How it is made

Bringing more than 15 botanicals together through time and distillation

Its character comes from the way the principal ingredients are handled. Two choices are central to the result.

Macerating the botanicals for several weeks

Cardamom, myrrh, cinnamon, saffron, clove and other ingredients release their aromas over time.

Distilling in historic copper alembics

Distillation gathers the botanicals into a bright-gold liqueur with a warm spice profile.

The result

A lost recipe revived in 2011

After production ended in 1980, the recipe was recovered from the distillery archives and returned to the bottle 31 years later.

Taste profile

Saffron, citrus, fennel and warming spice

Bright citrus and saffron meet the warmth of cardamom and cinnamon before a fennel-and-pepper finish.

Food affinities

Four directions guided by fifteen botanicals, citrus and spice

COMBIER Elixir is a herbal liqueur carrying bright citrus and saffron aromas, the warmth of cardamom and cinnamon, and a fennel-and-pepper finish. The combinations below are not official pairings presented by the producer, but readings drawn from the recorded taste characteristics.

Shellfish dishes that meet the saffron aromaSaffron seafood risotto, mussels steamed with basil, and sake-steamed scallops are dishes where saffron’s aroma is said to align with the aroma of shellfish.

Chicken dishes met by the warmth of cardamom and cinnamonPoached chicken with herb sauce, massaman curry, and simmered chicken in dashi (jibuni) are dishes where cardamom is noted to suit chicken and chicken stock.

Aromatic vegetable dishes that meet the fennel-and-pepper finishFennel and orange salad, drunken noodles with basil and pepper (pad kee mao), and braised burdock root (kinpira gobo) are dishes where fennel’s aroma aligns with aromatic vegetables.

Fermented and aged dishes that meet the botanical complexityBlue cheese, glass noodle salad (yum woon sen), and a white miso dip are dishes where the complexity of multiple botanicals meets the complexity of fermented and aged ingredients.

Saffron’s aroma is noted to align with shellfish and green tea, while cardamom is pointed to as suiting chicken dishes. The complex, botanical-derived aroma of COMBIER Elixir’s fifteen-plus plants draws on these alignments, giving it a base that meets shellfish, chicken, aromatic vegetables and fermented ingredients alike.

Pairing guide — Umeshu

The producer

Distillerie Combier, founded in Saumur in 1834

Distillerie Combier was founded in Saumur in France’s Loire Valley in 1834. It continues a tradition of distilling citrus peel and botanicals, and received France’s EPV heritage designation in 2016.

Official producer website

Award

Silver

IWSC 2022 Silver

Awarded Silver in the liqueur category at the 2022 IWSC.

From Distillerie Combier

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