Distilling·June 21, 2026·6 min
Why we distil Solstice on the longest day
Once a year the still runs through the shortest night of all. A note on light, sugar, and why timing changes everything in the glass.
Read the storyNotes from the cellar
Dispatches from the still — on water, botanicals, weather, and the slow craft of distilling spirits at altitude in the Valais.
Terroir·May 14, 2026
The water question: what glacial melt does to a spirit
Mineral, low in dissolved solids, almost weightless. We trace a single drop from the Aletsch down to the cut.
4 min readRead
Botanicals·May 2, 2026
A morning foraging above Raron
Wild thyme, fir tips, and the herbs that never make the label. Walking the valley with our forager at first light.
5 min readRead
The House·April 18, 2026
One copper still, run slow
Heads and tails cut by hand, by taste, every batch. The case for staying small when everyone else scales up.
7 min readRead
Distilling·February 5, 2026
Resting Hiemalis through the Alpine winter
Lavender, fir, and wild flowers held in glass through the cold months.
4 min readRead
Tradition·January 12, 2026
Schnaps, the Valais way
Clear, rested in glass, never wood. Our coming release looks back to the oldest spirit in the mountains.
5 min readRead
New entries each season · Written in the Valais cellar