Pages Verveine du Velay Extra (Braun) Liqueur

Volume: 0.7 litres | Alcohol content: 40% | Chill filtration: Yes | Colouring: No

Special Features:

In Verveine du Velay Extra, Cognac complements a recipe of locally grown lemon verbena, other plants and spices. Production involves maceration, distillation and subsequent maturation in oak casks. The Cognac contributes to this version’s amber colour and fuller body. The liqueur is bottled at 40% in a 0.7-litre bottle.

The Extra version was introduced in 1994. Its character combines herbal and woody impressions with fruit compote and sweetish spices. It can be enjoyed neat as a digestif at room temperature, well chilled, or as a herbal accent in cocktails.

Tasting Notes:

• Nose: On the nose, herbal notes meet wood and the aroma of fruit compote.
• Palate: The liqueur feels rounded and mature on the palate, with sweetish spice notes.
• Finish: A subtle, delicate herbal note lingers on the finish.

Distillery/Bottler:

The history of Distillerie Pagès begins in 1859 in Le Puy-en-Velay, in the Auvergne. Herbalist and pharmacist Joseph Rumillet-Charretier developed Verveine du Velay there. His cousin Victor Pagès took over the management in 1886 and gave the distillery his name. Today, the distillery is located in Saint-Germain-Laprade, near Le Puy-en-Velay.

Pagès grows the lemon verbena it uses on its own grounds. The plants are planted in June and harvested before the first frost. After drying away from light, the leaves are stripped off by hand. Maceration transfers the plants’ aromas into the alcohol; the distillery uses copper pot stills for distillation. Subsequent ageing in oak casks is part of the traditional production of Verveine du Velay.

Facts: