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The source of the flavours is fresh wild gentian root from the Auvergne, and fresh cultivated gentian root from Normandy half of each. The wild roots take 20 to 30 years to be ready to harvest, while the cultivated variety takes a mere 9 to 13 years. The wild roots are harvested manually with an implement known as la fourche du diable the devil's fork. The gentler terrain of the cultivated roots can be mechanically harvested, although selection is still entirely manual. The roots are macerated in neutral alcohol for around a year before being pressed to extract the flavour. The bouquet is enhanced by the addition of a distillate of angelica and other herbs. Over time the strength of Suze sold in France has declined to 15%, with a consequent reduction in the intensity of the flavours. Suze Saveur d'Autrefois taste of the old days is a return to the original style.
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