Boilers and winegrowers

Originally, Napoleon granted the privilege of boiling raw wine. This was a privilege allowing a tax exemption for the distillation of 10 litres of pure alcohol or for 20 litres of 50° alcohol. This privilege was inherited until 1960, when the legislator abolished the trans-generational transmission of this privilege. The first distillers were the Persians in the eighth century, but it is the Arabs who are going to be at the origin of the name of the still (al-inbïq), it is they who will discover that alcohol is lighter than water and therefore boils at 80°C (and not 100°C like water).

There are between 3,500 and 4,200 distillers of raw wine (winegrowers and distillers of raw wine), of which more than 1,300 have their own stills, and 117 professional distillers.

There are two types of boilers: the boiler which is the winegrower who will distil his own wines, from his own production, or who makes them distil in his own way. Therefore, it is not a profession but a status arising from its status as a collecting owner. The professional distiller, on the other hand, is a professional distiller who buys wines, distils them and resells the spirits from his work, or else distils them on behalf of others.

From October/November to the end of March, the raw and professional kettles will live to the rhythm of the stills. They will cut heads and seconds to keep only the core of heater that will make up the eaux-de-vie.

But the distillers are above all winegrowers, professionals passionate about the vines and without them, the alcohols (wines, spirits etc.) could not exist..

The winemaker is the professional who will work the land, plant the vines, maintain them and harvest the grapes. His goal is to get a quality crop. He is a real enthusiast who will maintain his crops, which usually lives with them. This explains why winegrowers focus not on the quantity, on the yield, but on the quality of the fruit and will therefore treat its wines reasonably, with respect for the health of consumers and also his own.

The first step of his work is therefore to maintain the land by ploughing, spreading manure, fertilizer. Then, he will plant the vines he will palisser them (attach the branches on a support) or will bind the vine on a tutor. He will cut and burn the branches (useless branches).

Then comes the harvest, he will harvest by hand or with the help of machines, he will sort and condition the harvest. 

The winegrower works from January to December, maintains the vines from January to December despite the weather conditions, the heavy loads that he can wear demonstrating a real passion to harvest quality fruits that will influence the quality of the alcohols. 

The winemaker-boiler is therefore essential to produce the brandy and is the first link in the chain in the design of alcohols.