Production process
The production process takes place at le Palais Bénédictine, located in the heart of Fécamp where its secrets have been passed down from generation to generation.
The craft behind the elixir
The making of Bénédictine takes two years and requires all the skill and know-how of the Master Distiller. He safeguards the secrets of the slow preparation of this liqueur. The full extent of his experience and skill is required to bring each of the stages in the process to perfection and to bring this exquisite alchemy to life.
The beginning of a long process
The production process begins with four individual and unique preparations of different herbs and spices that are infused in super-fine alcohol. Each preparation is then infused, distilled slowly or even double-distilled, depending on the ingredients in it.
Today as before, distillation is performed in hammered copper stills. These are unique pieces and date from the era of Alexandre Le Grand.
The four esprits
These initial stages produce four alcoholates, also known as “esprits”. The four esprits are then matured for eight months in a large oak barrel.
The esprits mingle together, releasing the full power of their essences.
The ageing
The large oak barrels are crafted from only the finest wood by French coopers who work closely with the Master Distiller.
The 4 batches are aged for 8 months before they are blended with honey and saffron.
Saffron remains a precious spice and is key to ensuring the balanced taste of Bénédictine.
This new blend is then heated prior to resting for a final 4 months in an oak tank before being filtered and bottled.
The collection
The secret recipe of Bénédictine is said to date back to 1510 and is based on local plants enhanced by oriental spices.