Sas Distilleries

Tradition, Craft & Quality

SPIRITS

Every product is produced in small batches. Every bottle is filled and labeled by hand, this allows us to closely inspect the quality of our product in all stages. Only when we are satisfied  with the product, it can carry our mark.

ANGELICUS, London Dry Gin

Angelicus® Gin is produced in small batches (200 bottles per batch) in a traditional copper still that was designed by prof. dr. Sas from Sas Distilleries. It includes elements of old Belgian famous columns and stills.

Angelicus® Gin is based on an old medicinal recipe from the Eighty  Years’  War (1568–1648) from which later on Dutch jenever was derived from, and later on gin. All botanicals used were known (and some still are) for their beneficial influence on the gastro-intestinal system.  The name Angelicus refers to one of the herbs used i.e. angelica root. This herb gives the Angelicus® Gin its distinctive body (after)taste. Angelicus also refers to a historical person “Father Angelicus” of the village of Stekene who was the headmaster of a boy school. He was very much feared by the students and it was well  known  that he often enjoyed a good genever or gin.

Angelicus® Gin is very herbal gin and is quite loaded with phytochemicals from the herbs used. This gin contains up to 7 times more phytochemicals in comparison to some other gins. Therefore, the gin becomes opaque at lower temperatures. Due to its herbal character Angelcus® Gin is best combined with some citrus fruits (e.g. lemon or grapefruit), sweeter elements (e.g. licorice) and a “softer” tonic water or even a well selected herbal tonic such as Erasmus Bond.

Angelicus® Gin: e500ml, 43% vol. Herbal London Dry Gin.

ABADDON absinthe

The origin of absinthe goes back many centuries. The name refers to the herb wormwood (Artemisia absinthum) and the herb mugwort (Artemisia annua) which are both used for the production of absinthe. The Egyptians mentioned the medical use of absinthe extracts in the Ebers Papyrus (1500BC-1600BC). Phytagoras and Hippocrates (460 – 377 BC) mentioned alcoholic beverages based on absinthe, it’s health promoting effects and the fact that it stimulated the libido and creativity. In the 19th and early 20th Century Absinthe, also known as La Fée Verte i.e. The Green Fairy, a was very popular drink, especially amongst the artists including Vincent Van Gogh, Toulouse-Lautrec, Paul Gauguin, Oscar Wilde, Edgar Allan Poe, etc.  Absinthe was first produced on a commercial scale by Henri-Louis Pernod in 1805. The legend goes that he bought the recipe from dr. Pierre Ordinaire who dwelled in the Swiss Jura where he was selling his house hold medicines. This story is of course not correct.

Sas Distilleries did a lot of historical research and study of the old recipes. Recipes from 1855 and 1899 from Pontalier were found, as well as recipes from Bresson, Dorvault, Ami Ponchon, Mr. Noêl, Demachy etc. We finally identified the old Swiss Medical recipe from 1816 (Journal de Pharmacie et Des Sciences Accessoires) and the old recipe from 1774 (Chymie du Goût) as being the oldest ones on which the famous French Absinthe was based on. It was probably this recipe that was given by Madam Henriod to major Dubied and his son-in-law Pernod. Both gentlemen started first a small absinthe company in Switserland. After some quarrels in the family, Mr. Pernod moved to Pontallier in France where he started another, larger absinthe producing company. Absinthe first became quite popular amongst the French soldiers. They considered it as helpful when suffering from dysentery or malaria during their campaigns in Algeria. Even now, the phytochemical bioactive compound artemisine and it’s derivatives (from Artemisia species), is used for the treatment of malaria.

At the beginning of the 20th century, absinthe was banned by law due to the many problems including the hallucinating effect of the phytochemical thujon. In recent scientific studies it was shown that the levels of thujon in absinthe were rather low and could not cause the neurotoxic effects. The problems were probably related to the fact that some people trained themselves to drink a pure absinthe of app. 70%vol, the fact that due to the high demand often poor quality alcohol was used (with e.g. high levels of methanol) and that some producers used metal salts as a green colorant instead of the chlorophyll from plants. In 1988, the EU issued a new directive that allowed again the production of absinthe with a thojon content of maximum 35 ppm (35 mg/l).

Abaddon® Absinthe: e500ml, 68%vol

CHARLESVILLE, dark and golden rum

Belgium has a long history in processing sugar cane into molasses and sugar. The crusaders became familiar with the plant during the 11th century. Sugar cane was imported in Belgium since the 14th century. Antwerp was the main port and at one time there we 15 sugar producing companies active. Antwerp remained till end 17th century the world’s largest sugar producing center. During the 19th and 20th century Belgian Congo counted many sugar cane farms. One of the villages  in Congo where sugar cane was grown, was named Moerbeke. The sugar cane was transported to Belgium where it was processed into molasses and sugar e.g. at the sugar factory of Moerbeke.

Sas Distilleries® uses the best sugar cane molasses from local producers and a well selected yeast for the production of our Charlesville® Rum.

Rum was invented around 1650 in Western Europe (Spain, France, England and The Netherlands (Antwerp?))  by people working at the sugar processing plants who enjoyed drinking the spontaneous fermented by-products of sugar cane.  The name rum comes from “rumbullion” (probably a bastardization of the word rebellion). Our recipe is based on old French writings from the beginning of the 19th century. Rum was for  a long time the favorite drink of sailors and soldiers (water was often polluted and beer became quickly sour during long travels) and they believed that it could cure a lot of aces and diseases. Nowadays, rum production is mainly located in the countries where sugar cane is grown.

The Charlesville was the name of ship that transported people and goods between Belgium and the Congo and Charlesville Rum is now the name of the 2 rum versions of Sas Distilleries.

Charlesville Rum Dark: e500 ml 40%vol, briefly matured on charred French Oak.

Charlesville Rum Golden: e500 ml 40% vol, briefly matured on natural French Oak


EPONA, eau-de-vie of strawberries

Since the Middle Ages French and Swiss monks were producing eau-de-vie. Eau-de-vie means the water of life. Our recipe is based on writings from 19th century and early 20th century. It can be produced from many fruits. Our Epona is made from the best selected local strawberries from “Het Soete Land Van Waas”. The region is well known for its excellent fruits and crops. In a first step we produce a strawberry wine from ripe Sonata & Elsanta strawberries. After the fermentation using a specific selected yeast, the wine is gently distilled to yield an exclusive eau-de-vie that is very rich in strawberry aroma and flavor. Each bottle of 350 ml required more than 3 kg of strawberries!

Epona was a Celtic goddess of fertility in our region (region of the Menapii during the Roman Era). The land in the region is very fertile resulting yielding excellent strawberries. Sas Distilleries therefore chose Epona® as the name for the  strawberry eau-de-vie.

Epona® strawberry eau-de-vie: e350ml, 43% vol

KUMULOS, eau-de-vie of Doyenné Pear

 Our Kumulos is made from the best selected local Doyenné du Comice pears from “Het Soete Land Van Waas”. The region is well known for its excellent fruits and crops. In a first step we produce a pear wine from ripe the ripe, sweet and juicy Doyenné pears. Doyenné du Comice is considered “The Queen of all Pears”. After the fermentation using a specific selected yeast, the wine is gently distilled to yield an exclusive eau-de-vie that is very rich in pear aroma and flavor. Each bottle of 3750 ml required more than 2 kg of pears!

Kumulos was the Celtic god of war in our region (region of the Menapii during the Roma Era). The land in the region is very fertile resulting yielding excellent pears. Sas Distilleries therefore chose Kumulos® as the name for the  pear eau-de-vie.

Kumulos® Doyenné Pear  eau-de-vie: e350ml, 43% vol.