Michellot, our verbena liqueur is designed as a refined, natural, and colorant-free digestif, ideal for a sweet end to a meal.

Lemon verbena (Aloysia citrodora) is harvested in midsummer, usually between June and September, when the leaves are fully developed and bursting with aroma. The ideal time is just before flowering, when the plant's leaves are rich in active ingredients and essential oils.

To obtain a rich and fragrant artisanal verbena liqueur, it is recommended to:

Pick the leaves in the morning, after the dew has evaporated.
Choose young, tender, and very green leaves.
Use fresh verbena quickly after harvesting to preserve all its aromatic freshness.
At De Michellot, we select our verbena at its peak, from French herbalists, to guarantee a liqueur with intense, natural and perfectly balanced aromas.

In France, verbena, and more specifically lemon verbena (Aloysia citrodora), grows mainly in regions with a mild climate. It is found:

In Auvergne, particularly in Puy-en-Velay, the historic cradle of verbena cultivation in France.
In the South of France, such as Drôme, Ardèche or Provence, where climatic conditions favor its growth.
At French herbalists, specializing in quality medicinal and aromatic plants.
In vegetable gardens: verbena can also be easily grown at home, in pots or in the ground, as soon as the risk of frost has passed.
To make our artisanal verbena liqueur, De Michellot selects fresh leaves from French herbalists to guarantee pure and natural aromas.

Verbena liqueur can take on a brown or amber hue over time, a completely natural phenomenon linked to the oxidation of plant pigments present in the leaves. During maceration, fresh verbena leaves release chlorophylls and aromatic compounds. These elements, upon contact with air, light, or simply with aging, evolve and change color.

This browning in no way alters the liqueur's taste. On the contrary, it is often a sign of a handcrafted liqueur without coloring, faithful to a traditional recipe. At De Michellot, we choose not to add any artificial coloring, in order to preserve the authenticity, transparency, and naturalness of our products.

Storing the liqueur away from light and at a stable temperature helps slow down this phenomenon, without ever harming the aromas.