Historie

Didier Barbe is the son and grandson of a winegrower, born into a family of eight children. Before becoming a spirits producer, he worked as an assembler and salesman in optics in Paris and later in Troyes for 18 years. When his parents retired, he revived a childhood dream and bought a small part of the family vineyards (one eighth). He describes himself as a 'bricoleur d’apéritif' and started his business in his garage with his first aperitif based on an older recipe inspired by his neighbor. In the first year he produced 500 bottles, and all of them were sold; the following year he doubled production. To name his first product, several ideas arose: his neighbor's first name, the village Lusigny, but in the end he found Magra Bendi, which is an anagram of the beginning of his wife, his children and his own first name. In 2001 the small garage project became too cramped and marked the first production of Ratafia. A family passion began in 2012 when Benjamin Barbe, Didier's son, decided to switch to Cognac and joined the company. The following year the father and son expanded their business by establishing a distillery in Côte des Bars in Didier's hometown. The copper still, which is around two centuries old, had not been in operation for about 50 years, but this antique copper equipment makes it possible to distill Brandy, Marc, saffron liqueur, Limoncello and also Whisky. Benjamin distills as he learned in Cognac but also with his nose, which yields refined spirits. This history is highlighted as part of the company’s story in the materials. A note on responsibility and enjoyment: Excessive alcohol consumption is dangerous; enjoy in moderation.

Produktion / Fremstilling

Brandy is a spirit obtained by distilling wines from our region. Benjamin Barbe distills as in Cognac, and the wine comes exclusively from our region. The distillation takes place twice: the first distillation and the second distillation where heads and tails are removed, and only the heart is aged in oak barrels. We produce a wine eau de vie at 40% ABV.

How to taste: as a digestif, neat, or in a champenois-style aperitif glass; can also be used as an aperitif. The recipe for Eau de Vie de Vin is available for download.

La Liqueur Fine Safran: This liqueur arises from the meeting between a saffron producer in the region and Didier & Benjamin Barbe, master distillers. Saffron infusion gives balance and a distinctive yellow color. The liqueur is 18% ABV and can be enjoyed as a digestif or aperitif and also used as a base for cocktails. Recipe available for download.

Limoncello: After a family stay in the Alpilles, Benjamin wanted to reinterpret this traditional liqueur. We carefully select the lemons and take the zest by hand. Infusion in our Maison wine eau de vie gives a particularly mild flavor and a pale yellow color. 28% ABV. Best enjoyed very cold, in cocktails or with desserts.

Le Marc: Eau de Vie obtained by distilling marc from our region. In France, the best-known marc originates from Champagne, Burgundy and Alsace. During harvest, the marc fruits are stripped and fermented, and in winter Benjamin distills the fermented wine grapes in the traditional style. Only the heart is aged in oak barrels and matures slowly. It has a powerful, refined aroma and 40% ABV.

Le Magra Bendi Blanc: An Aubois original aperitif, created from a blend of peach and pear juice as well as wine and alcohol. 17% ABV. Natural golden color and fresh fruit flavor. Serve cold. The recipe and cocktail ideas are available for download.

Le Magra Bendi Rouge: An Aubois original aperitif, made from raspberry juice, wine and alcohol. 17% ABV. Fruity, chilled and fresh. Used in cocktails or served with lighter dishes.

Le Vieux Ratafia: A four-generation family recipe. It ages at least 5 years in oak barrels. 18% ABV. 100% authentic and without coloring; the color varies depending on the chosen must. Served cold and neat and can accompany foie gras or strong cheeses.

Le Tres Vieux Ratafia: Based on the best musts, blended with high-quality alcohol and aged at least 10 years in oak barrels; 18% ABV. A taste of subtlety and depth; ideal as an aperitif or enjoyed on its own.

Le Ratafia: Traditional aperitif for winemakers; 18% ABV. The color changes depending on the grape and is 100% authentic without artificial coloring. Best enjoyed cold, neat, without ice. Suitable for white meat dishes such as capon with gravy and other dishes.

There are also references to recipes and extensions: Confit au ratafia and Recette download.

Produkter / Whisky-serien

There is historical mention of distillation activities including Brandy, Marc, saffron liqueur, Limoncello and Whisky in their range. There are no details about specific types of whiskey in this material.

Besøg / Oplevelser

There is no information in the given material about tours or visitor experiences.

Filosofi

The philosophy highlights an approach to production based on rigor, method and tradition, especially in the Brandy portion, where the wine comes exclusively from the regional vineyard, and where the heart of the distillation is aged in oak. Le Vieux Ratafia emphasizes 100% authenticity and regional origin. Recommended consumption is moderate and without ice.