New wave French vermouth
The Exquisite Universe of Bonbon Sauvage
The exquisite Bonbon Sauvage is a gourmet aperitif “on the rocks”, with refined aromas of fruits, flowers and spices, made from natural products that we grow ourselves and from an authentic recipe, coming from our dual master know-how winemaking cellars and master distiller.
Pure, or on ice, Bonbon Sauvage is the perfect companion for French-style appetizers. A wealth of details, for simple and regressive happiness.
French New Wave Vermouth
Amuses bouche from the south: Accra-style cod fritter, stuffed cherry tomato, anchovy lollipop, ball of mozzarella flavored with Mediterranean spices…
THE EXQUISITE WILD CANDY
IN THREE WORDS
The exquisite
Highlights the refinement, the sum of know-how, and the balance of our beautiful aperitif.
Candy
Because it’s good, but also for the roundness, the Mediterranean fruit flavors, the deliciousness
Savage
For the wild plants that are harvested around the estate bringing the delicate bitterness and scents of aromatics from our garden and the surrounding nature.
HOW DO YOU MAKE A REAL WILD CANDY?
Azurs Distillery
The blue skies and sea breezes of our region shape our terroir to deliver rare and incomparable ingredients.
We know how to take the time to work on them, with passion and inspiration, to give our products exceptional elegance and deliciousness.
We harvest at home or from our neighbors in Provence during the summer the herbs and citrus fruits used to flavor our aperitifs: wormwood, hyssop, sage, rosemary, but also Seville oranges (beautiful bittersweet), some bergamot, our hops, which we will macerate either directly in our juice or in our alcohol.
From our grapes, we produce a beautiful rosé wine alcohol distilled here, at the Azurs distillery.
Grenache noir and Mourvèdre from our vineyards are harvested at full maturity under the Mediterranean sun, we make a lovely saignée juice.
We slowly let the fermentation of our bleeding juice begin, … we monitor, we taste (often!), then when the sugar-alcohol balance is ideal, we stop the fermentation by adding our white alcohol, macerated with a portion botanicals, the rest macerates in the finished product.
After carefully controlled aging, and by blending with the Bonbon from the previous year, we trap in bottles this intense and delicious aroma, this color of the sunset, and these irresistible perfumes.
AUTHENTIC RECIPE NO ADDED SUGAR
NOSE
Intense and elegant, suave balance between plants (sage, absinthe, verbena) and fruits (citrus fruits, grapes, apricots).
ORIGIN
100% estate grapes and Gallician wine-based alcohol, plants and plant extracts from our botanical garden and Provence, (and nothing else).
COLOR
Amber with golden and orange accents.
PALACE
Round, caressing attack, with notes of fruit and dried fruit, the refreshing finish on noble vegetal linked with a subtle bitterness and a beautiful acidity (in fact it’s just good).
AGREEMENTS
Simple or sophisticated appetizers: picholine olives stuffed with local almonds, spherical accra with Nîmes brandade, bell peppers stuffed with sheep’s curd, cromesquis pig’s trotters foie gras, salty round madeleine with citrus zest/parmesan.
STYLE
Semi sweet amber vermouth, no added sugar
AUTHENTIC RECIPE NO ADDED SUGAR
NOSE
Intense and elegant, suave balance between plants (sage, absinthe, verbena) and fruits (citrus fruits, grapes, apricots).
ORIGIN
100% estate grapes and Gallician wine-based alcohol, plants and plant extracts from our botanical garden and Provence, (and nothing else).
COLOR
Amber with golden and orange accents.
STYLE
Semi sweet amber vermouth, no added sugar
PALACE
Round, caressing attack, with notes of fruit and dried fruit, the refreshing finish on noble vegetal linked with a subtle bitterness and a beautiful acidity (in fact it’s just good).
AGREEMENTS
Simple or sophisticated appetizers: picholine olives stuffed with local almonds, spherical accra with Nîmes brandade, bell peppers stuffed with sheep’s curd, cromesquis pig’s trotters foie gras, salty round madeleine with citrus zest/parmesan.
Recipe
Because our recipe, without added sugars, allows all our ingredients to express themselves fully, L’Exquis Bonbon Sauvage can be enjoyed alone.
Or almost…
THE EXQUISITE WILD CANDY
IN 3 TASTING MODES
Ice Cube Candy
6 cl Amber Candy
3-5 cl sparkling water
3 large ice cubes
1 lemon or orange zest
Candy Bubbles
6 cl Amber Candy
3-5 cl sparkling water
3 large ice cubes
1 lemon or orange zest
French-style Spritz
candy
6 cl Amber Candy
6 cl d’Exquise Bulle
ou Champagne/Crémant
Several ice cubes
A splash of sparkling water
1 slice of orange
Contact us
You want to know more ?
About our team, our history, our productions, our recipes, our tasting or sales locations, or our prices? Do not hesitate to ask us all your questions, we will be happy to answer you.
AZURS DISTILLERY
CENTENARY CLOS,
NEW MAS, 30600
GALLICIAN, FRANCE
