A brandy-based liqueur with a secret herb formula produced by Benedictine monks in France and in Spain. This unique elixir is comprised of 27 plants and spices – an extremely intricate recipe that is only known by three people at any given time. The three primary spices include Angelica, Hyssop and Lemon Balm, also known as Melissa. The ingredients are divided into different recipes, each for a separate batch which is macerated, distilled or infused with vanilla and lemon peels. The batches are aged for three months before being blended together with the base spirit. The newly created batch is then aged in the Bénédictine Palais, where conditions are ideal, for 12 months. Bénédictine is filtered for purity and then aged an additional three months. At the end of the two-year process, the liqueur is ready to be enjoyed.
An Iconic Liqueur with 500 years of history
The History: 500 Years of Twists and Turns
The Recipe: A Closely Guarded Secret
The Palace: A Distillery, A Museum, An Art Gallery
The cellars of the palace house hundreds of oak casks with the ideal aging conditions for Bénédictine liqueur. Every bottle of Bénédictine is created and bottled at the distillery, as it is the only place in the world with the perfect conditions to create Bénédictine.
The Distillation Process: A Fine Art
After the eight month aging process Saffron, Cognac, Otard, Honey and Caramel are added before another four month aging process begins. Before the product is honored with the Bénédictine name, it is filtered and quality tested. From start to finish, the distillation process for one bottle of Bénédictine takes two years.
The final product is a distinctive blend of liqueur with a very mellow feel that envelops the whole palate. Notes of citrus, spice and honey give Bénédictine a perfectly balanced, one of a kind taste.
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