Culinary Anthropologist

Getting into the mountain spirit

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Smbarnabystill0001.JPGToday Barnaby was so intoxicated by Gaby Demoulin’s alambic au feu de bois (wood-fired still) and vast array of eaux de vie and liqueurs (including raspberry, gentian, quince, bay and laurel), that he nearly stayed at Ferme La Fonderie.  The fruits go through a double distillation process, and finally end up in beautiful bottles on sale at the farm shop.

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