Didier Barbe
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- Since 2016
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Didier Barbe Son and grandson of a modest wine grower, born into a family of 8 children. Before becoming a spirits manufacturer, Didier was an optics salesman for eighteen years in Paris then in Troyes.
He reactivates a childhood dream when his parents retire, he takes a small piece of vines, an eighth of the family vineyard. “When I was very young, I was immersed in the world of regional alcohols.” Didier considers himself an "aperitif handyman", he created his business in his garage with his first aperitif from an old recipe which was inspired by his neighbor, for his debut Didier produced 500 bottles, to his great surprise all the bottles were sold, so the following year he decided to double his first production.
Didier searched for a long time how to name his product, he had several ideas. The first idea was to name it after the first name of his neighbor from whom he had found the recipe but he couldn't, the second idea was to name it after the name of the village where he lives "Lusigny" but he couldn't, then after long research he decided to name it Magra Bendi which is an anagram of the beginning of the first names of his wife, his children and himself.
In 2001, the small garage was overflowing, so we had to organize ourselves to produce the first bottles of Ratafia.
A Family Passion
In 2012 Benjamin Barbe, Didier's son, was bored with his agri-food training. He decides to go to Cognac to train and joins the family business. The following year, father and son diversified by creating a distillery on the Côte des Bars, in Didier's native village. They will have work because the still, which is two centuries old, has not worked for 50 years. Since this copper antiquity has been used to distill Brandy, Marc, Saffron liqueur, Limoncello and also Whiskey. Benjamin Distills as he learned in Cognac but also with his nose which produces fine alcohols.
He reactivates a childhood dream when his parents retire, he takes a small piece of vines, an eighth of the family vineyard. “When I was very young, I was immersed in the world of regional alcohols.” Didier considers himself an "aperitif handyman", he created his business in his garage with his first aperitif from an old recipe which was inspired by his neighbor, for his debut Didier produced 500 bottles, to his great surprise all the bottles were sold, so the following year he decided to double his first production.
Didier searched for a long time how to name his product, he had several ideas. The first idea was to name it after the first name of his neighbor from whom he had found the recipe but he couldn't, the second idea was to name it after the name of the village where he lives "Lusigny" but he couldn't, then after long research he decided to name it Magra Bendi which is an anagram of the beginning of the first names of his wife, his children and himself.
In 2001, the small garage was overflowing, so we had to organize ourselves to produce the first bottles of Ratafia.
A Family Passion
In 2012 Benjamin Barbe, Didier's son, was bored with his agri-food training. He decides to go to Cognac to train and joins the family business. The following year, father and son diversified by creating a distillery on the Côte des Bars, in Didier's native village. They will have work because the still, which is two centuries old, has not worked for 50 years. Since this copper antiquity has been used to distill Brandy, Marc, Saffron liqueur, Limoncello and also Whiskey. Benjamin Distills as he learned in Cognac but also with his nose which produces fine alcohols.
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