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Wines and spirits / liqueurs Reading time: 5 min Bénédictine by Davide Comoli 27 plant and spices for a refined liqueur, enjoyed throughout the world Bénédictine, a judicious blend of 27 herbs and spices, has a truly distinctive taste the origins of which date way back to an old recipe of which only the monks of the Fécamp monastery in Normandy had the secret. As one of the finest refined liqueurs, Bénédictine is particularly appreciated today for its ability to be used as an ingredient in some excellent cocktails. It was Catherine de Médicis who summoned to France a certain number of liqueur producers from the Medici family, specialised in the crafting of Rossolis. The names of some of them have been passed down to us through history, with, for example, Luigi Alemanni (her steward), Arnoldo della Stufa and Rinaldo Montecuccoli (who was subsequently sentenced to be hanged having been unjustly accused of trying to poison the heir to the throne of France whose sudden demise enabled Catherine to seize the crown). In 1500, the Italians already knew how to produce excellent liqueurs by flavouring brandy with aromatic herbs and spices. That is how the French learned the art of distillation from these specialists to the extent that Montpellier became one of the leading centres for the production of liqueurs. Bénédictine is an excellent example of the cooperation which grew up at that time between France and Italy.

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