In contrast to other distilleries at the time, Louis Morand used the plants and fruit themselves rather than essences or extracts. The very first product that Bruno’s forefather made was the Liqueur du Grand St-Bernard, using herbs and following a recipe he obtained direct from the historical hospice at the Great St Bernard Pass. “My great-grandfather always followed this principle,” says Bruno Vocat, “and we continue to do the same today.” A member of the fourth generation of the family to work at the distillery, Bruno is now responsible for production. In Martigny, however, only the finest quality was good enough to prepare the mash needed for distillation. This was not standard practice: back in those days, second-class fruit was frequently used for distillation – as is still often the case today. Louis Morand, the founder of the distillery, selected only the finest produce to make his spirits. This unique selling point was not so easy to achieve. Because in the 130-year history of the company, it has benefited not only from talented distillers but also business visionaries who secured legal protection for the Williamine® brand. That has long been the case – and remains true to this day. The ritual was the same for generations: after dinner, the host would place liqueur glasses on the table, open the cupboard with the intriguing bottles inside, and ask guests: “A digestif”? As a result, anyone over the age of 40 in Switzerland is familiar with the logo and labels of the Morand distillery and knows that Williamine® only ever comes in Morand bottles.
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