Overview
In 1859, Joseph Rumillet, a brilliant herbalist, discover in Le Puy en Velay the formula of what will be called the Verveine du Velay (Green Velay Verbena). The art of making this verbena liqueur lies on the soaking process then the distillation in red copper stills of more than 32 plant species (special from some verbena). The verbena liqueur then rests for a certain time in oak barrels.