MASTERCLASS TOUT SAVOIR SUR LES SPIRITUEUX

This masterclass provides the key to navigating a spirits aisle without relying on the prettiest label. The programme includes: the principle of distillation: what actually happens in an alembic, and why the alembic's shape changes the taste; alembic à repasse and continuous column: the two main schools and what they produce; raw material: cereals, cane, fruits, plants — where the character of each family comes from; the role of the cask: what wood adds, what it masks, and why a spirit no longer ages in a bottle; reading a label: legal mentions, ages, appellations, and marketing formulas that mean nothing. The flow: each family is illustrated by a tasting, in comparison. We taste side by side to feel concretely what distillation, raw material, and cask change. Open discussion throughout. Included: the tasted spirits and a board of cured meats and cheeses.