Since 1998, Laurent Cazottes has been making what are possibly the most painstakingly crafted liquors you can buy. He begins by growing his fruit biodynamically on his estate in Villeneuve-sur-Vère, in the southeast of Bordeaux. Then the fruit is hand-harvested, peeled, cut and seeded. A portion of the prepared fruit is crushed, fermented and distilled to make an eau-de-vie, while the remaining fruit is steeped in grape eau-de-vie for at least six months. Then the two are blended together to make an incredibly rich, clear snapshot of orchard fruit. The Cédrat (citron or ethrog) is beautifully golden in color, fragrant with sweet and fl oral citrus peel, and redolent of both candied and fresh citrus. The Quince is amazing—tart, bright and pure. These are two liqueurs you’ll want to enjoy simply, on their own.
Reviewed in W&S April 2014.