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In 1965 Gilbert Miclo founded the Miclo Distillery in Alsace to produce their own fruit brandies, and to concentrate on only products of the very finest quality. 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 expanded into Moorea (French Polynesia) to produce exotic fruit brandies and liqueurs and three years later they purchased another distillery in Alsace, expanding 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, proud of its listings in top bars, hotels and Michelin-starred restaurants.