Distillerie Metté

Distillerie Metté

Founded in 1962 by Jean-Paul Metté, distillerie metté is a family business located in the village of Ribeauvillé, Alsace. For more than fifty years, the distillery has been producing exceptional eaux-de-vie and liqueurs based on traditional craftsmanship passed down from generation to generation.

At the heart of their approach, the quality of the fruits used is paramount. Contrary to popular belief, the fruits used for distillation are not spoiled products, but top-quality fruits. Producers who work with the distillerie metté know how high the requirement of the master distiller is, and therefore strive to deliver impeccable fruit.

The distillation process itself is very meticulous and respectful of tradition. The naturally sweet fruits are fermented in barrels for six to eight weeks, while the berries, flowers and spices are macerated in a wine brandy. The precise timing of distillation is chosen by the distiller, Timothée Traber, based on the smell, taste and appearance of the fruit. The fruits are then distilled in small traditional copper stills, the same as those used by Jean-Paul Metté. The eaux-de-vie are distilled twice to ensure a perfect balance, and the stills are carefully cleaned between each distillation to preserve the taste of the brandy.

Once distilled, the eaux-de-vie are aged for at least six years in stainless steel tanks, exposed to variations in the Alsatian microclimate. This aging allows alcohol to discharge its aggressiveness and acquire all its complexity and finesse. Out-of-age eaux-de-vie age for about twenty years in 30-litre glass bottles placed in the attic. This process ensures the precision of each brandy at bottling.

Beyond technical expertise, the distillerie metté is driven by a real passion for the product. Respect for traditions and attachment to quality are at the heart of their commitment. The distillerie metté is thus a true Alsatian institution, which has preserved the legacy of Jean-Paul Metté while remaining at the forefront of the production of eaux-de-vie and artisanal liqueurs.

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