Step 5: Assembling-cutting.

Just before bottling, the brandy is mixed with water low in minerals to obtain the ideal degree for tasting and marketing. For example: 43% vol for Williams Pear N°1.

Liqueurs and sweet pleasures are mixed with fruit juice to achieve a colour and smoothness
which are softer on the palate.

Each product is then filtered to ensure total quality.

Step 6: Decanting.

The decanting in 20 cl “Demoiselle” and 70 and 75 cl “Lady” bottles is performed by a specific machine that rinses, fills, caps and labels the bottle on both front and back.
150 cl Magnum bottles are filled, labelled, corked, and sealed with wax manually.

The different gift packages, tasting cases, and group set cases are carried out manually at the distillery for one last verification before shipping to cellarmen, specialised shops and restaurants.

Step 7: Tasting.

Finally, the bottle reaches your table after at least two years of uninterrupted, attentive care.
You should take care in turn to keep the bottles away from light, as it can prove detrimental to the proper keeping of brandies and liqueurs. The Eau de Villée should be put in the freezer to be kept fresh and very digestive at all times. Brandies, liqueurs and sweet pleasures should be served at 5 °C without ice, and brandies aged in oak casks ideally at room temperature.
Our motto is: “Abus non tollit usum,” which means roughly “use, not abuse,” or even more freely, “a brandy distilled with passion is best appreciated in moderation.”

The 20 products of the Biercée distillery are sold in specialised wine and spirit shops and by cellarmen. They can also be enjoyed at quality restaurants.