Description

The Emeraude Forez Verbena from Domaine Forissier is a liqueur made from a very specific variety of verbena. Once lost, now rediscovered. A liqueur reserved for connoisseurs and lovers of fine verbena. No artificial colouring. A liqueur made from organically grown verbena.

Tasting notes

Verveine du Forez Emeraude is cloaked in a deep, rich green velvet. Herbal and powerful, the nose reveals a wild, green fragrance. The palate is dry and clean with very little sugar. Complex and aromatic. The verbena heart evolves into a finish with notes of cereal.

Find out more

In the past, a very specific variety of verbena was cultivated in the Forez region. A striking green colour, it was recognisable by the size of its leaves and the intensity of its fragrance. On St John’s Day in summer, it was customary to pick the verbena to make a secret liqueur composed, amongst other things, of leaves and sugar, which was left to macerate for days on end. Time has erased this variety from our books and gardens, and it has gradually been lost. Today, Maison FORISSIER carries on this tradition by propagating its mother plants to recreate the liqueur of our ancestors. This bottle is the result of a botanical rarity. The plants have the same DNA as they did a century ago. A true rendezvous with the past, this liqueur can be enjoyed as soon as it is bottled but improves with age.

Storage

The Cuvée Emeraude is a liqueur that can be kept for some time. No colourings or sulphites. Natural sediment due to its composition. Filter or decant if necessary. Over time, the Cuvée Emeraude develops woody, aniseed notes.

How to enjoy Verveine du Forez Emeraude?

Verveine du Forez is particularly enjoyable at the end of a meal, slightly chilled (but not ice-cold). Shake before serving. It also inspires chefs thanks to its unique aromas and floral flavours. Here are a few recipes to prepare depending on the season and your preferences:

• Starters: verbena confit, seafood skewers, carrot velouté
• Main courses: free-range chicken with verbena, verbena beurre blanc, rabbit leg with verbena
• Desserts: fruit salad, frozen parfait, Amazonian sundae, verbena and honey panna cotta, verbena crème brûlée, lemon and verbena tart