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ANTHEMA

CONTACT

TASTE THE UNEXPECTED

We have created a Young, Vibrant and Attractive range of Armagnac; our flavor profiles emphasize floral and fruity notes by carefully selecting each component of our blends. We believe in a non-assuming and laid back vision of our ancestral spirits, that doesn’t require any ceremonial to be enjoyed and should be building bridges between peoples from different horizons and generations.

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OUR RANGE

THE CONCEPT

Fresh nose, with floral and citrus notes, it develops spices on the mid palate and evolves into a suibtle freshly ground coffee on the final.

TASTING NOTES

Fresh nose, with floral and citrus notes, it develops spices on the mid palate and evolves into a suibtle freshly ground coffee on the final.

BLEND
60% Baco + 40% Ugni blanc

ORDER

see info
THE CONCEPT

White flowers on the nose (Jasmine, orange blossom) and some beautiful fruit on the palate (pear and lemon). Some peppery

TASTING NOTES

White flowers on the nose (Jasmine, orange blossom) and some beautiful fruit on the palate (pear and lemon). Some peppery

BLEND
100% Baco

ORDER

see info
THE CONCEPT

Lively spices on the nose, hints of glove, toasted cinnamon and peppercorns. The palates starts with pastry notes, along with almonds and hazelnuts. The finale notes bring-in spices and coffee bean flavors.

TASTING NOTES

Lively spices on the nose, hints of glove, toasted cinnamon and peppercorns. The palates starts with pastry notes, along with almonds and hazelnuts. The finale notes bring-in spices and coffee bean flavors.

BLEND
60% Baco + 40% Ugni blanc

ORDER

see info
THE CONCEPT

Leather and tobacco on the nose but still showcasing the house floral and fruity signature, it develops rancio and spices on the palate. The everlasting finale brings menthol and eucalyptus, along with cigar box aroma.

TASTING NOTES

Leather and tobacco on the nose but still showcasing the house floral and fruity signature, it develops rancio and spices on the palate. The everlasting finale brings menthol and eucalyptus, along with cigar box aroma.

BLEND
70% Baco + 30% Ugni Blanc

ORDER

see info

OBJECTS & ODDITIES

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WHERE TO FIND US

Versailles

Hôtel Le Louis Versailles Château, 2 bis avenue de Paris, Versailles

UNITED-KINGDOM

Distributed by Drinks One

coming soon

GERMANY

Distributed by FoodFans

SWITZERLAND

Distributed by Amstein

Andorra

Cave Passion, Carrer San Jordi, 22. AD200 Pas De la Casa

LYON

Les Grands Alambics, 20 rue d’Austerlitz, Lyon 

Paris

  • Loulou, 107 rue de Rivoli, Paris 1
  • Le Petit Samaritain, 8 rue Baillet, Paris 1
  • Lucky Bastard, 93 rue de Turenne, Paris 3
  • Andy Walhoo, 69 rue des Gravilliers, Paris 3
  • Aux Marsouins, 50 boulevard Port Royal, Paris 5
  • Aux Marsouins, 50 boulevard Port Royal, Paris 5
  • Roger La Grenouille, 28 rue des Grands Augustins, Paris 6
  • La Piazzetta, 1 rue Bréa, Paris 6
  • Le Ralph’s, 173 boulevard Saint-Germain, Paris 6
  • L’Epidon, 2 rue Casimir Delavigne, Paris 6
  • La Petite Chaise, 36 rue de Grenelle, Paris 7
  • Galeries Lafayette Le Gourmet, 35 boulevard Haussmann, Paris 9 (2e étage)
  • Le Syndicat, 51 rue du Faubourg St Denis, Paris 10
  • Poissonnerie Ledreux, 67 avenue du Général Leclerc, Paris 14
  • Chez Maurice, 2 rue Boulard, Paris 14

marseille

  • Lily Marseille, 4 boulevard Bompard, Marseille
  • Cave Arsouille, 74 rue Emile Zola, Marseille
  • Super Cools, 10 cours Julien, Marseille
  • La Cave à Vinyle, 12 rue Fontange, Marseille
  • Les Epicuriens-Les Nuances du Goût, 48 rue Bellefont, Saint-Mitre-les-Remparts

BORDEAUX

  • Frou Frou Cocktail Club, 3 bis Rue du Hâ, Bordeaux
  • LOLA’s Bar, 13 Rue des Faures, Bordeaux
  • Blue Letchi, Quai de la Monnaie, Bordeaux

TOULOUSE

  • L*Agence, 26 Rue du Languedoc, Toulouse
  • Café des artistes, 13 Pl. de la Daurade, Toulouse
  • Busquets Remusat, 10 rue de Remusat, Toulouse
  • Busquets Victor Hugo, 21 place Victor Hugo, Toulouse

Versailles

UNITED-KINGDOM

SWITZERLAND

Germany

ANDORRA

Lyon

marseille

TOULOUSE

Paris

BORDEAUX

our cocktails selection

CORPSE REVIVER N°32

The Corpse Reviver No. 2 belongs to a family of pre-Prohibition cocktails that were consumed for the chief purpose of rousing the drinker from the dead. In other words: They were meant to cure hangovers, increase vigor and otherwise improve one’s morning.
  • - 1 ounce Calvados
  • - 1 ounce Ortolan Azur
  • - 1/2 ounce sweet vermouth
  • 1. Add the Calvados, Ortolan Azur and sweet vermouth into a mixing glass with ice and stir until well-chilled.
  • 2. Strain into a rocks glass over fresh ice.

see recipe

FRENCH 75

The French 75 is named for the fast-firing 75millimeter field gun that was utilized by the French during World War One. Consisting of armagnac, fresh lemon juice, sugar and Champagne, the drink is a lot friendlier than the name implies.
  • - 1 Ortolan Blanc
  • - 1/2 ounce lemon juice, freshly squeezed
  • - 1/2 ounce simple syrup
  • - 3 ounces Champagne (or other sparkling wine)
  • - Garnish: lemon twist
  • 1. Add the Ortolan Blanc, lemon juice and simple syrup to a shaker with ice and shake untilwell-chilled.
  • 2. Strain into a Champagne flute.
  • 3. Top with the Champagne.
  • 4. Garnish with a lemon twist.

see recipe

GODFATHER

This 1970s-era drink is named for the popular film “The Godfather.” While the cocktail isn’t a common find at most bars, it’s worth digging into the past to retrieve this recipe. Calling for only two ingredients, it’s incredibly easy to make, but the nuanced flavor will leave you feeling like you stirred up something special.
  • - 2 ounces Ortolan De gueules
  • - 1/4 ounce amaretto
  • 1. Fill a mixing glass 2/3 full of ice. Add the Ortolan de Gueules and amaretto and stir until well-chilled.
  • 2. Strain into a rocks glass over fresh ice.

see recipe

SIDECAR

The Sidecar, with a century of history behind it,is probably the most famous of all classic armagnac drinks. The tart, dry cocktail features armagnac, orange liqueur and fresh lemon juice, plus a sugared rim, and it’s a an old New Orleans cocktail that has enjoyed something of a comeback in recent years.
  • - 1 1/2 ounces Ortolan de Gueules
  • - 3/4 ounce orange liqueur (such as Cointreau)
  • - 3/4 ounce lemon juice, freshly squeezed
  • - Garnish: orange twist
  • - Garnish: sugar rim (optional)
  • 1. Coat the rim of a coupe glass with sugar, if desired, and set aside.
  • 2. Add the Ortolan de gueules, orange liqueur and lemon juice to a shaker with ice and shake until well-chilled.
  • 3. Strain into the prepared glass.
  • 4. Garnish with an orange twist.

see recipe

STINGER

The Stinger is a pre-Prohibition drink composed simply of cognac and white crème de menthe. The odd couple is quite a pair, producing a cocktail that’s sweet, strong, minty and refreshing—the ideal interplay for an after-dinner nightcap.
  • - 2 ounces Ortolan Azur
  • - 1 ounce white crème de menthe
  • 1. Add the Ortolan Azur and white crème de menthe into a mixing glass with ice and stir until well-chilled.
  • 2. Strain into a rocks glass over crushed ice.

see recipe

WILD VESPER

The wild Vesper is a variant of the Vesper Martini,invented by author Ian Fleming for his iconic British secret agent, James Bond. The drink first appeared in Fleming’s Casino Royale, which was published in 1953.
  • - 3 ounces Ortolan blanc
  • - 1/2 ounce Lillet blanc aperitif
  • - Garnish: lemon twist
  • 1. Add the Ortolan Blanc and Lillet blanc into a cocktail shaker filled with ice.
  • 2. Shake vigorously for 20–30 seconds, until ice cold.
  • 3. Strain into a chilled cocktail glass.
  • 4. Express the oils from a lemon twist over the drink, rub the twist along the rim of the glass and drop it into the cocktail.

see recipe

WISCONSIN OLD FASHIONED

It’s as classic as drinks get. The Wisconsin Old Fashioned, is practically the state’s official drink. Doctoring drinks with muddled fruit was a popular ploy during Prohibition that was used to mask the taste of subpar spirits. the trick stuck around and remained popular in Wisconsin.
  • - 3 dashes Angostura bitters
  • - 2 orange slices
  • - 2 brandied or maraschino cherries
  • - 1 sugar cube
  • - 2 ounces Ortolan Azur
  • 1. Add the bitters, orange slices, cherries and sugar cube to an Old Fashioned glass and muddle to combine.
  • 2. Add ice to fill the glass, add the Ortolan Azur.
  • 3. Top with the 7UP, Sprite or club soda, and stir to chill.
  • 4. Garnish with a skewered cherry and an orange

see recipe

contact us

ANTHEMA

contact@ortolanarmagnac.com

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