In the middle of the 18th century Father John developed a recipe from which the monks in the Cistercian abbey of Aiguebelle were able to manufacture small quantities of a liqueur from a compound of plants.
This recipe was inspired by a much older know-how and is based on Brother Benedictus of Nuraie's elixir of life which goes back to 1239.During the 1930s, the purchase of the Deleuze distillery in the Ardeche, in Villeneuve de Berg, marked the beginning of the development of plant liqueur manufacturing and the recipes which were finely perfected are still being used today.
(The Deleuze distillery was particularly famous for the manufacture of COIRON, a powerful plant-based liqueur).Mastery of plant blending and the use of sugar in the manufacture of liqueurs enabled the Aiguebelle distillery to diversify into the manufacture of fruit and plant-based cordials during the 1950s.
The distillery's reputation grew under the impetus of Father Aelred and went considerably beyond the boundaries of Provence, until the 1980s.
However, after Father Aelred's departure, the company went through a difficult period resulting in its activities coming to an end.
The company was then passed to a secular company called Eyguebelle which carried on the tradition and continued to manufacture cordials and liqueurs using the same recipes and know-how as the monks of Provencal Drome.
EYGUEBELLE IN THE PROVENCAL DROME
Eyguebelle are dynamic company with old secular tradition.In 1996 the monks of the Provencal Drome sold the liquors and syrups manufactory with the all background, the original recipes for the liquors from the haves and for the syrups already transmitted in the century.For five years the new enterprise study with the monks the arts of making in respect the old tradition from the haves and aromatic. With dynamic vision of the markets Eyguebelle developing syrups and liquors in France and to export markets.Today the developing are consolidate essential in two points: transformation of haves and elaboration of aromas.
TRADITION AND MODERNITY THE EYGUEBELLE POLICY
The capability of preserve and maintain without stopping the big storage haves with inside more that seventy different types medicinal and aromatic and the control of rationalization with the processes by ISO9001/HACCP/IFS for guaranty the best quality.Mantain the originality of making liquors and syrups with the old tradition and at the same time new research and developing of new products.Best quality of the raw only,Ultimate and Innovative Tradition for making only Premium liquors ranges from haves and Fruits naturally extracted A.O.C. are the Eyguebelle policy.
The syrups are always making with the original recipes from the monks and the assemblage of aromas with the best quality only.The fruits used are natural fruits only with Origin Appellation Control (A.O.C.) from France only where are naturally extracted. Peach from Avignon, Melon from Cavaillon......The range line top level are the" Artisan " line with the best selection of original items.The creme de Fruits liquors are alcohol line from fruits always with Appellation Origin Control ( A.O.C.) from France, where are naturally extracted.The range line guaranty best selection from original items fruity flavor with excellent aroma and the proper density are with unique natural color.Premium flavoring for finest beverage, cocktail and culinary patisserie application are the most indicate.
TRANSFORMATION OF HAVES
The liquors from the haves are making from the original recipes and method from the monks.The high best quality of the raw coming from France and the Five times distillation insure and differentiate the Eyguebelle Premium Finest range have liquors line in a unique philosophy to preserve only the top level especially when will comparing to the different brands. The haves liquors range line are indicate for the more exigent professionals users and lovers that want fruity flavors with strong smell in a finest quality preserved in design bottle.
