Dom Benedictine

The history of the liqueur traces back to a traditional recipe attributed to the Benedictine monks of the abbey of Fécamp (legendary origin around 1510). In the 19th century Alexandre Le Grand reconstructed the formula and began commercial production; to house the operations he had the Palais Bénédictine built in Fécamp, where the liqueur is still produced and preserved as part of the company's heritage. The brand became part of modern industrial groups during the 20th century and is today marketed internationally.

To preserve and enhance a traditional recipe passed down through time, combining selected ingredients and artisanal processes to obtain an aromatic and complex liqueur. The Maison focuses on the quality of the botanicals, small-batch production and the historical expertise of the Palais Bénédictine.

Fécamp, Normandy, France (production and historic headquarters at the Palais Bénédictine). Bottling and distribution take place on international markets.

Production takes place at Le Palais Bénédictine in Fécamp. Traditional copper stills are used; the process is based on four distinct botanical recipes, each processed separately and then assembled. After distillation the portions are aged in large oak casks, blended with honey and saffron, heated and allowed to rest further before filtration and bottling.

Distillation in copper stills (pot still); separate distillations for the four botanical recipes which are then assembled.

Maturation in large oak casks for about 8 months, blended with honey and saffron, then rested in oak tanks for a further 4 months before filtration and bottling.