Introduced in 1846, aperitif is an alcoholic beverage usually served before a meal to stimulate the appetite and also facilitate the digestion. There is no single alcoholic drink that is always served as an aperitif. You can find traditional aperitif from different regions of France.

Vermouth is an aromatized, fortified wine flavoured with various botanicals (roots, barks, flowers, seeds, herbs, and spices).
The modern versions of the beverage were first produced in the mid to late 18th century in Turin, Italy. While vermouth was traditionally used for medicinal purposes, its true claim to fame is as an aperitif.
However, in the late 19th century it became popular with bartenders as a key ingredient in many classic cocktails including the Martini, the Manhattan, and the Negroni.

Pastis is an anise and botanical flavoured spirit and aperitif from France limited to a maximum of 45% ABV.Pastis was first commercialized by Paul Ricard in 1932 and enjoys substantial popularity in France, especially in the south-eastern regions of the country, mostly Marseille.Pastis emerged some 17 years after the ban on absinthe, during a time when the French nation was still apprehensive of high-proof anise drinks in the wake of the absinthe debacle.

Absinthe is historically described as a distilled, highly alcoholic (45–74% ABV) beverage. It is an anise-flavoured spirit derived from botanicals, including the flowers and leaves of Artemisia absinthium (“grand wormwood”), together with green anise, sweet fennel, and other medicinal and culinary herbs. Absinthe traditionally has a natural green colour but may also be colourless. It is commonly referred to in historical literature as “la fée verte” (the green fairy). Water from a beautiful absinthe fountain is poured slowly over a lump of sugar on a perforated spoon sitting on top of a heavy crystal glass with 30ml of absinthe.

The best absinthe are from Jura (French or Swiss) where they continued secret production during all the 90 years when it was illegal and then kept their knowhow!

Mistelle is produced by adding grape alcohol to non-fermented or partially fermented grape juice. Generally by law the alcohol must be of the same local origin as the grape, therefore “Pineau des Charentes” is cognac + freshly pressed grape juice, “Floc de Gascogne” is Armagnac + freshly pressed grape juice, “Pommeau de Normandy” is calvados + freshly pressed apple juice, “Macvin du Jura”, “ Ratafia de Champagne” “ Ratafia de Bourgogne” etc, etc.
The addition of alcohol stops the fermentation and, therefore Mistelle is sweeter than fully fermented grape juice in which all the sugars turn to alcohol.

A bitter is traditionally an alcoholic preparation flavoured with botanical matter such that the end result is characterised by a bitter, sour, or bittersweet flavour. Numerous longstanding brands of bitters were originally developed as patent medicines but are now sold as digestives and cocktail flavourings. The best bitters are obtained by using the plant which has the most elegant definition of bitterness i.e. the Gentian. Cinchona ( Quinine ) is also preferred, against Dandelion, Artichoke, etc.

Armagnac is a French Brandy produced in the Armagnac region of Gascony, Southwest France. Armagnac is distilled from wines, with grapes including Baco 22A, Colombard, Folle Blanche and Ugni Blanc being used. Armagnac is mostly produced in Column stills, unlike Cognac which utilises Pot Stills. Once distilled, the Armagnac is aged in Oak Barrels before the bottling process begins. The production of Armagnac is closely watched and monitored, to ensure that the French Brandy meets the standard of the Armagnac governing bodies.

Armagnac has over 300 producers in the region, most producing small batch quantities.   

At Spirits of France the Armagnac at our disposal is the highest of quality and we are confident we can provide you with the right bottle to suit your palate. There is no need to wait to drink your Armagnac. It does not improve with age once bottled, so enjoy your very own bottle today!

Calvados (Cahl vah dos) is the authentic apple (and pear) brandy, made in Normandy, north west of France. The Varieties are cider (and pear) apples high in sugar and bitter more suitable than fruit apple which lacks complexity and length.
Calvados is the result of apple juice fermented (cider), distilled and matured in oak casks.
Calvados is a fascinating, intense and fruity after dinner drinks. It also used in cocktails using its pronounced aromas and flavours.
At Cerbaco we represent the very best producers from the first terroir of the Calvados region (Appellation d’Origine Controlée), the Pays d’Auge. We also import small batches from the Domfrontais ( more pear ) area and the main area of Calvados production, with above 20 different Calvados available in Australia.

Cognac (pronounced Kon-Yak) is a variety of French Brandy named after the region of Cognac, located in Western France. Cognac is a closely monitored brandy, which cannot be classified as Cognac unless it meets the governing bodies regulations. Among these regulations, is that Cognac must be made using specified grapes, only produced in a certain region of France, it must be double distilled and aged for at least two years in French Oak Barrels and more. Cognac is distilled in Pot Stills, unlike its sibling, Armagnac, which is produced in Column Stills.

Cognac, like WhiskiesArmagnac and Wines, matures in barrels, and usually spend considerably longer ‘on the wood’ than the minimum legal ageing requirements.

Cognac is an intense drink enjoyed after dinner or later, in cocktails as well as to pair with food or cigars. Spirits of France can source rare, collectible Cognac upon request.

Eau de Vie is a generic term to described pure fruit distillates: pear william, abricot, cherry or raspberry are all popular fruit spirits. Much rarer Great mullein, Meadowsweet or Sweet-scented Bedstraw are also made available here in Australia.

“Fine” (Brandy) describes a wine distillate which is not from Cognac, nor Armagnac, but from Champagne, Burgundy, Languedoc, Cotes du Rhone etc.

Marc is the French equivalent of the Italian Grappa, a distillation of the leftovers from the grapes already pressed (all solid remains) with the possible addition of fresh grape juice fermented.

At Cerbaco we represent the finest producers from Alsace, Burgundy, Champagne, Cote du Rhone and Basque Country. They are experts in distilling fruits from their estate. Our Medlar fruit spirit is iconic, alongside Pear William spirit with a pear kept “prisoner” inside the bottle. The quality and quantity of fruit, the keeping of only the heart of the distillation, the long aging in stainless steel are the difference between the sublime and the ordinary.

Mezcal is a Mexican spirit, made from plants called agaves, and is similar to Tequila. Mezcal is the result of cooked agaves, juiced, fermented and distilled. Some Mezcal are rested (reposado) or aged (anejo) in oak casks. A simple comparison to differentiate Mezcal and Tequila is to say Mezcal is to Tequila what Islay whisky is to Scotch whisky. Also, the regions of production are different as well as the varieties of agaves used in their production:

Mezcal is made in Oaxaca from Espadin or other types of agaves.

Tequila is made in Jalisco mostly from Blue Webber agaves.

At Cerbaco, we represent two brands of Mezcal recognised for their high quality, with a total of 5 different Mezcals on our portfolio.

Rum is a spirit that’s distilled either from fermented molasses (a viscous by-product of the sugar industry where most of the aromatics have been lost through the evaporation of sugar making i.e. Traditional or Industrial Rum or freshly pressed 100% sugar cane juice fermented and distilled i.e. Rum Agricole. Because of its base material, molasses-based rums generally have a sweet note and flavours of molasses, and caramel (their complexity is ramped up by aging them in barrels), while those made with sugar cane juice (like rhum agricole and Cachaça to a lesser extent), have a much greater palette of aromatics , length and complexity. Rum is made in sugar cane producing countries, especially those in the Caribbean. Very aged versions are generally sipped neat, while unaged and lesser aged spirits are mixed in classic, Tiki and modern cocktails. Agricole rum has its own very original cocktail the Ti’Punch.

It is said that Rum Agricole is to Cognac what Industrial Rum is to Grappa. Accordingly splendid very old Cognacs, Armagnacs or Rums Agricoles are very difficult to differentiate.

Tequila is an authentic spirit, made from plants called agaves, in the region of Jalisco, Mexico. Tequila is the result of cooked agaves, juiced, fermented and distilled. Some Tequilas are rested (reposado) or aged (anejo) in oak casks.

It’s important to drink 100% blue agave Tequila, as they are many drinks called Tequila that are simply flavoured alcohol, not our cup of tea (100% de agave is often mentioned on bottles). In the recent years, quality Tequila is seducing more and more aficionados around the globe.

At Cerbaco we represent sipping Tequilas from all categories and regions. We also represent a unique selection of old vintage Tequilas, with a total of 12 different Tequilas on our portfolio. We thank our producers for their amazing products and trust in our work.

The altitude and harshness of climate reduces the yield but improves strongly the complexity and length of the Tequilas. Ours are from unusually high growing areas.

Why Tariquet Wine ?

Spirits of France is mainly a distributor of high quality, authentic, craft spirits, liqueurs, aperitifs, etc. However, amongst our many suppliers, some are very famous for their wines sometimes more than for their spirits

Domaine du Tariquet
 is probably the first winemaker in the world to have made wines in the New World style,  long before this name existed.
A piece of history:

France, after the 1st World War, when wines played a big part in the morale of the troops, and after the enormous scientific knowledge accumulated during the dramatic Phylloxera crisis at the end of the 19th century, France then, went strongly into winemaking research and by the 1930s had established the most modern winemaking methods (Cloning, Temperature control, scientific yeasts, no oxidisation, stainless steel, new oak, etc.)

From then on, this method was the only official one being taught in the New Faculties of Oenology in various French Universities. French winemakers were sending their kids there to learn, and come back to the family showcasing their newfound wine making techniques. Most of the time the kids enthusiasm was crushed with a kick in the bum by the fathers who would continue with the so called tried and proven ancient methods (Malolactic, oxidized mediocre wines, dead aromatics, etc.). Contrary to most,Domaine du Tariquet applied the new methods from the beginning of the fifties and soon produced splendid wines. But they were received with doubt and mockery for being so different from the usual dinosaur wines. They stuck to their guns, improved the academic methods through experience and are now one of the most admired large producers worldwide.

Years later, wine connaisseurs investing into vineyards in Australia, California, Chile, Argentina, New Zealand, etc. went to the same French universities, came back and practised their new knowledge, improving also the method with time.

Try a Tariquet, travel through history and discover 66 years of modern winemaking, with their exclusive touch !!