High-end delicatessens, wine merchants and restaurants all sell Garluche. It is also possible to find it on site.
Part of the Bauer family, this ‘home-made’ aperitif holds a little secret which we can share. The recipe is loyal to tradition: white wine, macerated orange peel, rum, sugar and caramel.
As they used it to wash down a meal, a bet was made between friends: to sell this aperitif!
They just needed to decide on a name. It would be easy to find one because, at the same time, Phlippe was restoring a sheepfold in Landes and people would often say ‘set down your Garluche and have an aperitif!’; a Garluche was a traditional stone in Landes used for construction.
All the ingredients then came together: a dash of boldness, a handful of passion and the zest of heritage. The adventure of Garluche began in 1990 behind a house like any other in Blanquefort, where the aromas of a bet still lingered.
Garluche is always drunk very cold, with Champagne or Crémant from Bordeaux for special occasions, and with orange juice or Schweppes if you’re very thirsty. It is served in the hollow of a melon, in fruit salads, with toast and foie gras, pastries or even as a digestif over crushed ice.
You’ll love its intense fruity flavour. Garluche is only made in the region.