Griotte (Morello cherry)
Red and sweet like cherry, this light liqueur is enjoyed cool,
as an aperitif or digestif, or combined pleasantly in simple
cocktails: Champagne-Griotte, White Wine-Griotte, and desserts,
on a scoop of vanilla ice cream.
Serve cooled.
Bourgeons de Sapin (fir buds)
The buds of Pinus Sylvestri are really appetising and digestive.
Enjoy it just cooled, without ice.
Douceur de Chocolat Belge
Expresses the characteristics and original particularities of true Belgian chocolate. Distillation of two cocoa beans, one natural and one roasted, coming from the Ivory Coast and used in the production of the best Belgian chocolates. To ensure the respect of the product, there is no addition of thickener or cream. The subtlety and delicateness of the sweet and of the colour result from the use of brown candied sugar.
To the nose, the original expression of Belgian chocolate is favoured by the mellow texture, the delicateness of brown candied sugar, vanilla and biscuit. It has a fine roundness in the mouth, giving it a long-lasting aromatic persistence.
Serve chilled, not iced, to accompany fruit tarts, chocolate desserts and ice creams.
Libertine
Delicate, slightly sweet combination of apple, orange and cherry
flavours. Served chilled. Can be mixed with champagne for a
Libertine Royale cocktail.
Fruits de la Forêt
Subtle combination of four rare, wild, fruits: bilberry, blackcurrant,
wild raspberry and elderberry.
Enjoy it cooled, without ice.
Douceur d’Abricots
The magnificent Luizet apricots, from the Swiss Valais, are fermented and then distilled with their stones. The juice of the fruit is then added so as to attain this exquisite, mellifluous, sweet and delicate note.
To the nose, the fresh, fruity and floral notes then give way in the mouth to a very pronounced taste of deliciously ripe apricot, with a hint of bitter almond. Very fine length.
Serve chilled, not iced, as an aperitif or at the end of the meal. Also accompanies desserts, sorbets or fruit bavarois.
Serve cooled.
