The beer is brewed with three cereals from local production : 80% of corn, 10% of barley, and 10% of rye. After 5 days of brewing and fermentation, it is ready for ditillation.
The distillation is carried out in double-heated Charentais stills from Samalens House and on lees to extract a maximum of aromas. In the same manner as the distillation of our Armagnacs, the cuts are made manually during tasting and the alcohol content of this heart of “bonne chauffe” is slightly lowered before bottling