Welcome to La Distillerie de Paris which is .... in Paris!
The distillery in the heart of the 10th arrondissement of Paris, where the clandestine distillers were, as reported in Emile Zola's book, L'assommoir. But there was never a legal still in Paris! This still is the first legally established in the capital. It took them 5 years of legal struggles and battles before obtaining the permit.This may be the reason why the custom-made Holstein still is named "Meme pas peur" (not even afraid).
The still also carry another plate with a number: 751301.
75 for Paris,
13 for 2013, the year the approval was obtained,
01 for the first still in Paris.
Neat, right?
The distillery in the heart of the 10th arrondissement of Paris, where the clandestine distillers were, as reported in Emile Zola's book, L'assommoir. But there was never a legal still in Paris! This still is the first legally established in the capital. It took them 5 years of legal struggles and battles before obtaining the permit.This may be the reason why the custom-made Holstein still is named "Meme pas peur" (not even afraid).
The still also carry another plate with a number: 751301.
75 for Paris,
13 for 2013, the year the approval was obtained,
01 for the first still in Paris.
Neat, right?
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Who is behind it? The distillery has been founded by two brothers, Nicolas and Sebastien Julhès who also own a series of delicatessen and specialised shops all around the arrondissements since...some generations (bakeries, wine, cheese...). It sounds very French, isn't it. Forget the cliché next time you're in Paris and go and visit, you will not regret it. Why Paris where room is limited? First both brothers live in Paris. And Paris is a city full of ingredients, especially for the Juhlès who are owning delicatessen. How come there were no distilleries in Paris? Actually most of them have been banned at the beginning of the 20th century, on one hand because it seems that several clandestine distilleries have caused fires, on the other hand because methanol intoxications have been reported, and first of all, being clandestine, they did not pay taxes. How does the distillery look like? Small! This is a micro distillery. the still is in a 20 sq meter room (215,278 feet?). Barrels are held outside or in other rooms. The lab is hidden and possesses only one key. This is a highly efficient distillery though. It is not made for large tours but for experimenting. The still is incredibly precise that they can use it as if you had a dozen different stills. |
And what do they do in this micro distillery ?
A lot of gin.
And a lot of experimentation.
The one you may seen one day is the "Maple". How to describe it properly? Let's say it is a brandy with Maple syrup as a base material. It has meant 2 years of trials and error before something has been worth drinking. Intense flavor, no sugar coating effect, alcohol not overpowering but integrated. A gem.
The maceration always takes place in the still too, cold, warm, depending what effect is expected. The day of my visit, the room was filled with rose, cereal and rose. I will never know what was planned and in preparation that day but the perfume carried me in wonderland.
Along with maple, they also experimented new products with agave ("Agave") or with the grape varity used for Cognac ("Ugni") but here again there was no point for them to create a Cognac. Not only it is not allowed to produce Cognac outside of the Cognac region but why repeating what others do beautifully since centuries? No, again the idea is to play with the same ingredients and create a different spirit beyond the rules of appellation or the habits of tradition.
This is what makes their products interesting to me. It is exploring what an ingredient can give, what distillation can gives when playing more on one variable than another. In "Gino" for example they added quinquina. Then you just need to add sparkling water for you G&T while skiping the sugar.
A lot of gin.
And a lot of experimentation.
The one you may seen one day is the "Maple". How to describe it properly? Let's say it is a brandy with Maple syrup as a base material. It has meant 2 years of trials and error before something has been worth drinking. Intense flavor, no sugar coating effect, alcohol not overpowering but integrated. A gem.
The maceration always takes place in the still too, cold, warm, depending what effect is expected. The day of my visit, the room was filled with rose, cereal and rose. I will never know what was planned and in preparation that day but the perfume carried me in wonderland.
Along with maple, they also experimented new products with agave ("Agave") or with the grape varity used for Cognac ("Ugni") but here again there was no point for them to create a Cognac. Not only it is not allowed to produce Cognac outside of the Cognac region but why repeating what others do beautifully since centuries? No, again the idea is to play with the same ingredients and create a different spirit beyond the rules of appellation or the habits of tradition.
This is what makes their products interesting to me. It is exploring what an ingredient can give, what distillation can gives when playing more on one variable than another. In "Gino" for example they added quinquina. Then you just need to add sparkling water for you G&T while skiping the sugar.
Want to know more about this distillery?
check the website HERE
And read (in French) this other, great visit of the distillery told by Magali and good pictures !
check the website HERE
And read (in French) this other, great visit of the distillery told by Magali and good pictures !
What Spiritsfully liked about the way their work:
The enthusiasm and the will to experiment, to go beyond existing category, without taboo.
The enthusiasm and the will to experiment, to go beyond existing category, without taboo.