Benedictine. History of liqueur

Five centuries ago, French monks from the Order of St. Benedict created a medicinal elixir from strong alcohol, herbs and spices. This is how the world famous liqueur Benedictine appeared. It is drunk after dessert, added to coffee , and included in popular cocktails. You will learn more about the origin, composition and methods of serving the drink from our article.

When was Benedictine invented?

The history of the delicious liqueur begins in 1510, in a Benedictine monastery near the city of Fécamp. A monk named Bernardo Vincelli prepared an herbal composition based on aged brandy. The holy brothers used the elixir to treat heart, stomach and nervous diseases and sold it to pilgrims who came to the monastery. Gradually, the healing agent began to be used as a strong alcoholic drink.

In the 18th century, a revolution began in France, and the monks were expelled from the monastery. But the recipe for the famous liqueur was not lost - one of the Benedictines wrote it down in a book, which he gave to a friend for safekeeping. This man's grandson, a wine merchant named Alexandre Le Grand, began producing an unusual drink for wide sale. Le Grand changed the contents slightly, but retained the original number of ingredients - 27. Bacardi, which owns the Benedictine brand, still uses this recipe. How close it is to the original medicinal elixir, no one knows.

The composition is considered a trade secret.

Popularity of Benedictine

The spicy liqueur gained wide popularity in the 19th century. At first it was consumed only by the rich and noble French, but gradually the product spread throughout the world. Thanks to its piquant taste, it has gained a reputation as a refined drink for aristocrats.

A mixture of fiery sweet brandy with aromatic herbs, spices, flowers and fruits creates a unique flavor profile. But the main reason for the popularity of Benedictine is its excellent compatibility with other products. The liqueur can be consumed in its pure form, added to tea and coffee, mixed with cognac, vodka, absinthe, orchad. It is included in many cocktails, including:

• Vieux Carre;
• Ford;
• Chrysanthemum;
• Louisiana No. 4;
• Benedictine pear;
• London Gypsy.

If you drink the liqueur undiluted, the taste is soft and slightly sweet with pronounced notes of herbs, citrus and cinnamon.

Composition and features of creation

The monks of the Benedictine Abbey of Fécamp kept the recipe secret for centuries. But the main ingredients are known. The basis of the drink is brandy, which is made only from grapes grown in Normandy. The rich taste and aroma of strong alcohol is complemented by aromatic herbs and spices - nutmeg, sage, angelica root, lemon balm. The six ingredients are traditionally kept secret. They are known only to three members of Bacardi's management.

The mixture of components is macerated and distilled, and then aged in oak barrels for three years. The resulting liquid is mixed with a special syrup of honey and sugar. The sweetness softens the burnt taste of alcohol, as Benedictine is 40% ABV.

What and how to drink it with

Connoisseurs of strong drinks enjoy the famous liqueur, drinking it in its pure form. In France, liqueur is served as a digestif, after dessert, in narrow tulip glasses. This form helps to fully appreciate the rich taste and aroma. The temperature of Benedictine when served should be +18-20° C. In such conditions, the alcohol acquires a beautiful golden hue, the herbal notes are revealed to the maximum, filled with notes of honey and spices. If you want a more refreshing drink, mix the liqueur with orange or grapefruit juice.

Benedictine's velvety texture makes it a great addition to cocktails that lack body. It pairs well with dark spirits, sherry, citrus and stone fruits.