Distilling·21 juin 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.
Lire l'histoireNotes de la cave
Dépêches de l'alambic — sur l'eau, les plantes, la météo et le lent savoir-faire de la distillation en altitude en Valais.
Terroir·14 mai 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 de lectureLire
Botanicals·2 mai 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 de lectureLire
The House·18 avril 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 de lectureLire
Distilling·5 février 2026
Resting Hiemalis through the Alpine winter
Lavender, fir, and wild flowers held in glass through the cold months.
4 min de lectureLire
Tradition·12 janvier 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 de lectureLire
De nouveaux articles à chaque saison · Écrits dans la cave valaisanne