PLANT-BASED LIQUORS | DISTILLERIE MAZY
Liqueur de Verveine Distillerie Mazy
€34.00
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Product Details
- Format
- 70 cl
- Region
- Bourgogne
- Appellation
- LIQUEURS ET CREMES
- Degree
- 35°
- Country
- FRANCE
- Author
- Emily
Triple distilled and macerated with fresh lemon verbena leaves from Côte d'Or.
The Liqueur de Verveine from Distillerie Mazy is the most personal and history-laden cuvée of Julie Ay, the one that started everything. Whilst exploring the library at domaine Raspail-Ay in Gigondas, the family home of Julie's husband, she discovered this ancient verbena liqueur recipe passed down through generations, originating from the Comtat Venaissin in Vaucluse. A discovery that became a vocation, and a distillery. Today, this liqueur remains the most direct and sincere expression of Julie Ay's craft: that of an artisan who knows exactly where she comes from.
The plant and its origin
The lemon verbena used by Julie Ay comes from the gardens of Évelyne Beauné, an aromatic plant producer in Franxault, Côte d'Or, just a few kilometres from the distillery. This ultra-short supply chain guarantees the freshness of the harvested leaves and the aromatic purity of the liqueur. This conviction is one of Julie Ay's deepest principles: valuing local resources and working with producers she knows and trusts. Lemon verbena, Aloysia citrodora, originally from South America and introduced to France in the late 18th century, is one of the most expressive and delicate aromatic plants, whose intense, fresh, citrus perfume can vanish as quickly as it appears if not handled with care. Only fresh leaves are used, harvested at perfect aromatic maturity.
Elaboration
The recipe is both simple and precise in execution: fresh lemon verbena leaves are macerated in a Fine de vin produced exclusively on site at Distillerie Mazy, a noble base that brings finesse and complexity to the maceration. The whole then undergoes triple distillation, an uncommon process that refines and clarifies the aromatic expression of the verbena by progressively eliminating the coarsest compounds to retain only the purest and most delicate essence. The natural pale green colour comes directly from the leaves during maceration, with no added colouring. Dilution with sugar syrup, dosed at 130 grammes per litre of alcohol, brings balanced roundness and sweetness that allow the verbena to express itself without heaviness or excess sweetness. No other aroma or colouring is added, only verbena in all its purity.
Tasting profile
The colour is a luminous and natural pale green, immediately evoking freshness and clarity. The nose is remarkably intense and frank: the scent of lemon verbena imposes itself with power and clarity, herbaceous, citrus and lightly floral, a freshness that directly recalls leaves crushed between the fingers. On the palate, the taste is concentrated, refreshing and of great aromatic precision: the verbena expresses itself with all its intensity, accompanied by subtle, well-measured sweetness that brings roundness without ever masking the plant's natural liveliness. The finish is sweet and persistent, lightly mentholated, with a return of fresh citrus and herbs that leaves an impression of absolute purity and naturalness. A frank, direct and authentic liqueur.
The distillery
Founded in 2016 by Julie Ay in Marsannay-la-Côte, on the Route des Grands Crus de Bourgogne, Distillerie Mazy was born from the passion of a biochemist by training for craftsmanship and the discovery of this family verbena liqueur recipe. Julie Ay has built, step by step, an artisanal distillery of remarkable rigour and precision, each production of which, whether Marcs, Fines, fruit eaux de vie, or liqueurs, testifies to careful work and a deep love of local, well-made products. The distillation season runs from September to March, with visits possible by appointment.
Tasting and pairings
This Liqueur de Verveine is best enjoyed pure and chilled as a digestif, to accompany coffee after a meal, the quintessential Burgundian tradition. It will accompany delightfully a lime or citrus sorbet ice cream, a dessert with yellow fruits such as a peach tart, or light herb-infused pastry. It also has a place in cocktails, as a drier substitute for green Chartreuse in classic mixes, or in a refreshing long drink with peach and tonic, an immediately summery and thirst-quenching combination. Serve chilled, between 8 and 10°C, or over ice.
The plant and its origin
The lemon verbena used by Julie Ay comes from the gardens of Évelyne Beauné, an aromatic plant producer in Franxault, Côte d'Or, just a few kilometres from the distillery. This ultra-short supply chain guarantees the freshness of the harvested leaves and the aromatic purity of the liqueur. This conviction is one of Julie Ay's deepest principles: valuing local resources and working with producers she knows and trusts. Lemon verbena, Aloysia citrodora, originally from South America and introduced to France in the late 18th century, is one of the most expressive and delicate aromatic plants, whose intense, fresh, citrus perfume can vanish as quickly as it appears if not handled with care. Only fresh leaves are used, harvested at perfect aromatic maturity.
Elaboration
The recipe is both simple and precise in execution: fresh lemon verbena leaves are macerated in a Fine de vin produced exclusively on site at Distillerie Mazy, a noble base that brings finesse and complexity to the maceration. The whole then undergoes triple distillation, an uncommon process that refines and clarifies the aromatic expression of the verbena by progressively eliminating the coarsest compounds to retain only the purest and most delicate essence. The natural pale green colour comes directly from the leaves during maceration, with no added colouring. Dilution with sugar syrup, dosed at 130 grammes per litre of alcohol, brings balanced roundness and sweetness that allow the verbena to express itself without heaviness or excess sweetness. No other aroma or colouring is added, only verbena in all its purity.
Tasting profile
The colour is a luminous and natural pale green, immediately evoking freshness and clarity. The nose is remarkably intense and frank: the scent of lemon verbena imposes itself with power and clarity, herbaceous, citrus and lightly floral, a freshness that directly recalls leaves crushed between the fingers. On the palate, the taste is concentrated, refreshing and of great aromatic precision: the verbena expresses itself with all its intensity, accompanied by subtle, well-measured sweetness that brings roundness without ever masking the plant's natural liveliness. The finish is sweet and persistent, lightly mentholated, with a return of fresh citrus and herbs that leaves an impression of absolute purity and naturalness. A frank, direct and authentic liqueur.
The distillery
Founded in 2016 by Julie Ay in Marsannay-la-Côte, on the Route des Grands Crus de Bourgogne, Distillerie Mazy was born from the passion of a biochemist by training for craftsmanship and the discovery of this family verbena liqueur recipe. Julie Ay has built, step by step, an artisanal distillery of remarkable rigour and precision, each production of which, whether Marcs, Fines, fruit eaux de vie, or liqueurs, testifies to careful work and a deep love of local, well-made products. The distillation season runs from September to March, with visits possible by appointment.
Tasting and pairings
This Liqueur de Verveine is best enjoyed pure and chilled as a digestif, to accompany coffee after a meal, the quintessential Burgundian tradition. It will accompany delightfully a lime or citrus sorbet ice cream, a dessert with yellow fruits such as a peach tart, or light herb-infused pastry. It also has a place in cocktails, as a drier substitute for green Chartreuse in classic mixes, or in a refreshing long drink with peach and tonic, an immediately summery and thirst-quenching combination. Serve chilled, between 8 and 10°C, or over ice.