Orchard Grove
L'APÉRITIF À LA PÊCHE
Orchard Grove Peach is born by gently infusing regional sweet peaches and their leaves to a neutral spirit. Orchard Grove Peach (15% abv and 30 proof) can be served chilled or over ice; and with the addition of club soda, it can also turn into a refreshing, mouth watering spritzer. Lastly, Orchard Grove Peach can also be poured over fruits or ice cream.
After assembly of the various components, Orchard Grove Peach is "aged" in barrels for 6 months to give it time to round off and to be harmonized. Then, it is filtered, inspected, tasted and bottled. The result is a smooth and mellow apéritif wine, bursting with fruity and peach flavor. It is also possible to detect subtle hints of apricot and vanilla.
SALES TOOL COCKTAILS AWARDSAfter assembly of the various components, Orchard Grove Peach is "aged" in barrels for 6 months to give it time to round off and to be harmonized. Then, it is filtered, inspected, tasted and bottled. The result is a smooth and mellow apéritif wine, bursting with fruity and peach flavor. It is also possible to detect subtle hints of apricot and vanilla.
SALES TOOL COCKTAILS AWARDSL'APÉRITIF À L'ORANGE
With its sweet and bitter taste, flavor, candied oranges, and honey, Orchard Grove Orange lingers on the palate and provides the ideal base for several cocktails.
The orange infusions are made from orange rinds, Côte d'Azur type "green ribbons," and sweet orange rinds macerated in a water and alcohol mixture. After assembly of the various ingredients, Orchard Grove Orange is "aged" in a barrel for 6 weeks to give it time to round off. Then, it is filtered, inspected, tasted and bottled.
SALES TOOL COCKTAILS AWARDSThe orange infusions are made from orange rinds, Côte d'Azur type "green ribbons," and sweet orange rinds macerated in a water and alcohol mixture. After assembly of the various ingredients, Orchard Grove Orange is "aged" in a barrel for 6 weeks to give it time to round off. Then, it is filtered, inspected, tasted and bottled.
SALES TOOL COCKTAILS AWARDSL'APÉRITIF AUX NOIX
Orchard Grove Walnut is born by Hand crushed Dauphiné green walnuts, harvested at Saint-Jean, muscade and cinnamon lend this aperitif its spicy and fruity flavours.
The infusion of green nuts is obtained by maceration of fresh nuts (with stain) collected according to the tradition on St. John's day (the origin of the name of this aperitif). The nuts are crushed in an old arm crusher then placed to macerate in a mixture of wine and alcohol for 6 to 12 days in order to extract all of the aromatic part of the fruit. A maceration of stain of dry nuts also is made.
SALES TOOL COCKTAILS AWARDSThe infusion of green nuts is obtained by maceration of fresh nuts (with stain) collected according to the tradition on St. John's day (the origin of the name of this aperitif). The nuts are crushed in an old arm crusher then placed to macerate in a mixture of wine and alcohol for 6 to 12 days in order to extract all of the aromatic part of the fruit. A maceration of stain of dry nuts also is made.
SALES TOOL COCKTAILS AWARDSVERMOUTH A L'ABSINTHE
Orchard Grove Vermouth is a classic vermouth, blending Wormwood, Cinnamon, lemon balm, mint, mugwort, green aniseed, cinnamon, coriander and pink peppercorns on a white wine background (dried plants and spices are macerated in alcohol, then assembled to the wine).
Orchard Grove Vermouth carries the genuine Bitterness of traditional vermouth but with greater richness and persistence.
SALES TOOL COCKTAILS AWARDSOrchard Grove Vermouth carries the genuine Bitterness of traditional vermouth but with greater richness and persistence.
SALES TOOL COCKTAILS AWARDSPeach tree leaves are picked at the end of October
Right at the time when they take on their golden color, but before being carried away by the Mistral wind. The fruit and leaves are placed to macerate separately in mixtures of alcohol, white wine, essential oil of citrus and sugar in order to extract all of the aromatic strength. It takes between 6 and 12 months of "close" contact to obtain all of the aromatic subtlety of the fruit and leaves in resulting infusions.
A wine-based aperitif flavored with orange and spices, in Provence
The products we use today as aperitifs have long been considered remedies. In addition, the word "aperitif" means that which stimulates the appetite." In the past, herbs, spices or fruits with properties that healed various maladies were macerated in wine (which was itself considered to be medicine). Thus, bitter orange (bigarade) rinds and sweet orange were recognized for their aperitif properties. In addition, orange wine taken on an empty stomach before a meal was recommended in cases of loss of appetite. Likewise, Peruvian bark (Cinchona officinalis) was frequently used for "tonic" or "fortifying" preparations.
A traditional drink in Haute Provence, nut wine is generally prepared at home.
Orchard Grove Walnuts aperitif is drunk neat, cold without ice. As for pairing it goes very well with melon and fermented cheeses such as Roquefort, Blues, Stilton, and Fourme d'Ambert.
Orchard Grove Walnuts also goes extremely well with all desserts based on nuts.
Orchard Grove Vermouth can be served chilled, on the rocks, or in a cocktail. (18% abv and 36 proof).
The final taste is determined by the temperature, the length of maceration and the degree of alcohol. After the required duration of maceration, the infusion (the liquid) is separated from the vegetable matter (plants and spices). The final blending is a very delicate operation that mixes white wine, infusions, plant and spice distillates and essences in a fine balance to obtain the finished product.
Botanical
The fruits are picked when ripe, by selecting several varieties of peaches including:
- The Cardinale peach with orange red skin and pale-yellow juicy flesh;
- The Coronet peach, white, sweet, juicy and aromatic;
- The Junegold peach, with orange yellow skin and light-yellow aromatic flesh.
Cardinale Peach
Cardinale Peach
Cardinal peaches, intense yellow and bright red, have medium-large size.
The pulp, yellow in color, is consistent and fragrant.
Ripening: first ten days of July
Coronet Peach
Coronet Peach
A very tasty and attractive red, semi-freestone peach ripening mid-season. Sweet and juicy fruit.
• Pollination Group: self-fertile so no other pollinators needed
• Uses: top eating variety
• Harvest: mid-season late December to early January
• Chill requirement: medium
• Features: semi-freestone
June Gold Peach
June Gold Peach
One of the earliest ripening peaches and a longtime favorite, June Gold Peach bears large, firm and juicy yellow-fleshed peaches that are freestone once fully ripe. A top selection for fresh markets and also a good choice for cold climates or places with late freezes due to its frost hardy blossoms.
Botanical
The oranges have been grown on the Côte d'Azur since at least the 13th century.
The orange tree was brought to France during the Crusades. The fruit ripens in spring and the trees only live outside in the warm climates of Provence.
Sweet orange
Sweet orange
The orange, also called sweet orange to distinguish it from the bitter orange (Citrus × aurantium), is the fruit of a tree in the family Rutaceae. Botanically, this is the hybrid Citrus × sinensis, between the pomelo (Citrus maxima) and the mandarin orange (Citrus reticulata). The chloroplast genome, and therefore the maternal line, is that of pomelo. There are many related hybrids including of mandarins and sweet orange. The sweet orange has had its full genome sequenced.
Cinchona
Cinchona
Cinchona (pronounced /sɪŋˈkoʊnə/ or /sɪnˈtʃoʊnə/) is a genus of flowering plants in the family Rubiaceae containing at least 23 species of trees and shrubs. All are native to the tropical Andean forests of western South America. A few species are reportedly naturalized in Central America, Jamaica, French Polynesia, Sulawesi, Saint Helena in the South Atlantic, and São Tomé and Príncipe off the coast of tropical Africa, and others have been cultivated in India and Java, where they have formed hybrids.
Botanical
A maceration of spices (cinnamon, cloves, peppers, nutmeg) is made fifteen days before the final product is created.
When these macerations end, we draw out the infusions: green nut infusion, nut stain infusion and infusion of aromatics to add them to our aperitif. The fruit or spices, still penetrated with alcohol and flavors, are distilled in our still in order to remove the spirit.
The infusions, spirits and flavors are mixed into the wine, sugar and alcohol to make the Noix de la Saint Jean. Then, it will be necessary to wait 5 to 6 months in order to drink our aperitif.
Green Walnut
Green Walnut
Green walnuts are unripe walnuts and harvesting begins in June to mid-July. This is when the nuts are still unripe and have a bright green color, and the shell has not yet hardened. Green walnuts have the highest nutritional value when they are harvested in mid-June.
Botanical
Orchard Grove Vermouth contains no less than 15 different botanicals
This Vermouth is an aromatized wine made with absinthe (wormwood), bitter plants and spices, macerated into white wine for about 6 months.
Wormwood
Wormwood
Artemisia absinthium is an herb that's prized for its distinctive aroma, herbaceous flavor, and purported health benefits. Originating from the Alps mountains, Artemisia absinthium has in fact been used for thousands of years for its curative properties. Flavor wise, Artemisia absinthium is the one botanical delivering the most bitter sensation to the palate. Artemisia absinthium naturally contains thujone.
Lemon Balm
Lemon Balm
Lemon Balm is a perennial herbaceous plant in the mint family, with leaves smelling and tasting of lemon and native to south-central Europe, the Mediterranean Basin, Iran.
Mint
Mint
Mint are aromatic, almost exclusively perennial herbs. The leaves are arranged in opposite pairs, often downy, and with a serrated margin. Leaf colors range from dark green and gray green to purple, blue, and sometimes pale yellow.
Mugwort
Mugwort
Mugwort is a perennial plant native to Northern Europe, and Asia; but it can also be found in many parts of North America. The mugwort plant has angular reddish-brown stems that have bitter-tasting leaves with a sage-like aroma. The mugwort plant has been traditionally used for everything from digestive disorders to beer-making, insect repellent, and more.
Green Aniseed
Green Aniseed
Anise, also called aniseed, is a flowering plant in the family Apiaceae native to the eastern Mediterranean region and Southwest Asia. Its flavor has similarities with some other spices, such as star anise, fennel, and licorice.
Cinnamon
Cinnamon
Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used mainly as an aromatic condiment and flavoring additive in a wide variety of cuisines, sweet and savouy dishes, breakfast cereals, snack-foods, tea and traditional foods.
Coriander
Coriander
Coriander is a spice produced from the round, tan-colored seeds of the coriander plant (Coriandrum sativum), which is a member of the parsley family. The word coriander can be used to describe the entire plant.
Pink peppercorns
Pink peppercorns
Pink peppercorns although being a dried berry, it came to be called such because they resemble peppercorns, and because they, too, have a peppery flavor. They are also used as a spice.
Awards
93 Points
Chilled100
