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Meet the Maker of Coqlicorne Gin

MEET THE MAKER: COQLICORNE DISTILLERY 

Coqlicorne Distillery is a small craft distillery located in a former cider house in the quiet village of Nogent-le-Bernard, in the Pays de la Loire, on the border of the Perche National Park. The name Coqlicorne derives from the two national animals of Scottish and French distillers and founders. Liam Hope, the Scottish distiller, his companion Laure-Anne and Ugo Fuchs, the French distiller. 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, which are very present in all the products of the Coqlicorne distillery. 

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

Their artisanal spirits are inspired by old traditional recipes (their rum recipe dates back to 1881!) from Scotland and France, but also from the fusion of several recipes they’ve come up with on their own. They are equipped with a traditional pot still, made entirely of copper, and their spirits are always "double distilled" at a minimum (their vodka is distilled 4 times!), a guarantee of quality. Spirits are made entirely in France by their care from A to Z. They are also fermented, distilled, aged and bottled at the distillery. 

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

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

Cock-a-doodle doo!


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