The cultivation of verbena in the Forez (a region that goes from Clermont-Ferrand to Saint-Etienne) was born at the end of the nineteenth century with the rise of coal transport from the Saint-Etienne basin. To amortize the costs of transport, the ships coming to get the coal imported spices, chocolates and plants including the famous verbena. Since then many families have cultivated this plant, including the Forissier family since 1900.
The Verveine Tradition du Forez from the Forissier family is the iconic liqueur of the Forissier family and the worthy descendant of the original recipe. Its intense green color is born naturally from the maceration of verbena leaves. These are picked by hand by the Forissier family (organic farming), then they are sorted. The extraction is done cold, without distillation, by maceration of the leaves in alcohol, without coloring or flavoring added. You can feel all the aromatic purity from this gentle method on the nose. Not very sweet and low in alcohol (30 °), this liqueur is a pure delight in the mouth, fresh and pure with notes of verbena and lemongrass.