Produced from Sloe berries, allowed to ripen “passerillage” until late December in order to concentrate the aromas with the first yearly frost. The fruit is further concentrated by drying out on racks. The berries are then broken manually then macerated for six months before careful pressing “au torchon” and gentle distillation. The “Eau de vie” extracted from this young prunelle marc is then added back to the liquor and gives it vitality and length. Really great with anything Chocolate
Laurent Cazottes is the proprietor of an interesting and unique enterprise centred around a distillery, one of only four permitted in the Tarn. The resultant spirits (eau-de-vie) and liqueurs are produced from organically grown fruit supplied by locals either for their own consumption, or, bottled by the family Cazottes for retail sale and distribution. The result is a variety of brilliant eau-de-vie such as apple, pear, plum and also a few rare and wonderful liqueurs.
The Goutte de Poire Williams Passerillée, is his personal calling card and that which opened the doors of the greatest restaurants to him, from the exalted Pierre Gagnaire. Ducasse, Arpège and Troisgros to contemporary Parisian favorites Le Baratin and Le Verre Volé. Today, Michel Bras orders his citron liqueur exclusively from him and the national forests office has assigned to him personally the wild blueberries from Mont Lozère..
Today, Laurent Cazottes is France's leading producer of artisan liqueurs and eau-de-vie. They really are remarkable.