Tasting Notes

It offers a very rich nose, on coconut milk, red fruits like cherries and of course coffee!
On the palate, you have an attack on coconut and coconut milk by aging in bourbon barrels. Then comes a note of white-fleshed fruit like nectarine! Then the coffee is present and it ends on maple syrup and caramel.
To be served neat, at cellar temperature between 13 and 16 degrees ideally, or in a chilled glass in the freezer.
Ingredients: Wheat alcohol, water from the distillery, Ethiopia coffee dega/kudhume/wolisho ("Café qui fume" à Auray), sugar

Cocktails

Try Scotch Capuchin!
Mix 1.5 cl of Doug liqueur, 1.5 cl Cinnamon syrup, 3.5 cl of espresso and 5 cl of scotch whiskey in a shaker. Shake and strain everything into a martini glass. Sprinkle the surface with cinnamon for a finish and enhance the nose!

Pimp your Gins Tonics and your Negronis with 1cl of Doug coffee liqueur to amaze your loved ones and add a new dimension to your drinks!

For your tiramisus, moisten the biscuits with the Doug coffee liqueur!

Also mix the Doug liqueur in your dessert preparations such as your cake or pancake batters.

You can also add the liqueur to your custards or whipped creams!

You will certainly find other incredible ideas so do not hesitate to share them with us on our networks!

Our approach

Our beverages are therefore made and distilled with Mammoth, a traditional 500L copper still and according to time-honored methods. In order to sublimate the natural products of producer friends in priority in the bigouden country. Our short-term objective here is to source only raw materials without inputs (no chemicals) to transform them without addition. All production is manual and artisanal. Here each bottle is numbered. We pay the greatest attention to each step to offer you exceptional spirits.

L’article DOUG (English) est apparu en premier sur MAMMENN.

Our beverages are therefore made and distilled with Mammoth, a traditional 500L copper still and according to time-honored methods. We sublimate the natural products of producer friends in priority in the bigouden country. Our short-term objective here is to source only raw materials without inputs (no chemicals) to transform them without addition. All production is manual and artisanal. Each bottle is numbered. The ermine on the cap affixed with a hot iron is unique because we mark it manually. We pay the greatest attention to each step to offer you exceptional spirits.

To be served neat, at cellar temperature between 13 and 16 degrees ideally, or in a chilled glass in the freezer.

Made with ingredients sourced as locally as possible: French wheat alcohol, juniper berries, lemon, maniguette, timut pepper, hibiscus flower, coriander, cherry stems and spring water from the distillery.

Tasting Notes

In the mouth, you have an attack on the juniper berry followed by the floral rise of the hibiscus. Then follows a fresher and greener note, minty or aniseed from coriander and mustard seed! We finish on the timut pepper and its spicy touch then the maniguette gives us all its pink grapefruit power continuing on a very long, super pleasant finish.

Cocktails

Try the timeless gin and tonic, in a high tumbler glass filled with ice, 4 to 5 cl of Polly gin and topped with tonic (about 8 cl) with a zest or half a slice of lemon.

70cl / 41% Vol.

L’article POLLY (English) est apparu en premier sur MAMMENN.

70cl / 40% vol.

Made with ingredients sourced as locally as possible: French wheat alcohol, bigouden honey and spring water from the distillery.

Tasting Notes

The tasting begins with a gentle introduction to the apple. Then it develops into aromas of tarte tatin. Spring honey brings its floral notes on the finish. 

To be served neat, chilled in the refrigerator, or in a chilled glass in the freezer.

Cocktails

Try the classic Moscow mule, in a mixing glass, 6 cl of VIGOUDENN vodka, fresh lemon juice and topped with ginger beer. Stir gently with the cocktail spoon, serve in a tumbler glass with a slice of lemon and a mint leaf.

For fans of triple sec, make a Cosmopolitan in a shaker. Shake 4cl of VIGOUDENN vodka, 2 cl of triple sec (cointreau, grand marnier), 2 cl of cranberry juice (cranberries) and 1 cl of lime juice with ice cubes. Pour into the glass while filtering. Serve in a “martini glass” type glass. Garnish a slice of lemon on the rim of the glass, if desired.

Our approach

Our beverages are therefore made and distilled with “Mammoth”, a traditional 500L copper still and according to time-honored methods. We sublimate the natural products of friends’s producer  in priority in the bigouden country. Our short-term objective here is to source only raw materials without inputs (no chemicals) to transform them without addition. All production is manual and artisanal. Each bottle is numbered. The ermine on the cap affixed with a hot iron is unique because we mark it manually. We pay the greatest attention to each step to offer you exceptional spirits. 

L’article VIGOUDENN (English) est apparu en premier sur MAMMENN.

Here Z3US is the first bigouden “whiskey”. A white whisky, not really white. A new make, not aged, but a little bit anyway (a few weeks in bourbon and pommeau casks)! Brief rebellious like a Bigouden.

Tasting notes

A cereal attack from Breton barley (grown in Finistère and Morbihan and malty at Yec’Hed Malt in Vannes), notes of apple and pear awaken the fruity side of this brandy for a finish on the almost smoky toasted bread. All that’s missing is the salted butter!

Serve Z3US neat, at room temperature.

ingredients: malted barley, yeasts and spring water from the distillery.

70cl / 42% Vol.

L’article Z3US (English) est apparu en premier sur MAMMENN.