Not generally accessible
48 Rue Beaurepaire,
Set in the medieval town of Saumur in France’s Loire Valley, Combier Distillery produces a wide range spirits, liqueurs, crèmes and cordials. Founded in 1834 by Jean-Baptiste Combier, a confectioner by trade but also a radical and anti-cleric who was arrested for his offensive remarks towards the Emperor.
Created by Ted Breaux, the man behind Lucid Absinthe, Jade Absinthe and Jade Liqueurs, Perique Tobacco Liqueur was launched in 2006. The name is a reference to Perique, a type of tobacco from Saint James Parish, Louisiana, USA which is known for its strong fruity aroma.
This digestif liqueur is made by macerating caraway seeds for 12 hours overnight in a pot still charged with neutral alcohol and water. Distillation starts in the morning and lasts for seven hours. The distillate is mixed with water and sugar before filtering and bottling.
During the mid-19th century absinthes popularity travelled from France to French speaking Nouvelle-Orléans (New Orleans). Crescent city resident and absinthe expert, Ted Breaux worked with French distillers Combier to create this absinthe designed to mimic those of absinthe’s boom period.
The first absinthe created by American absinthe expert, Ted Breaux and Combier to replicate an original sample of 19th century. Prior to the ban in the early 1900s, Esprit Edouard was one of the leading brands of absinthe.
Jade 1901 is the second absinthe created by American absinthe expert, Ted Breaux and Combier to replicate a sample of 19th century. Combier uses two 1,100 litre copper alembics dating from 1870 and purchased from an absinthe distiller in Pontarlier in the early 1900s.
Created by American absinthe expert, Ted Breaux and Combier Distillery, who analysed a rare original 19th century bottle of C.F. Berger absinthe verte from Couvet, Switzerland to formulate this modern replica Jade C.F. Berger (also known as Verte Suisse or V.S. 1898) absinthe.
As the brand name suggests, these pimento allspice bitters are the result of Dale DeGroff’s enthusiasm for this previously almost forgotten cocktail ingredient. They are made by infusing and distilling a blend of select botanicals with allspice berries and Mediterranean spices.
Confectioners Jean-Baptiste Combier and his wife created what is claimed to be the first orange liqueur of this style in 1834. Combier Triple Sec is still made using sun-dried orange skins from Saint-Raphaël, Haiti steeped in alcohol for 24 hours and distilled in 100-year-old copper-pot stills.
Royal Combier was created in 1910 by James Combier, it is blended from Combier's old Elixir, separately distilled sweet-orange infused neutral spirit and cognac. The use of sweet rather than bitter orange peels and the inclusion or a herbal elixir distinguishes this from other orange liqueurs.
Combier first released a form of this product in the 1850's but it was discontinued. They re-released it according to the original recipe with twice the amount, doppelt meaning double, of botanical bill. It is a combination of 3 seeds, caraway, cumin and fennel.
Roi René Rouge cherry liqueur is made to a recipe said to have first been developed in 1632 by the Benedictine nun, Reverend Mother Gautron of the Benedictine Abbey of Saumur. It is made with a blend of hand-picked wild guignes cherries from France and morello cherries from southern England.