Gilbert Miclo founded the Miclo Distillery in 1965 in Alsace. He had succeeded his father as head of the family company in 1962, but in those days they were only traders of wine, eaux de vie and beers. The decision was taken to produce their own fruit brandies, and to concentrate on only products of the very finest quality. The company immediately became well-known and by 1972 Miclo had 50 agents selling its products throughout France. Miclo also caught the attention of master patissiers – who wanted the purest fruit brandy for flavouring their fine pastries and desserts. In 1977, a new distillery was built housing four stills and 36 new Inox stainless-steel tanks for macerating the fruit and ageing the brandies. In 1982 Gilbert Miclo opened a distillery in Moorea (French Polynesia) to produce exotic fruit brandies and liqueurs. In 1985 Miclo purchased an additional distillery in Alsace, and expanded its product offering even further. Today the distillery uses more than 2,000 tonnes of fresh fruit each year, and is still a frequent prize winner. Framboise (Raspberry) Eau de Vie de Fruit “Coeur de Chauffe” from Gilbert Miclo, Alsace. Coeur de Chauffe means that this selection is taken from the heart of the distillate where the finest and most intense flavours and aromas are concentrated (the head and tail of the distillation process can be a bit harsher). Aromatic and heady stuff.