How it is made

From hand-cut peel to a 24-hour maceration and triple distillation

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

Sweet and bitter orange peel

Selected oranges are peeled by hand, preparing both floral aromatics and bitter citrus oils for extraction.

A 24-hour maceration, then three distillations

After the peel rests in neutral spirit, three copper-pot distillations clarify and concentrate its aroma.

The result

Natural orange oil held in a clear liqueur

At 40% ABV, the citrus oils remain integrated while a clear bitter edge keeps the sweetness in balance.

Taste profile

Orange blossom, bergamot, lavender and a warm finish

Floral aromatics lead into concentrated orange oil and bitterness. Sweetness is present, but the profile becomes progressively drier and finishes with gentle warmth.

Food affinities

Four directions guided by orange oil and floral aromatics

L’Original Combier moves from floral notes of orange blossom, bergamot and lavender into concentrated orange oil and bitterness, closing on a warm finish. The combinations below are not official pairings presented by the producer, but readings drawn from the recorded taste characteristics.

White fish and shellfish dishes that meet the orange oilGrilled sole, sea bream carpaccio, and lime-steamed fish (pla neung manao) are dishes where citrus aroma is said to align at a molecular level with the aroma of seafood.

Duck dishes where the bitterness cuts the richnessDuck with orange sauce, duck red curry, and duck soba with leek (kamo nanban soba) are dishes in the classic pairing of orange bitterness tightening duck fat.

Citrus desserts met by the floral aromaticsLemon tart, mango sorbet, and yuzu sorbet are dishes where the aroma of lavender and orange blossom aligns with citrus dessert aromas.

Cacao-based sweet dishes supported by the dry finishDark chocolate mousse, coconut custard (khanom mo kaeng), and brown-sugar warabimochi are dishes where orange’s aroma compounds are said to lighten the richness of cacao’s sweetness.

Limonene, the aroma compound behind orange, is said to lighten the richness of cacao, and citrus aromas are noted to align readily with aromas derived from the fat oxidation of seafood. The orange oil and floral aromatics of L’Original Combier draw on both mechanisms, giving it a base that meets seafood as well as dessert.

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

From Distillerie Combier

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COMBIER Original

From hand-cut peel to a 24-hour maceration and triple distillation

Sweet and bitter orange peel

A 24-hour maceration, then three distillations

Natural orange oil held in a clear liqueur

Orange blossom, bergamot, lavender and a warm finish

Four directions guided by orange oil and floral aromatics

Distillerie Combier, founded in Saumur in 1834

From Distillerie Combier

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From hand-cut peel to a 24-hour maceration and triple distillation

Sweet and bitter orange peel

A 24-hour maceration, then three distillations

Natural orange oil held in a clear liqueur

Orange blossom, bergamot, lavender and a warm finish

Four directions guided by orange oil and floral aromatics

Distillerie Combier, founded in Saumur in 1834

From Distillerie Combier

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