List of products by supplier Distillerie Pagès

History :

Verveine du Velay was created more than 160 years ago by Joseph Rumillet-Charretier, a keen herbalist, skilled apothecary, and no doubt also something of a chemist.
In 1886, Victor Pagès, Rumillet’s cousin, took over the family Distillery to which he gave his name.

A succession of Pagès politicians managed the business as well as Raymond-Julien Pagès, a visionary in the world of rural tourism who established the first “Logis de France” which has now become a major network of hotels and restaurants.

Verveine du Velay has long been part of the region’s gastronomic and architectural heritage, with an elegant building (now a listed monument) in the Saint Jean district in the heart of Puy-en-Velay.

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 red copper stills.
  • The final stage is ageing in oak casks for a minimum of 12 months.

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