Created in 1859, by a genius herbalist, the famous liqueur Verveine du Velay is made according to an ancestral recipe blending local verbena with a savoury mix of plants, and spices.
The Lemon Grass Verbena grown by the Distillery on its own site is used for Verveine du Velay.
Planted in June, it is harvested before the frosts occurs and then dried before the leaves are removed by hand.
The preparation of this recipe is a long process which lasts several months (around 18) with three keys phases which are maceration, distillation in copper pot stills and ageing in oak casks.
Verveine du Velay was created more than 160 years ago by Joseph Rumillet-Charretier, a keen herbalist, skilled apothecary, and no doubt also something of a chemist.
In 1886, Victor Pagès, Rumillet’s cousin, took over the family Distillery to which he gave his name.
A succession of Pagès politicians managed the business as well as Raymond-Julien Pagès, a visionary in the world of rural tourism who established the first “Logis de France” which has now become a major network of hotels and restaurants.
Verveine du Velay has long been part of the region’s gastronomic and architectural heritage, with an elegant building (now a listed monument) in the Saint Jean district in the heart of Puy-en-Velay.
In ancient times, vervain was a sacred herb. The Romans associated it with Venus and considered it to have aphrodisiac properties.
A symbol of Auvergne gastronomy, it is much appreciated by chefs for its rich, subtle flavour.
The PAGÈS Distillery has always grown and harvested its own vervain plants.
The variety used to make Verveine du Velay is lemon verbena, which has a deliciously lemony flavour. It is grown by the Distillery on its own site.
Planted in June by the Master Distiller, it is harvested before the frosts and dried in darkness, then the leaves are removed by hand.
Inspired by his garden where he cultivates verbena*, our Master-distiller has created this Verbena liqueur LES JARDINS PAGÈS.
This recipe is the result of a simple maceration of verbena leaves, immediately dried after harvesting, to retain all of its aromatic qualities and its smoothness on the palate.
This liqueur reflects an eco-responsible approach:
* Plot in conversion to organic farming. During this conversion, a verbena cultivated by a farmer certified as French organic farming was used to make this product.
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Visite guidée des burons tous les jours sauf le vendredi. durée 1h30 à 2h, tarif 5 € / adulte et 3 € / enfants de 8 à 12 ans.
C’est dans une tradition familiale que les Burons de Salers vous accueilleront sur leurs terres pour la découverte de leurs deux burons où vous attendent des visites guidées sur 260m² d’exposition, des dégustations, des repas…
SUR RESERVATION “LA TRUFFADE” Repas du buronnier dans un cadre exceptionnel
Repas tous les jours à midi (sur réservation), pass sanitaire obligatoire
Horaires d’ouverture :
Plongez dans l’univers de la liqueur du Noyau de Poissy avec une visite guidée sur les secrets de sa fabrication et profitez d’une dégustation de liqueurs ou sirops.
Visite guidée uniquement sur réservation auprès de l’Office de Tourisme Terres de Seine :
01 30 74 60 65 – www.terres-de-seine.fr
Plongez dans l’univers de la Verveine du Velay en vous rendant à la Distillerie Pagès, profitez d’une visite interactive sur sa culture et son histoire à travers les siècles, et d’une dégustation des produits Pagès.
Les réservations sont obligatoires pour les visites. Le nombre de personnes par visite est désormais limité.
Plongez dans l’univers du cassis avec une visite pédagogique et gourmande sur sa culture, son histoire à travers les siècles, et profitez d’une dégustation des produits Vedrenne.