In 1859, Joseph Rumillet-Charretier, an herbalist apothecary, created in Le Puy-en-Velay, the formula of a new elixir he called “Verveine du Velay”.
Le Puy-en-Velay is a sumptuous town located in Auvergne, a volcanic area of the French Central Massif.
The formula contains (more than thirty) a lot of other botanicals. The most characteristic is the Verveine (lemon verbena) locally grown in the Velay area.
Since 1839 the recipe is transmitted from a master distiller to an other, under the seal of secrecy.
The lemon verbena
Historically Pagès Distillery grow the lemon verbena he then used for his liqueurs.
Formula and other plants
Verveine du Velay is still a secret recipe. The master distiller, according to the original formula, performs a precise weighing of botanicals, herbs and spices that are used for the maceration and distillation.
Maceration and Distillation
A part of these botanicals are placed in vats with water and neutral alcohol where they will stay macerating.
The master distiller then proceeds to the blending of ingredients. According to each of the recipes he carefully mix the distillates, the botanicals maceration, some honey of Auvergne, sugar, cognac, etc.
Aging and bottling
Each Verveine du Velay is then aged in oak casks for many months. They will slowly acquire their soft, delicate and unique bouquet. (12 months for Yellow and Green Verveine du Velay, 24 months for the Extra). This aging is extended to 5 and 10 years for vintage Verveine du Velay .
Enjoying Verveine du Velay
Verveine du Velay is excellent on it’s own, chilled or right out of the freezer, with eventually tonic or fruit juice. It is also delicious for cocktails more attractive than other herbal liqueur.
Verveine du Velay is also commonly used in many recipes for desserts and frozen desserts.
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