Liqueur de Verveine Distillerie Mazy

The Liqueur de Verveine from Distillerie Mazy is the most personal expression of Julie Ay's craft, rooted in family history. Julie discovered this ancient verbena liqueur recipe in the library of Domaine Raspail-Ay in Gigondas, a property of her husband's family in Vaucluse. What began as a discovery became a calling, and eventually a distillery founded in 2016 at Marsannay-la-Côte on Burgundy's Route des Grands Crus.

The plant and its source

The lemon verbena comes from the gardens of Évelyne Beauné, an aromatic plant producer in Franxault, just a few kilometres from the distillery in Côte d'Or. This ultra-short supply chain embodies Julie Ay's conviction to work with local producers she knows and trusts, ensuring the freshness and aromatic purity of every batch. Lemon verbena, Aloysia citrodora, is native to South America and was introduced to France in the late 18th century. It is among the most delicate of aromatic plants, with an intense, fresh citrus perfume that disappears quickly without careful handling. Only the freshest leaves, harvested at peak aromatic maturity, are used.

Production

The method is simple yet precise. Fresh lemon verbena leaves are macerated in a Fine de vin produced exclusively at Distillerie Mazy, a noble base that brings finesse and complexity to the infusion. The mixture then undergoes triple distillation, a rare process that refines and clarifies the verbena's aromatic expression by progressively removing coarse compounds, leaving only the purest essence. The natural pale green colour comes directly from the leaves during maceration, with no added colouring. Sugar syrup is added at 130 grams per litre of alcohol, bringing balance and gentle sweetness that allows the verbena to shine without heaviness or cloying excess. No other flavourings or colourants are added.

Tasting profile

The robe is luminous, pale green, and naturally bright. The nose shows remarkable intensity and directness: lemon verbena imposes itself with power and clarity, herbaceous, citrus and lightly floral, with a freshness that recalls crushed leaves between the fingers. On the palate, the taste is concentrated and refreshing, with great aromatic precision. The verbena expresses itself fully, accompanied by measured sweetness that adds roundness without masking the plant's natural vivacity. The finish is soft and persistent, subtly minty, with notes of fresh citrus and herbs that leave an impression of absolute purity and naturalness. An honest, direct and authentic liqueur.

The distillery

Distillerie Mazy was founded in 2016 by Julie Ay, a biochemist by training who discovered her passion for craft through this family recipe. She has built an artisanal distillery of remarkable precision and care, each production — Marcs, Fines, eau de vie, liqueurs — reflecting careful craft and deep respect for local, well-made products. The distillation season runs from September to March, with visits available by appointment.

Tasting and serving

Serve this Liqueur de Verveine neat and well-chilled as a digestif after a meal, particularly with coffee in the Burgundian tradition. It pairs beautifully with lime ice cream or citrus sorbet, light fruit desserts like peach tart, or delicate herb-infused pastry. It also works well in cocktails as a drier substitute for green Chartreuse in classic mixtures, or in a refreshing long drink with peach and tonic for an immediate note of summer. Serve chilled, between 8 and 10 °C, or over ice.