Production :
Created in 1859, by a genius herbalist, the famous liqueur Verveine du Velay is made according to an ancestral recipe blending local verbena with a savoury mix of plants, and spices.
The lemon grass Verbena grown by the Distillery on its own site is used for Verveine du Velay.
Planted in June, it's harvested before the frosts occurs and then dried before the leaves are removed by hand.
The preparation of this recipe is a long process which lasts several months (around 18) with three keys phases which are maceration, distillation in copper pot stills and ageing in oak casks.
- Maceration : this step is essential to transfer the flavours to the spirit.
- Distillation : used historically by apothecaries, to extract the properties and benefits of plants. Today, PAGÈS Distillery continues to use this traditional technique to produce Verveine du Velay in copper stills.
- The final stage is ageing in French oak casks for a minimum of 12 months.
