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Discover our Madagascan vanilla liqueur at 25% ABV, crafted from carefully selected Bourbon vanilla (Vanilla planifolia). Produced in France using traditional artisanal methods, this liqueur combines the aromatic intensity of Madagascan vanilla with a balanced sweetness.
Its rich texture and warm, slightly woody vanilla notes make it a particularly versatile liqueur. It can be enjoyed neat or over ice, and is ideal for use in cocktails, coffees and desserts.
Drinking alcoholic beverages during pregnancy, even in small quantities, can have serious consequences for the health of the child.
Our liqueur is made from Bourbon vanilla pods sourced from Madagascar, renowned for their rich aroma.
The vanilla pods are macerated in a top-quality French neutral spirit for several weeks to gradually extract their aromas. The resulting macerate is then blended with French white sugar to achieve a harmonious balance between the intensity of the vanilla and its sweetness.
Containing no artificial colourings, its colour comes from the maceration of the vanilla pods and may therefore vary from one batch to the next.
Vanilla originates from Mexico, where the flower is naturally pollinated by an endemic bee known as the melipona.
In Madagascar, the vanilla flower is mainly pollinated by hand by women known as ‘marieuses’. This technique allows for control over the fertilisation of the flowers and contributes to the development of vanilla production on the island.
The term ‘Bourbon vanilla’ does not refer to a botanical variety but to a label. It is a designation historically associated with certain varieties of vanilla from the Indian Ocean, all of which are primarily derived from the species "Vanilla planifolia".
The name ‘Bourbon’ historically refers to Bourbon Island, the former name of Réunion. Today, it is associated with vanilla produced on several islands in the Indian Ocean, notably Madagascar, Réunion, the Seychelles, Mauritius and the Comoros.
All vanilla from Madagascar is Bourbon vanilla, but not all Bourbon vanilla comes from Madagascar.
Bourbon vanilla from Madagascar is renowned for its rich and indulgent flavour profile. Madagascar is also the world’s leading producer of vanilla, which contributes to its reputation amongst professionals in the culinary and pastry sectors.
Yes. Vanilla liqueur can be used in baking, cooking and desserts.
In particular, it can be used to flavour tiramisu, crème brûlée, crêpes, ice cream or fruit salad. It can also be used in sauces and sweet-and-savoury recipes.
No, that isn’t necessary. Once opened, simply store the bottle away from light, heat and significant temperature fluctuations.
However, you can keep it in the fridge if you wish.
Liqueurs do not generally have a use-by date or best-before date like perishable food products. For this vanilla liqueur, however, we recommend consuming it within two years of purchase, even if it has not yet been opened.
Over time, its aromatic qualities may change and the intensity of the vanilla flavour may diminish.
Thanks to its rich, indulgent flavour profile, this vanilla liqueur can be used in many different ways.
It adds a hint of vanilla and an exotic touch to the great classics of mixology.
It can also be used in numerous homemade creations featuring coffee, chocolate, fruit or dark spirits.
Vanilla liqueur is ideal for flavouring and enhancing a wide range of desserts:
Just a few centilitres are enough to add an intense hint of Madagascan vanilla.
To fully appreciate its aromas, enjoy it neat or over ice. It can also be served with coffee or used to make a rich and aromatic ‘café gourmand’.
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