The centuries-old botanical history of aperitifs and digestifs, from Chartreuse to Bénédictine, stems in part from a monastic quest for an "elixir of long life".
Many cultures know this tradition of herbal drinks made from complex mixtures with hundreds of species of botanical plants.
These herbs were selected for their unique flavor profiles and for their medicinal properties.
Caroline Baerten (sommelière and herbalist) has developed various botanical coktails, aperitifs and herbal liquors in collaboration with restaurant humus x hortense and organic farm Le Monde des Mille Couleurs.
We only work with artisan spirits, pure tinctures and organic plants.