Meet the maker of Coqlicorne Gin


The Coqlicorne distillery is a small artisanal distillery located in a former cider house in the quiet village of Nogent-le-Bernard, in the Pays de la Loire region, on the edge of the Perche National Park. The name of the distillery Coqlicorne comes from the national animals of the Scottish and French distillers and founders: Liam Hope, the Scottish distiller, his partner Laure-Anne and the French distiller Ugo Fuchs. The Gallic rooster represents France and the unicorn is the national symbol of Scotland. Coqlicorne was born and perfectly symbolizes the symbiosis between the two cultures, very present in all the products of the Coqlicorne distillery. 

The distillery uses only the best ingredients to produce extraordinary (perhaps unconventional?), Complex and balanced spirits. At the Distillery you will only find traditional methods and no automation, only good elbow grease (and some questionable playlists ...!) They are always working to find the best ingredients to ensure impeccable taste. 

Their artisan spirit is inspired by old traditional recipes (their rum recipe dates from 1881!) From Scotland and France, but also from the fusion of several recipes that they themselves have imagined. They are equipped with a traditional still, entirely in copper, and their spirits are always "double distilled" at least (their vodka is distilled 4 times!), A guarantee of quality. The spirits are entirely made in France by themselves from A to Z. They are also fermented, distilled, aged and bottled at the distillery. 

Liam and Ugo wanted to make gins that mix as much as possible the botany of their two countries, Scotland and France. They also look at plants that naturally grow together in harmony in nature and attempt to replicate this in their gin recipes, so that they are as harmonious as possible. 

Their Coqlicorne London Dry Gin is macerated with plants before distillation for at least 24 hours. The gin is distilled with the herbs still present in the still, resulting in crisp, strong flavors and a solid body. Thanks to maceration, we can extract the oils from each of the plants and thus obtain a gin with strong flavors.


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