Discover some of the main botanicals used in our preparations.
For more than 1000 years, the harvesting and use of medicinal plants have been an integral part of the customs and traditions of the village of Saint-Brice in the Charente. Traditionally used in the manufacture of artisanal liqueurs and other mother tinctures, the art of the Liquorist consists of selecting the flowers, roots and berries and applying the most suitable extraction techniques. It is on this basis that we have developed our know-how.
We strive to make the most harmonious marriages by sublimating the aromas and active principles of plants to give you all the benefits of nature.
  • Juniper

    The common juniper or juniper (Juniperus communis) is a shrub belonging to the conifer family, covered with a rough gray bark, which has needle-like leaves very sharp. The fruits (or juniper berries) are green, then turn black and waxy as winter approaches. Only then are they consumable. Their properties have been known since ancient times.

    Tonic, digestive and appetizing, juniper berries stimulate the stomach and help eliminate gas. Their ingestion also has a purifying, detoxifying and anti-inflammatory effect while promoting renal protection. Finally, the essential oil from fruits and tree branches is a powerful anti-inflammatory and analgesic.

  • Cinnamon

    Cinnamon, native to Sri Lanka, comes from the inner bark of the cinnamon tree ( Cinnamomum ), which is a tree that grows in wild forests. Harvested in spring on rainy days, it is then put to dry for several days, where it will take its rolled shape. Consumed mainly as a condiment in cooking, it nevertheless has many therapeutic properties; it has been used for over 5,000 years in both Indian and Chinese medicine.

    It thus helps relieve intestinal disorders, calm dental pain, reduce fatigue and even provide energy. Its antimicrobial strengths and health-improving virtues are nowadays widely documented and make it a valuable health ally.

  • Cardamom

    Cardamom ( Elettaria cardamomum) is a rhizomatous perennial herb native to Southeast Asia that can reach heights of 2 to 5 m. It is part of the same family as ginger and turmeric and has been used since the dawn of time in Ayurvedic medicine (India). Its dried fruit, traditionally consumed as a spice, is recognized for its effectiveness in the treatment of digestive disorders but also for its anti-inflammatory and analgesic properties.

    Cardamom essential oil helps, thanks to its antimicrobial and antimycotic actions, to regulate the intestinal flora. In diffusion, it finally acts in the respiratory tract, purifying the air.

  • Chili

    Chili ( Capsicum ) is the fruit of five species of plants. It more commonly refers to the fruit eaten as a condiment or vegetable. Widely used in traditional medicine, chili, because of its richness in vitamins and capsaicin, its main active principle, has many properties. Source of antioxidants, its consumption provides a stimulating and exciting effect by accelerating the circulation of blood in the vessels, which contributes to the strengthening of physical tone, as well as immune defenses.

    It is therefore recommended to treat a large number of pathologies such as the flu and the common cold. It helps digestion and also protects against cardiovascular diseases due to its action on the formation of bad cholesterol. In addition, it is diuretic and sudorific.

  • Savory

    Savory ( Satureja ) is a perennial plant that grows mainly in Mediterranean regions. Known since Antiquity as an aromatic herb, it was rejected in the Middle Ages for its aphrodisiac effects, which were then perceived as devilish. Its medicinal properties were finally rehabilitated by the famous German Benedictine nun Hildegarde de Bingen.

    Whether in the form of infusions, decoctions or floral waters, savory indeed has multiple properties: its consumption helps fight bloating, slow digestion, or fatigue. Besides its tonic effects, it is also a powerful antibacterial (essential oil).