SIT BACK, RELAX & TAKE OUR DISTILLERY TOUR
Mandarine Napoléon is distilled in its original habitat, “Distillerie de Biercée”, Belgium’s only specialist fruit brandy distiller. The distillery is located in the Wallonian village Biercée, where you will find out the real secrets of distillation: how 10kg of fruit becomes one bottle of liqueur.
Mandarine Napoléon thanks its well-balanced and smooth pallet to the addition of a variety of spices and plants. When enjoying Mandarine Napoléon, you can pick up hints of nutmeg, cinnamon, clove and cardamom.
Hosted in a magnificent 16th century square abbey farm, you will find state of the art Arnold Holstein copper pot stills used to craft Mandarine Napoléon.
MACERATION & FERMATATION TANKS
In this part of the distillery, fresh ingredients come in and are prepared for maceration or fermentation. 12 custom made, externally water-cooled tanks are lined up for extraction of the flavors from the natural ingredients used to make Mandarine Napoléon.
THE FORMER BARN
The distillation takes place in the former barn of the square-shaped abbey farm, built in the mid 1500s. After a fire in the late 1700s, the roof was completely renovated and now hosts the Mandarine Napoléon distillery.
We use in Arnold Holstein copper pot stills to make the Mandarine Napoléon distillate. We only use the middle part, the heart of the distillation. The first part, the head of the distillation is volatile and the flavor is unstable. The last part of the distillation, the tail is due to levels of methanol that occur at the end of a distillation process.
The cognac blend is set aside for a two-year maturation period, during which it develops its rich, smooth character, subtle textural complexities, and intricate flavour to create the award winning Mandarine Napoléon.