In 1510 in the Abbey of Fécamp, France, Benedictine monk Dom Bernardo Vincelli created a secret elixir. Alexandre Le Grand, a wine trader later revived the recipe and in tribute to the monk he called it Bénédictine.
Bénédictine uses no less than 27 herbs and spices and using the original copper stills these are infused or distilled with spirits and left to rest in casks for 8 months.
Then honey and a saffron infusion are added before 4 months of ageing in oak.
Bénédictine uses no less than 27 herbs and spices and using the original copper stills these are infused or distilled with spirits and left to rest in casks for 8 months.
Then honey and a saffron infusion are added before 4 months of ageing in oak.
