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January 19, 2010



I wanna ask them to distill some Japanese orchards like Kaki (Japanese persimmon) and Mikan (mandarin orange).
I've found an article mentioning about that you can rarely see a mobile alambic machine in France. It said that it is one of seasonal traditions in France old days.


In your search, did you find a place referencing all the Bouilleurs de crus in France for each region?

Are you still in touch with him or would you allow me to have his contact details, I am interested to know if he belongs to a national association and if I can find some peoples doing the same activity in various area in France?

Thanks in advance

[email protected]

Tom Fiorina

Thanks for helping us to discover "la France profonde." It shows how rich in history and culture France is, if such a treasure--as this vine-covered chateau, can lie practically undisturbed at the end of a small lane.


I recently came across your blog and have been reading along. I thought I would leave my first comment. I don't know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very often.



Yes, these "bouilleurs" are doing a great job and I was happy to have come across Joël for this story.
This castel and its surrounding natural setting is something to experience... I nearly lost my fingers filming this under these freezing temperatures, but this sequence was worth the pain.

Alison Caruso, USA

I am currently in Nevers for 9 days and would very much like to visit Bouilleur de Cru. I am from the white mountains of New Hampshire USA where maple syrup distilling is now in season. Was this visit only for your article or may I be able to contact Joel for an informal visit? Please reply at your earliest convenience, along with any contact information you can provide me if possible. Thank you very much.

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