Non-alcoholic aperitifs - Import export

Feijoa (Brazilian guava), water, sugar, alcohol A three-month maceration in neutral alcohol allows the Feijoa to release all its aromas. We leave the thick skin with the fruit a concentrate of flavors. 70 cl

Manzana Egiazki is inspired by the traditional recipe of the famous Spanish Basque liqueur obtained by distilling green apples. A very popular liqueur in the 2000s, it was gradually forgotten. La Maison Egiazki therefore wanted to revisit this classic and modernize it. Harmoniously balanced, the Manzana Egiazki is the perfect combination of sweetness and lightness in an explosion of freshness. The discreet nose opens naturally with notes of apple. Unlike its competitors, it is not very sweet to leave plenty of room for the fruit and an astonishing roundness in the mouth. On tasting, notes of crunchy fruit between apple and pear mingle with a rich and creamy texture. Our liqueur is free from preservatives and artificial colourings so its appearance is 100% natural. Bottling, corking and labeling are also done by hand.

Artisanal pastis from the Basque country, made by maceration of liquorice and infusion of star anise. A subtle tasting pastis that will appeal to connoisseurs !

Artisanal apple liqueur, created by macerating wild apples from the Basque Country in aniseed alcohol called "anisette". It is a gourmet liqueur with the taste of caramelized apple pie. Wild apples, aniseed, water, sugar and alcohol The production process is the same as for patxaran. A double maceration; initially a cold extraction for around three weeks in neutral alcohol, followed by a maceration for 3 months after reduction with an anisette anisette. 70 cl

A great classic in the family of liqueurs ! Quickly after the Patxaran, we decided to create our own mint liqueur recipe. Our range of liqueurs playing more on sweetness and subtlety, we have bet here on intensity and freshness. Beyond its freshness, Menta Egiazki stands out for its lightness, roundness and subtle spices. We achieved this balance by combining two varieties of mint, one peppery and the other green. The first provides a feeling of absolute freshness and the second softens this subtle blend. Our recipe is made from natural essences of spearmint and peppermint leaves obtained by distillation. You should also know that this beautiful green color displayed by the Menta does not hide excess sugar and only reinforces the effect of freshness in the mouth.

La Flaguerie Poirino results from the mixture of pear must and young calvados aged in oak barrels. Bright orange in colour, La Flaguerie Poirino develops a rich aromatic palette with finesse and elegance.

The dark mahogany colour and shine of Pommeau de Normandie are outstanding. The nose is elegant, smooth and flattering with candid notes of gingerbread and prune. The mouth is round and soft and releases cooked aromas with a complex and balanced finish. Best served cold, it holds its rank as an aperitif, or Norman cheeses or dessert.

Color: Amber Nose: Floral nose of rose and violet. Melted with harmonious hints of prune, almond and caramel mingled with spice and vanilla Palate: A remarkable balance highlighted by a smoothness and roundness that sustainably occupy the palate Tasting age: 5 - 10 years Tasting suggestions: In cocktails, on the rocks, frosted or simply on its own (between 20 ° and 25 °)