A Taste of Saumur in Every Sip
There’s something undeniably comforting about lifting a glass of liqueur that’s been made the same way for nearly two centuries. Combier hails from Saumur, tucked in France’s Loire Valley, where Jean-Baptiste Combier first wove together citrus peels, local herbs, and pure grape spirit back in 1834. Today, each bottle still bears that sense of place and purpose—a drinkable love letter to French craft and curiosity. Whether you’re winding down after a long day or sneaking a Sunday afternoon treat, Combier’s lineup promises warmth, wonder, and a little wink of “je ne sais quoi.”
“Every sip of Combier feels like stepping into an herb garden at sunrise—bright, alive, and a bit magical.”
From Apothecary Roots to Global Bars
Jean-Baptiste started out as an apothecary’s assistant, blending remedies more than cocktails. His orange-zested liqueur caught on not just for its flavor, but for its medicinal reputation. By mid-1800s, Marie Amélie herself had granted Combier a royal warrant—no small feat for a provincial maker. Wars tested the house—WWI grain shortages and WWII occupations—but each generation fought to keep the stills running. In the 1950s, François-Henri Combier introduced two new staples (Elicser and Kummel), ushering the brand into the modern cocktail era. Today, accolades like the 2004 International Spirits Challenge award underline what locals have always known: Combier is the real deal.
Production Methods & Unique Traits
Combier’s process is deceptively simple—and that’s precisely
their magic:
1. Local Harvests:
- Citrus: Zest from Provence oranges
and Corsican mandarins, cold-pressed to capture every oil.
- Herbs: Fourteen botanicals (thyme,
hyssop, Gentian root, coriander) sourced within 100 miles of Saumur.
- Cherries: Montmorency and Morello
varieties for the Roi René Rouge—with pits removed for purity.
2. Cold Maceration (48–72 hrs):
Gentle steeping at 5–10 °C pulls out
flavor without harsh tannins.
3. Double Copper Distillation:
- 1st Run: Heads, hearts, and tails
separated; only the balanced “hearts” proceed.
- 2nd Run: Master distillers
vigilantly monitor vapor temps, preserving delicate esters.
4. Hand-Blended Sweetening:
Beet-sugar syrup added by weight,
never volume—so each batch tastes just right.
5. Rigorous QC:
Every lot is checked via gas
chromatography–mass spectrometry, matching archives written since 1901.
Why We Carry Combier
At Ace Beverage, our aisle isn’t about big brands you’ve
seen a million times. We champion stories—and Combier’s is woven into our very
philosophy:
- Real-World Use, No Buzzwords: We’ve seen bartenders in D.C. swap generic
triple secs for Combier’s brighter citrus in Margaritas and Cosmos.
- Curiosity-Driven Discovery: Folks who wander in expecting something familiar
leave buzzing about the herbal depth of Eléicser or the caraway twist of
Kummel.
- Everyday Accessibility: Pour Combier neat for a solo moment, or mix it into
your routine—no cocktail degree required.
What’s in Stock
Combier Orange Liqueur
The ancestor of modern triple sec, it’s all bright citrus oils up front, soft
vanilla on the finish. Stellar in Margaritas, White Ladies, or just over ice
when you need a pick-me-up.
Combier Elicser
Fourteen-herb digestif that’s equal parts floral and gently bitter. Have it
neat as a contemplative nightcap or stir into that Sazerac-inspired riff you’ve
been perfecting.
Combier Kummel Liqueur
Caraway-seed forward but never domineering—imagine rye-bread spice with a
honeyed hug. Drop a dash into your next gimlet or swap it for vermouth in a
bold Manhattan twist.
Combier Roi René Rouge Cherry Liqueur
Pure Loire cherries lend natural sweetness and a hint of almond finish. Float a
splash in Champagne for an elevated Kir Royale or layer it in tiki punches for
depth and color.
FAQs
- How do I store these liqueurs? Upright, cool (15–20 °C),
dark spot. They stay vivid for 12–18 months after opening.
- Vegan & gluten-free? Yup—grape spirit base, plant sugars, no animal
fining agents.
- Serving temp? Chill Orange Liqueur and Kummel to 8–12 °C. Let Eléicser rest
at 16–18 °C. Cherry just under fridge-cold.
- Cooking with Combier? A spoonful of Orange Liqueur livens glacé fruits;
Cherry Liqueur perks up vanilla desserts; Kummel spices up pork sauces.
Final Thoughts
No sales pitch, just a genuine invite: Combier is more than a spirit—it’s a conversation across centuries, fields, and tasting notes. If you’re curious, swing by Ace Beverage or browse online. Let’s chat about what you’re mixing, what you’re curious about, and why a touch of Saumur makes all the difference.
Cocktail Recipe: “Garden Gate”
Ingredients:
- 1 oz Combier Orange Liqueur
- ¾ oz Combier Roi René Rouge Cherry Liqueur
- 1 oz botanical gin
- ½ oz fresh lemon juice
- 2 dashes orange bitters
- Mint sprig & lemon wheel (garnish)
Method:
1. Shake all ingredients with ice.
2. Strain into a chilled coupe.
3. Garnish with mint and lemon.
Why it works:
The gin’s florals dance with the liqueurs’ fruit and citrus, while bitters tie
it together—simple, bright, and endlessly sip-able.
