The Collection
“Every bottle is a letter from the past, written with the science of today.”
- Benedikt Sas
Epona
Epona eau-de-vie of strawberries is
a very pleasant digestif, but also combines beautifully with
a rosé or demi-sec sparkling wine; a few drops in the softly sweet
sparkling wine and you have a surprising and original aperitif with the
intense aromas of strawberries, a true delight!
- eau-de-vie of strawberries
- 350ml
- 43% vol
Camulos
As a first step, we press ripe, sweet pears to extract their juice. We then ferment the juice into pear wine using a carefully selected yeast strain. After fermentation, the pear wine is distilled into an exclusive eau-de-vie, boasting a rich flavour and intense pear aromas.
To produce a single 350 ml bottle, we need more than 2 kg of pears.
- pear brandy
- 350ml
- 43% vol
Rumbelbeet
At Sas Distilleries, we have decided to create a quality distilled drink with a unique flavour, a full-fledged alternative to classic rum, and completely locally produced.
- Made from sugar beets
- 500ml
- 40% vol
- Matured on medium toasted French oak
Den Crawaet
The recipe for this artisanal old-style grain jenever dates back to 1610. With an alcohol content of 36% ABV, this authentic grain jenever is aged in French oak barrels. Crafted according to tradition, it captures the way our ancestors enjoyed their jenever.
- Old Jenever
- 500ml
- 36% vol
- Matured on medium toasted French oak
Charlesville
The recipe from Sas Distilleries is
based on a French recipe from the early 19th century. First,
the molasses is fermented and after this process
it is distilled. Then the distillate is briefly aged in new
French oak (Golden Rum) or charred French oak (Dark Rum). Enjoy the
smooth and full flavour of Charlesville Rum neat, on the rocks or in a
delicious cocktail.
- Dark Rum
- 500ml
- 40% vol
- Matured on medium toasted French oak
Ignis Templi
Aged for more than three years in medium-toast French oak casks. Thanks to our slow distillation technique, the vapours remain in constant balance throughout the distillation process, allowing us to maintain precise control over the composition of the heart of the distillate. Only the finest fraction is selected for ageing.
Ignis Templi is a delicate golden whisky, with notes of malt and vanilla, followed by a long, buttery finish.
- Whisky
- single Malt & Cask
- 500ml
- Matured on medium toasted French oak
- 44% vol
Abaddon
To create Abaddon absinthe, we first make a pure grain alcohol, which we macerate in a large amount of herbs, followed by a second distillation. This clear spirit is macerated again, giving the drink its green colour. It is an intense and explosive herbal distillate, which can be enjoyed neat or in a cocktail, or like a pastis with some ice and water.
- absinthe.
- 500ml
- 68% vol
Cacao de Cocoa
Belgium is known worldwide for its high-quality chocolate. Sas Distilleries, in collaboration with Cacaolab, has selected the best origin cocoa for the production of this chocolate liqueur. In addition to the cocoa, fine grain alcohol, cream from local dairy producers, and other natural products such as vanilla from Madagascar are also used.
- chocolate liqueur
- 500ml
- 25% vol
- Contains milk products
Angelicus
Angelicus Gin is purely a perfect degustative, but can also be enjoyed as an aperitif, with some ice or in a cocktail. As a gin and tonic, due to its very spicy character, it is recommended to combine Angelicus Gin with a slice of lime or grapefruit, possibly a piece of liquorice, and a tonic with citrus notes (Fever Tree Mediterranean Tonic Water, Erasmus Bond Dry Tonic).
- Spicy London Dry Gin.
- 500ml
- 43% vol
