Mathilde
Just outside Cognac, in Ars (Charente), Mathilde Liqueur de France is crafted under the watch of Maison Ferrand at Château de Bonbonnet. Born from Alexandre Gabriel’s 1989 revival of Ferrand, the house treats liqueur with the same discipline it gives to eaux-de-vie: time, temperature, and restraint.For Pêche, French vineyard peaches are chosen for intensity rather than size. Skin, flesh and pit are macerated to pull not only aroma but structure—those subtle phenolics that keep sweetness in check. Filtration stays light; blending is done with a Cognac-maker’s accuracy.
The result is a peach liqueur built on technique, not trickery: natural extraction, measured sugar, and a distinctly French sense of balance that feels as much like terroir as it does craft—and always rooted in French orchards.
Mathilde
Just outside Cognac, in Ars (Charente), Mathilde Liqueur de France is crafted under the watch of Maison Ferrand at Château de Bonbonnet. Born from Alexandre Gabriel’s 1989 revival of Ferrand, the house treats liqueur with the same discipline it gives to eaux-de-vie: time, temperature, and restraint.For Pêche, French vineyard peaches are chosen for intensity rather than size. Skin, flesh and pit are macerated to pull not only aroma but structure—those subtle phenolics that keep sweetness in check. Filtration stays light; blending is done with a Cognac-maker’s accuracy.
The result is a peach liqueur built on technique, not trickery: natural extraction, measured sugar, and a distinctly French sense of balance that feels as much like terroir as it does craft—and always rooted in French orchards.
