History

• 1705: The first distillery in France established in La Côte-Saint-André by Barthélemy Rocher.
• 1830: The Neyret and Arnaud distilleries merge and are later consolidated under Neyret-Chavin in Ruy, which later became part of Cherry Rocher.
• 1857: Arquebuse de l’Hermitage originated by a monk Emmanuel from the Marist Brothers, a plant-based drink.
• 1905 onwards: historical posters and later mergers; 1960 a merger in Ruy; 1986 Cherry Rocher merged with Neyret/Chavin and Hermitage; 1989 opening of the Ruy facility for finishing and packaging.
• 2018: launch of the Organic Range and Ecocert certification for organic aperitifs and digestifs, and more than 12 organic products.
• Awards and recognition: products have won numerous Paris concours medals (2018-2023) in absinthe and other products.

Production and Manufacturing

• Cherry-Rocher operates two production facilities: La Côte Saint Andre, where maceration and distillation take place, and Ruy, which handles finishing, packaging, as well as Research, Development and Quality.
• The processes focus on extracting fruits, botanicals and spices through maceration or distillation, and raw materials come primarily from French partners.
• Maceration is regarded as an energy-neutral technique with no added substances or preservatives; glass bottles and weight reduction in packaging, as well as internal waste sorting, underline environmental responsibility.

The Whisky Series and Products

• The organic range includes AB Certified Organic Whisky (70 cl, 40%). Description: An organic whisky that captivates with a subtle and delicate aroma, fine grain and a versatile palate.
• Tasting notes: Subtle aroma, delicate fruit notes and a palate that adapts to many beverages.
• Serving suggestions: Highlands cocktail (1 serving of organic Cherry Rocher whisky and a slice of freshly squeezed orange) and other uses as a base in cocktails.

Philosophy

• Innovation, independence and the environment are core values; family ownership since 1705 provides long-term independence.
• Environment and sustainability: Maceration with no energy input, without additives and preservatives; glass packaging and efforts to reduce packaging weight; internal waste sorting.
• Engagement with customers and tailored recipes: strong focus on research, development and quality through dedicated teams in Ruy.