Haute-Marne: Gérard Richalet, artisan distiller

Gérard Richalet mainly distills stone fruits such as mirabelle plum and damson but also pear, apple and quince. “« . Gérard Richalet, however, expects a campaign.”« .

In terms of practice, real know-how, everything is carefully ordered. Gérard Richalet places the contents of the barrel in a copper still, heated with gas. A first operation consists of cooking the fruits until “white water” is obtained, a liquid collected after the first distillation. Ces « eaux blanches » passent ensuite dans un deuxième alambic qui produit de l’eau-de-vie au degré alcoolique souhaité, le plus souvent à 48°.