JÉRÔME HAMELLE, FOUNDER OF MAISON HAMELLE
Jérôme Hamelle
"I started crafting a pastis in my kitchen, just for the fun of it."
27 March 2024
Maison Hamelle crafts artisanal spirits in the heart of Paris, using macerations of plants, fruits, and spices. This ambitious project is spearheaded by Jérôme Hamelle, a passionate spirits connoisseur.
How did the idea of MAISON HAMELLE come about?
The idea behind the creation of Maison Hamelle is clear: we aim to craft products that are simple and accessible to everyone, yet possess the complexity and intensity to satisfy even the most discerning consumers. To achieve this, we rely on a meticulously acquired expertise, namely mastering the technique of macerating plants, fruits, and spices.
What makes MAISON HAMELLE an Avant-Gardist?
Beyond being an artisanal workshop located in the heart of Paris, Maison Hamelle's uniqueness lies in offering only spirits crafted through the maceration of plants, spices, and fruits. We do not have a still; we do not distill. Maceration allows us to produce a wide range of spirits. While this technique may seem simple, it requires true expertise. We hold stringent standards regarding the quality of the ingredients used in our macerations. Each ingredient is macerated individually, according to its own specific parameters, to extract its essence. Once the macerations are completed, we blend them to create spirits, harnessing the unique characteristics of each plant, fruit, or spice.
What were you doing before? What led you to delve into the spirits industry?
Before fully committing to my project, I worked for a bank, at the Sri Lankan embassy, and in a consulting firm. I have been passionate about spirits for a long time, and I have always been curious. I was also very interested in the techniques and know-how required to produce such beautiful products. In 2018, I decided to leave my job in finance with the desire to create something in the spirits industry. For over six months, I underwent training, both in Cognac with distillers and at a brewery. I obtained a diploma in oenology and met many people in the field. I started making pastis in my kitchen, just for fun. That's where I truly discovered the possibilities and complexity that maceration could offer. For nearly two years, I developed my own techniques and expertise, and in late 2019, I established my own distillery and launched my first batch of Parisian Pastis in March 2020.
Tell us about your first memory of tasting a spirit.
My first memorable experience of tasting spirits dates back to when I was 22 years old, discovering my first fine Scottish whiskies. It was in Sri Lanka, at the home of expatriate friends who introduced me to spirits. At that time, my knowledge of spirits was limited to what I could afford, very accessible products. It was through this experience that I discovered this world that immediately fascinated me and changed my life thereafter.
What is your favourite cocktail, and place to enjoy it?
I have a preference for enjoying spirits neat, but I am increasingly finding pleasure in exploring the world of mixology, especially when my gin or aquavit is used in cocktails. If I had to choose just two, I would undoubtedly go for the Old Fashioned or the Mint Julep. It must be said that I have a great fondness for American whiskeys.
What is the most rewarding feedback you have gotten from a customer about MAISON HAMELLE?
The most beautiful feedback I've received about Maison Hamelle from a consumer is when people who taste my products, whether they are experts or simple enthusiasts, simply tell me after the first sip, "It's good, really good!".
"No need for many words; seeing the pleasure on their faces as they enjoy my spirits simply shows that I've done my job well."
