Several varieties of raspberry are used to make Mathilde Framboise. Some are from Scotland, well-known for its berry fruit like Glen Prosen, Glen Moy and Glen Clova which illustrate the country’s wealth of fruit. Rose de Plombieres, grown in the Hautes Cotes de Bourgogne, gives the liqueur delicacy, while Violette de Bouze completes the rich and complex bouquet.
|Made in France from family recipes dating back over a century, Mathilde liqueurs are all handcrafted. The fruit used to make Mathilde comes from orchards that are treated and maintained in the most natural of fashion, according to strict rules, in order to guarantee the highest quality. Only the best and most intensely flavored fruit is selected and used immediately to express all its freshness.
The techniques for making Mathilde liqueurs differ for each fruit. Mathilde Pear, Peach, Raspberry and Black Currant are made from infusions of fruit in order to extract all their aromas and flavors.
The fruit is steeped in alcohol for several weeks and the infusion is stirred several times each day to obtain a harmonious mix of fruit and alcohol. The alcoholic strength is gradually reduced by adding pure water. The fruit is removed when the process is complete and premium cane syrup is added to balance the flavors and natural acidity of the fruit.
Mathilde liqueurs are entirely natural - no stabilizers or preservatives are ever added.