Combier Distillery
COMBIER is the oldest distillery of the Loire Valley which is still active today and dates back to 1834. Jean Baptiste COMBIER and his wife were confectioners who wanted to add a little something ‘extra’ to their sweets in the way of a new flavoured liqueur. They consequently developed Triple Sec which became so popular they gave up the confectionery side of the business to distill full-time.
l’ORIGINAL COMBIER 40%, abv, 70cl “TRIPLE SEC”
Dried bitter orange peels from Haiti and dried sweet orange peels from Valencia are still used today just as they were back in the 1830’s. It is from this ‘dried’ orange peel that the ‘sec’ or ‘dry’ derivation comes from. They are soaked in water overnight and are stripped by hand of the very bitter pith. These peels are then macerated in alcohol and run through the 130 year old alembic copper pot stills pictured above. Only the “heart” of the distillation is used which is then run through the alembics a second time. (Originally they would have produced the base spirit at the distillery as well, hence the name “Triple Sec” or “triple distilled”) Sugar crystals are added and the distillate is finally reduced to 40% when bottled. In these modern times it’s tempting to streamline production, buy cheaper ingredients and seek to cut costs through better technology. While we must admit that this is necessary for some producers in the 21st Century, it’s always rewarding to come across a producer who retains an attention to detail and historical accuracy such as at Combier. The very first “Triple Sec” is consequently as close as possible to its’ original recipe today, as it was back in the 1830’s.
“ELIXIR COMBIER” 38% abv, 50cl (a plants liqueur)
Another Combier product true to its historical roots is the re-released Élixir Combier dating from 1852.
“Jean Baptiste Combier’s acclaimed 19th century Élixir Combier is an exotic blend of herbs, plants and other botanicals from France’s Loire Valley, Africa, India and Southeast of Asia. It is unearthed anew from Combier’s 177 year old distillery’s very own private archives after having been discontinued for decades since its creation in 1852.”
It’s clear from the reproduced label that this indeed was very popular back in its heyday, it’s festooned with medals; Angers 1852, Laval 1852 & 1857, Lemans 1857, Bordeaux
ROYAL COMBIER 38% abv. 70cl
James Combier, the son of Jean Baptiste, created ROYAL COMBIER around 1920 and it was much appreciated by connoisseur drinkers across Europe. It is blended from Combier’s ELIXIR COMBIER, l’ORIGINAL COMBIER and fine Cognac.
Look: Luminous, golden, magnificent.
Nose: Hints of cognac and spices: Myrrh, cardamom, clove. Delicate and subtle smell.
Taste: Long in the mouth: Orange, cognac, spices. Incredible aroma persistency.
DOPPELT COMBIER KUMMEL EXTRA 38% abv, 70CL
Kummel has been around since the late 1500’s and is interchanged with meaning either Caraway or Cumin. Combier first made Kummel back in the 1850’s and have again re-released an historically authentic product from their recipe archives of the 19th Century.
Doppelt Combier Kummel Extra is a blend of Caraway, Cumin and Fennel. ‘Doppelt’ translates as ‘double’ and simply means double the standard botanical bill is used which adds intensity and concentration of flavour. I would suggest that ‘extra’ simply means the sugar content and therefore the Kummel qualifies as a liqueur, even if it does weigh in at 38% abv.
COMBIER ROI RENÉ ROUGE – CHERRY LIQUEUR 16% abv, 70CL
The “guigne” in French is a wild cherry, particularly abundant in the region of Saumur. It is naturally and traditionally picked and prepared. The long maceration process is a 4-century old tradition which dates back to 1632 and enables the cherry to express its subtle, rich aromas.
Look: Purple, tile red & deep
Nose: Smell of almond given by the fact that fruits’ stones are kept during the maceration process
Taste: Candied cherries (same taste as old recipes of brandied cherries)
Intensity, nice, balanced contrast between sweetness and mellowness
COMBIER ROSE LIQUEUR 25% ABV, 70CL
The rose petals are sourced from Doué-la-Fontaine – known as ‘The Rose Capital of France’. The petals are gently hand picked by the distillery staff themselves, including the distillery owner, Franck Choisne. Once back at the distillery the petals are carefully macerated in alcohol and then distilled. All liquid comes off the stills clear so a small amount of carmine, a red food colour used since the middle ages, is added to make the distillate pink. Alcohol and sugar syrup are also added to make this deliciously heady Rose Liqueur.
COMBIER CREME DE PAMPLEMOUSSE ROSE – PINK GRAPEFRUIT LIQUEUR 16% ABV, 70CL
The rose petals are sourced from Doué-la-Fontaine – known as ‘The Rose Capital of France’. The petals are gently hand picked by the distillery staff themselves, including the distillery owner, Franck Choisne. Once back at the distillery the petals are carefully macerated in alcohol and then distilled. All liquid comes off the stills clear so a small amount of carmine, a red food colour used since the middle ages, is added to make the distillate pink. Alcohol and sugar syrup are also added to make this deliciously heady Rose Liqueur.
COMBIER CREME DE PECHE DE VIGNE – VINE PEACH LIQUEUR 17% ABV, 70CL
Wild peaches from small producers in the Loire Valley exclusively are macerated in neutral alcohol. After three months, the fruit has released all of its aroma and colour. The fruit is then lightly pressed. Finally, we add alcohol and syrup composed of sugar and water that has been swilled in our copper tanks.