The Gauloise owes its name to the fact that, according to legend, it was made when France used to be called Gaul. The Roman armies are said to have enjoyed this sweet liqueur, which they preferred to mead. Sir Requier, the liqueur maker, found records of it in the old grimoires in 1783.
The double distillation of herbs (including angelica, St John’s wort, cardamom, genepi …) is added to high-quality brandy and sugar syrup, before being slowly aged to produce a fine, full and powerful drink.
Gauloise can be enjoyed in a warm glass after coffee or in an ice-cold wine glass. Its character also makes it a great ingredient for numerous cocktail recipes.