Cherry ratafia

It is handcrafted by maceration of fresh, whole Montmorency cherry “the famous griotte” from a Lorraine producer, sugar and our house alcohol distilled over a wood fire. 70 cl 18 degree The morello cherries are worked by hand by Loïc to preserve the aromas and the length in the mouth of this aperitif. This guignolet is eaten fresh, it can also be eaten as a sorbet, see our recipe on our Facebook page. it is unfiltered. After natural cold, a slight deposit may appear, without altering the quality of our aperitif. Non contractual photo.