Verveine Du Forez

The culture of verbena in the Forez region (an area that stretches from Clermont-Ferrand to Saint-Etienne) began in the late 19th century with the development of coal transportation from the Saint-Etienne basin. To offset the transportation costs, the boats that came to pick up the coal also imported spices, chocolates, and plants, including the famous verbena. Since then, many families have cultivated this plant, including the Forissier family since 1900.

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 naturally comes from the maceration of the verbena leaves. These leaves are hand-picked by the Forissier family (organic cultivation), then sorted. The extraction is done cold, without distillation, by macerating the leaves in alcohol, without added colorant or flavor. The aromatic purity resulting from this gentle method is evident on the nose. Slightly sweet and low in alcohol content (30°), this liqueur is a pure delight on the palate, fresh and pure with notes of verbena and lemongrass.