Elixir Roux’s recipe is part of the heritage of Distilleries and Domaines de Provence. 

It was brought up to date by oenologist Hélène Rogeon: “We wanted a stronger, more alcoholic product, which grips well in the mouth while offering great aromatic power. An elixir is rich in flavours that stimulate the palate and leaves the mouth feeling fresh. We favoured plants and spices with tonic and digestive properties. Energising and aphrodisiac Ginseng and Damiana, Lemon Balm and Fennel with digestive and tonic qualities, Star Anise, Sweet Almond, Star Anise, Cinnamon, Peppermint, Absinthe. The manufacturing process remains classic: after maceration of the plants in alcohol for 15 days, the liquid part (infusion) is left to rest between 1 and 3 months and the solid part is distilled. These two parts are then assembled with water, alcohol and sugar for a rest period before filtration and bottling.”

The result is bold and full of pep, just like the new generation of strong liquor lovers.

Tasting Notes:
Colour: Beautiful green colour

Nose: Slightly peppery plant fragrance, dominating the freshness of Mint and Lemon Balm

Palate: First the strength, then the expression of plants aromatics and spices associated with a slight aniseed touch and a fresh finish. Delicate notes of lemon flavours stimulate the taste buds.

Elisir Roux is best enjoyed with a tonic over ice, by itself or in aromatic cocktails