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Vurson

Vurson

アルコール43%

カクテル

シングルライ麦（ライ麦麦芽100%）

ビオ & 再生可能

Notes

Our Rye Eau-de-vie is an ode to the grain that symbolizes our “high lands” and is also an emblem in the world of spirits. It offers a concentration of flavors and a depth of texture that will delight the palates of spirits enthusiasts. An exciting character that will further enhance the creations of mixologists. This is also a tribute to Doctor Pierre Vulson de la Colombière, who, in 1638, praised the water gushing from the volcano-shaped mountain that now bears his name. The Hautes Glaces farm was established on this very land, and today, these spring waters supply the distillery and give birth to Vulson.

Tasting Notes

Manufacturing method

Tasting Notes

Fruity smoky flavorful earthy

Suggestions for enjoyment

Depending on your mood and creativity, it can be drunk neat or in a cocktail. In a small glass by the fireplace, as a highball or a revisited Manhattan... It's up to you to see (and drink!).

A recipe idea for practitioners by Dimitri Baup: "The Vulsonnade".
- 5 drops of Antésite Lime Grapefruit
- 5cl of Vulson
- 11cl of Sokrate Ginger Beer
Serve on ice. Garnish with a fresh rosemary sprig.

Colourless

Nose

Petrichor: the scent of earth after rain. The scent of Vurson, with its fresh volatility, its juicy fruitiness, its smoky earthiness, is truly ours, firmly rooted in the earth!

Palate

Smooth and oily on the palate. Like a pendulum, fruitiness, the sweetness of beet sugar, and a profound bitterness sway back and forth. Notes of rye, umami, rich bakery flavors, ripe plums, gentian, agave, and licorice swirl and blend together into a harmonious whole. This is exactly the taste we intend.

Finish

A wave of malt and spice. The palate plays with pepper and ever-present plant and smoky aromas (steamed hay, Lapsang Souchong tea). It's a taste full of character. If you enjoy a few drops of Vurson early in the evening, you'll just have to tell yourself you'll be bored later in the night.

Manufacturing method

Cereals

100% rye malt. A local variety called "caroasse."

Malting

Proprietary recipe.

Mashing

Brewed with three water additions following the principles of the tea ceremony.

Fermentation

Long fermentation (140 hours) inoculated with natural sourdough.

Distillation

Three wood-fired distillations in a 25 hectoliter pot still.

Aging

Aged in neutral containers: stainless steel and amphora.

Reduction

Gradual reduction over several years to achieve a final balance of 43% alcohol by volume.

If Vulson has a unique depth and concentrated power, it is the result of constant attention and an exclusive technique.
First of all, we use an old variety of rye, highly appreciated for its baking and aromatic qualities, in a mountainous region. This cultivar has been passed down from farm to farm and produces the superb bread of our mountain farmers. To obtain the best quality, we have developed mashing, fermentation and distillation techniques adapted to this variety. Time, temperature and cut points are adjusted at each stage.
But time also plays its part. Vulson is an eau-de-vie that is aged in our cellars. It is born from a blend of eaux-de-vie, some of which were distilled 8 years ago, and which now rest alongside our whisky casks. This is not "aging" (a term that implies maturation in wooden casks), but "resting", as we use inert, neutral containers (stainless steel casks, amphoras). The eaux-de-vie breathe and evolve with the seasons. A well-deserved "rest" that is necessary for the balance of flavours to blossom.

During blending, Vulson's alcohol content is gradually reduced to 43% vol., optimising its balance and flavour.

COMPOSITION

Volume of serve (ML of final product)	Per 10 g alcohol (28,4 ml serving)	Per 25 ml Serving
Alcohol (g)	33.9	8.5
Calories (Kcal) (KJ)	237 984	59 246
Fat (g)	0	0
Saturated fat (g)	0	0
Carbohydrates (g)	0	0
(of which sugar)	0	0
Proteins (g)	0	0

Vurson

Notes

Tasting Notes

Nose

Palate

Finish

Manufacturing method

Cereals

Malting

Mashing

Fermentation

Distillation

Aging

Reduction

COMPOSITION

EPISTÉMÈ, THE EXPLORATORY COLLECTION