We first tasted Quentin Le Cleac'h's spirits while travelling through the Languedoc a couple of years ago. Made from a base of natural wines from the likes of Nicolas Renaud and Alain Allier, he forages local plants and botanicals to flavour his distillates. Where he can't find the aromatics he needs, he purchases them for an organic spice dealer 

Uzes is his take on Suze, a bitter French apéritif made with gentian root. He uses a small amount of sugar cane juice to balance gentian's natural bitterness. 

Serve : Over ice with a slice of lime !