Noix de la St Jean, quite simply a flavour explosion.

Noix de St Jean owes its name to the very ingredient that makes it unique: the best Dauphine green walnuts gathered at optimum maturity. On St-Jean (St Jean's Day).

The infusion of green nuts is obtained by maceration of fresh nuts (with stain) collected according to the tradition on St. John's day. The nuts are crushed in an old arm crusher then placed to macerate in a mixture of wine and alcohol for 6 to 12 days in order to extract all of the aromatic parts of the fruit. A maceration of the stain of dry nuts also is made.

A maceration of spices (cinnamon, cloves, peppers, nutmeg) is made fifteen days before the final product is created.

When these macerations end, we draw out the infusions: green nut infusion, nut stain infusion and infusion of aromatics to add them to our aperitif. The fruit or spices, still penetrated with alcohol and flavours, are distilled in our still in order to remove the spirit.