The plants behind
our liqueurs

The great bitter. We work it with restraint, in accord with lemon and CBD, for a long, mentholated freshness that never overwhelms.

A cousin to absinthe and wormwood. Less bitter, more subtle — fruit-candy and citrus at the same time. Long used as a tonic infusion in Auvergne countryside.

The Auvergnat name for dandelion. We work mainly its leaves — bitter and earthy, an undergrowth bitterness, like damp spring soil. Locally foraged.

Young spruce shoots, picked in spring while still tender. They add a resinous, almost balsamic woodiness that anchors our alpine blends.

The queen plant of the Alps. We work it in partnership with a forager from Barcelonnette. Noble bitterness, mineral character, highly sought-after profile for mountain digestifs.

A medieval plant from monastic gardens, lightly camphorated, a touch bitter. It brings depth and an "alpine" character to our mountain blends.

"Balm" in Greek — lemon balm both calms and refreshes. Soft notes of lemon and honey, soothing, very present in our spring compositions.

Rarer, more spiced — Korean mint complements peppermint with a faintly aniseed, almost liquorice edge. The accord is what gives Le Menthor its depth.

Two hundred and fifty mint varieties exist; we choose peppermint for its power and sparkle. The dominant note of our triple-mint.

The softest of mints. Chlorophyllic, thirst-quenching, fresh without biting. It balances two of our liqueurs — including one with CBD.

An unloved weed, yet mineral-rich and with an unmistakable green flavour. Cooked or macerated, it loses its sting and reveals a subtle green-tea taste, almost iodic.

The wild thyme of our Velay highlands. Finer and more floral than common thyme, it grows flat on alpine pasture. Present in our signature trio with verbena and caraway.

A rustic hybrid of common thyme and broad-leaf thyme. Lemony freshness, lightness — ideal to lengthen a spritz, for a revisited mojito or in a summer pairing.

Native to South America, cultivated in France since the 18th century. Its fresh, lemony, soothing aroma makes it the queen of digestifs. It's our most-used plant — it goes into four of our liqueurs.

Cornflower — the blue flower of wheat fields, almost lost in conventional cereals, brought back by organic growers. Discreet, slightly herbaceous floral profile — a visual and aromatic caress.

German chamomile, whose aroma recalls ripe apple. Soft, soothing — it rounds off the floral accord of Nectar d'Ostara.

Small white umbels that bloom in early June. Floral, honeyed aroma, almost muscat. Picked close to the workshop, they define our Nectar d'Ostara.

The great root of the Auvergne mountains. Frank, deep, almost vegetal bitterness — it gives our aperitif its backbone, paired with cinchona bark.

For sweetness and roundness. Used in measured amounts, it wraps bitters and rounds citrus. At the heart of our Cuvée Michel — a numbered tribute to L'Alchimie Végétale.

The iconic bark of classic bitter aperitifs (Dubonnet, Lillet…). We pair it with gentian for a chilled or tonic-served aperitif — bitter depth, tonic finish.

Zest for aromatic richness, juice for acidity. Used in our citrus trio (Zéleste), in Cerf'Gent to balance the bitter, and as peels in our CBD citrus liqueur.

More acidic than yellow lemon, more floral too. The third pillar of our citrus trio — it brings the final vivacity to Le Zéleste.

Peels rather than juice, for their sweet warmth and essential oils. They round off the citrus accord of Le Zéleste.

Ceylon cinnamon, finer than Chinese cassia. It brings the woody warmth that structures the bitter aperitif profile of Cerf'Gent.

Also called meadow caraway, or meadow anise. Its seeds, after long maceration, offer an aniseed warmth with a light mentholated edge. A staple of traditional Auvergnat liqueurs.

Seeds rather than leaves. They bring a complex profile, both citrusy and spiced, which serves as a binder in our bitter accords and in our CBD citrus liqueur.

Nutmeg, freshly grated before maceration. Its balsamic warmth complements cinnamon in the Cerf'Gent blend.

Split pod, macerated slowly. It wraps the red fruits of our Flèche Ardente in a creamy softness — for a digestif that works both on ice and with a chocolate dessert.

Worked as praline — almonds slowly caramelised to reach warm notes of toffee and dried fruit. The signature of La Pralicoquine, our gourmand aperitif that sits just as naturally next to an espresso as a chocolate dessert.

The most intense red fruit in our range. Macerated whole, it brings a dark, almost tannic depth that carries the whole Flèche Ardente blend.

A small, tangy berry that balances blackcurrant. Fresh, slightly floral notes — raspberry lightens the blend without weakening the red-fruit accord.

Wild-foraged in Velay forests. Its sweet, faintly woody profile rounds off the red-fruit trio — a nod to the Haute-Loire terroir.

Dragon fruit — pearly pink flesh, a mellow flavour between pear and kiwi. An exotic touch that lifts the red-fruit trio of La Flèche Ardente without ever stealing the show from the local berries.

Hemp varieties certified THC-free (< 0.1% per French regulation). We work CBD for its vegetal terpenes — not for a psychoactive effect, but for a botanical accord consistent with our plants. Three dedicated liqueurs in the Lumière Obscure range.

The brewer's plant. Dried female cones that bring a noble, herbaceous bitterness, slightly resinous. In La Lime des Prés, it plays the role lemon peel plays in other recipes.