Articles
A heritage of craftsmanship
arrow_backTo the overview09 December 2025 | BIGALLET
Alliance of tradition and modernity, we have a single production site since 1884
Craftsmanship and the art of extracting aromas. In each of our liqueurs, we aim to bring out the rich aromas of fruit and plants.
Maceration :
Each fruit and plant has its own optimum maceration time, which can range from 24 hours to over 3 months.
Pressing :
Pressing optimizes the extraction of juice and color from the fruits. We press with progressive pressure levels.
Slowness, regularity and supervision are the keys to successful distillation.
We distil citrus peel (lemons, oranges), buds (blackcurrant, fir),
flowers (elder, hyssop), berries (juniper), as well as around twenty plants (verbena, genepi, lavender, etc.).
This article is written by:
BIGALLET
Bigallet has been creating its liqueurs and syrups in France, in Val de Virieu (at the foot of the Alps), for over 150 years. Our strategy and steady growth are based on the quality of our products, created and manufactured using authentic recipes and all our know-how.
We are proud to offer a complete range of natural syrups and liqueurs, with no colourings or preservatives. Our recipes are created using carefully selected ingredients: wild blueberries and chestnuts from France, genepi from the Alps, lemons from Sicily, vanilla from Madagascar etc...
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