Cherry-Rocher

Production places

Connections to water sources, peat places, maltings, cooperages, warehouses and maturation sites. Uncertain connections are labelled.

No documented production places are linked to this distillery yet.

1705: The first distillery in France established in La Côte-Saint-André by Barthélemy Rocher.
1830: The Neyret and Arnaud distilleries merge and are later consolidated under Neyret-Chavin in Ruy, which later became part of Cherry Rocher.
1857: Arquebuse de l’Hermitage originated by a monk Emmanuel from the Marist Brothers, a plant-based drink.
1905 onwards: historical posters and later mergers; 1960 a merger in Ruy; 1986 Cherry Rocher merged with Neyret/Chavin and Hermitage; 1989 opening of the Ruy facility for finishing and packaging.
2018: launch of the Organic Range and Ecocert certification for organic aperitifs and digestifs, and more than 12 organic products.
Awards and recognition: products have won numerous Paris concours medals (2018-2023) in absinthe and other products.

Cherry-Rocher operates two production facilities: La Côte Saint Andre, where maceration and distillation take place, and Ruy, which handles finishing, packaging, as well as Research, Development and Quality.
The processes focus on extracting fruits, botanicals and spices through maceration or distillation, and raw materials come primarily from French partners.
Maceration is regarded as an energy-neutral technique with no added substances or preservatives; glass bottles and weight reduction in packaging, as well as internal waste sorting, underline environmental responsibility.

The organic range includes AB Certified Organic Whisky (70 cl, 40%). Description: An organic whisky that captivates with a subtle and delicate aroma, fine grain and a versatile palate.
Tasting notes: Subtle aroma, delicate fruit notes and a palate that adapts to many beverages.
Serving suggestions: Highlands cocktail (1 serving of organic Cherry Rocher whisky and a slice of freshly squeezed orange) and other uses as a base in cocktails.

Innovation, independence and the environment are core values; family ownership since 1705 provides long-term independence.
Environment and sustainability: Maceration with no energy input, without additives and preservatives; glass packaging and efforts to reduce packaging weight; internal waste sorting.
Engagement with customers and tailored recipes: strong focus on research, development and quality through dedicated teams in Ruy.