Farm-born and -raised
When I first hear the words “homemade liquor,” I immediately think of toothless old men in the mountains of Appalachia making moonshine, but every culture has a rich history of farmers taking whatever was left over from that season’s harvest and distilling what remained. In the village of Lapoutroie, in the French hillside, Gilbert Miclo continues that tradition, producing eau-de-vie, “water of life,”, or clear, fruit brandies. We’re pleased to see that this time-honored tradition continues today.
