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Fruits à la Liqueur 

Fruits in liqueur and Fruits in brandy

After having traveled the roads of Périgord and the south of France, the Clovis Reymond house brings back to the season plums, cherries, chestnuts, raspberries, apricots, pears, clementines, walnuts, chestnuts, plums, pineapples and prunes.
All the fruits benefit from the traditional Clovis Reymond preparati...

Fruits in liqueur and Fruits in brandy

After having traveled the roads of Périgord and the south of France, the Clovis Reymond house brings back to the season plums, cherries, chestnuts, raspberries, apricots, pears, clementines, walnuts, chestnuts, plums, pineapples and prunes.
All the fruits benefit from the traditional Clovis Reymond preparation method: after having cooked or boiled them, the fruits macerate for at least three months in an oak barrel or in an earthen jar in brandy. The Grandes Distilleries Peureux in Fougerolles in the Vosges are also a marvelous distillery which offers sour cherries or raspberries or blackcurrants in brandy.

Do brandy fruits fall within the quota of 5 fruits and vegetables per day?

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Showing 1 - 21 of 21 items
Showing 1 - 21 of 21 items