Herbal Liqueur, 'Dessertine'

• Alpine botanical liqueur produced by the Félix Bigallet distillery in Isère, France
• Proprietary recipe contains more than 25 botanicals including iris, verbena, lemon balm, juniper, angelica, basil, sage, lemongrass, peppermint, and lemon peel
• At least 90% of the botanicals are sourced within 100 miles of the distillery in Auvergne-Rhône-Alpes
• Base spirit distilled from sugar beets
• 3 separate herbal infusions that are distilled into 3 separate distillates in copper pot stills and given historical recipe names: Esprit de Dessertine (contains 8 different plants, herbs, and spices, including verbena and iris); Esprit de Charmeuse (contains 15 different plants, herbs, and spices, including juniper, angelica, and lemon balm); and Esprit de d’Arquebeuse (contains 15 different plants, herbs, and spices, including basil, sage, and lemongrass)
• In addition to these 3 distillates, 7 individual infusions (including lemon, fennel, and mint)—each aged in neutral distillate from 3 days to 2 weeks—are added to the final blend
• Sweetened with beet sugar to 160 grams per liter
• Vivacious from the first pour, with shades of lemon flirting with peppermint, juniper, and a subtle savory undercurrent of sage. The palate is round and fresh, with baking spice, licorice candy, and mild bitterness emerging to drive a lifting finish. Best stored in a cool, dry place, preferably out of harsh light.
• Non-chill filtered; 50% ABV

One of France’s historical alpine liqueur houses, Félix Bigallet continues to combine traditional craftsmanship with rigorous local ingredient sourcing to produce high-quality digestif liqueurs that have become a gold standard for contemporary bartenders. Records of Dessertine date to the late 19th century; a modern version of the recipe appears in 1946, and production was further divided into “L’Originale” (43% ABV) and “L’Intense” (50% ABV) expressions in 2025. The name—a fanciful French rendering of “dessert”—signals that this liqueur should be enjoyed at the end of the meal. Proofed (and priced) to become a singular presence both for mixing and on the back bar, it clearly expresses its own identity while encouraging intuitive inclusion in classic cocktails that call for high-proof herbal liqueurs.