All about making whisky
La Raphaelle is made from hundreds of plants, grains, flowers, roots and peels stored in the Eyguebelle distillery herbal warehouse. Distilled in copper stills and mysteriously matured sheltered by old oak foudres. Unique taste coming from exceptional production process inherited from old herbalist monks. The combination of 50 to 100 plants give to the recipe a taste constantly renewed.
In 1850, Hyppolite Bonal joined the “Grande Chartreuse“monastery and become Brother Raphaël. Designated to supervise the pharmacy, Brother Raphaël is requested to study medicine in Lyon and become officially doctor of the monastery. He is asked to leave the monastery because he disobeyed the Chartreux law by helping a woman to give birth. In 1865, Hyppolite opens a distillery in saint Laurent-du-Pont and starts producing liqueurs. One of the liqueurs named “Raphaëlle”, very similar to the Chartreuse produced in the monastery causes Hyppolite many legal procedures.Tasting tips: Unlike wine tastings, herbal liqueurs should be tasted breathing out. Carbone dioxide soothes taste buds and helps to develop aromatics notes.
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