Thym Liqueur, Bigallet
Emile Giffard was a pharmacist before he was a distiller. It started in 1885, when the scorching heat of the summers in France inspired him to create something that would cool and refresh his clientele. Lucky for them (and for us), Emile was also a gourmand, and began researching the digestive properties of mint as he embarked on his endeavor. Using steam distillation of Mitcham peppermint, Emile created a liqueur that was as delicious as it was refreshing. Giffard Menthe Pastille, named after the French candies at the time (the name translates to “mint drop”), found instant popularity with the locals. Emile promptly turned his pharmacy into a distillery and established the tradition and quality for which Giffard is known worldwide. This was only the beginning.
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Bigallet’s Thym liqueur is combination of distilled thym & sugar beet and a maceration of thym leaves, rendering it potent in nature. A little bit goes a long way, like violette and absinthe. The thym itself, combined with 35% abv gives Bigallet’s Thym liqueur incredible digestive properties and allows for easy use in cocktails. Thyme should be thought of from a gastronomic standpoint when thinking of the vast applications for this classic alpine spirit.