DOM Benedictine (40%)

DOM Bénédictine is one of those age-old secret recipes devised by French monks. This amber herbal liqueur, made in Fécamp, Normandy, is said to have medicinal properties. In 1863, a Fécamp merchant discovered this forgotten recipe and named it in homage to the Benedictine monks. He even had a palace built to house the distillery where the liqueur is still produced.

The recipe includes four basic preparations using 27 different plants, which are drawn in alcohol and then distilled. The result, a "spirit", is then aged in oak barrels and coloured with saffron. Lemon balm, juniper and angelica are the most prominent aromas. The preparation process starts by infusing each preparation in neutral alcohol. Each preparation is then slowly or even double distilled, depending on its ingredients.

Distillation still takes place in hammered copper stills. These are unique and date back to the time of Alexander the Great. These first steps make it possible to obtain 4 alcoholates, also called "Spirits". These four spirits are blended. This blend rests for eight long months in an oak barrel. The drinks blend together, releasing the full power of their essence and blending harmoniously.

The production process continues with the final blend. Honey and an infusion of precious saffron are added to the blend. These ingredients contribute to the saffron-amber colour so characteristic of Bénédictine. The final blend is now ready for double heating at 55 °C. This step ensures perfect harmony of the composition. The final blend then matures for four months in oak barrels. This final maturation is necessary to perfect the subtle balance of the composition. All the ingredients blend together and alchemy takes effect. The resulting composition is filtered to ensure Bénédictine's impeccable quality.