I am an artisan distiller. I am 36 years old and I started my adventure of the HEROULT Distillery five years ago. Today it is the beginning of the activity after a little more than a year of activity and the choice is still reduced but the objective is to grow and to increase the range of products to discover.
The idea was born during a tasting session at a friend's house, who introduced me to quality spirits five years ago. I was already familiar with this world, I had had the opportunity to do some distillation with my grandfather who produced lambic made with his cider at a travelling distiller's. I wanted to learn more about the concepts of distillation and to learn how to use them.
The whole project is quite unique as I financed and designed part of the GIN still to finally have a place and equipment that reflect my image: demanding and stubborn. At the HEROULT distillery, all our recipes are developed and produced in our workshop. We use local botanicals grown in Brittany by a partner herbalist. Coriander, angelica roots and other botanicals are produced near the distillery. The recipes are developed and then assembled in vats for maceration before being distilled in an iron still. Only the heart of the distillation process is kept to ensure a high quality product.
Production is carried out in small batches of only a few hundred bottles and is entirely hand-packed. I only produce small batches because I favour quality over quantity. Each bottle is numbered and dated, so it becomes unique. This approach, as well as the time I take to make it, is necessary in my eyes to guarantee a quality product that will delight all lovers of quality spirits.
For me, a spirit must be good on its own (without accompaniment). I position myself with a premium product, so the tasting must be pleasant, harmonious and powerful. That is why I always prepare my recipes with generosity, I select the best ingredients and botanicals to obtain an exceptional result. And indeed, the quality is internationally recognized: