MORAND LIQUEURS – THE ART OF DISTILLING
This family of liquor distillers has opened the doors to its world throughout the week
Since the late 19th century, four devoted generations of the Morand family have kept the stills bubbling. They say that the Morand story is one of land, climate and traditional know-how handed down from generation to generation. Those ingredients guarantee the quality aromas of apricots and Williams pears distilled in the Rhone Valley to produce such delicious spirits.
In 1889, Louis Morand created the Grand-St-Bernard, a liqueur made of Alpine herbs and honey. Williamine first appeared in 1953 and went on to become an international benchmark for pear-based brandies. Fruit distilled nowadays include strawberries and apricots in summer, followed by Williams pears, apples and quinces in autumn. Morand Liqueurs has also launched a range of popular cocktails.
In 1889, Louis Morand created the Grand-St-Bernard, a liqueur made of Alpine herbs and honey. Williamine first appeared in 1953 and went on to become an international benchmark for pear-based brandies. Fruit distilled nowadays include strawberries and apricots in summer, followed by Williams pears, apples and quinces in autumn. Morand Liqueurs has also launched a range of popular cocktails.