DISTILLERIE CAZOTTES 2018 Guignes et Guins

Here we have a wild variety of what you call "cherry". They are picked manually, then pitted one by one by hand in our workshops by Dominique and George. The work is hard because the fruits are really small compared to the stone! They say that anyway it's easier to do it manually than with the machine. Once this monk's work is done: the guignes and the guines macerate in the house's organic brandy for 14 long months. These fruits are small, full of taste but, above all, they are aromatic bombs. After bathing in alcohol, everything is pressed and put in this modest bottle of 50 cl volume. . .