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 (among which of course some verbena). The verbena liqueur then rests for a certain time in oak barrels. This verveine is made in Le Puy by the Pages family since 1886.
Tasting : the green verveine du Velay can be kept in the freezer. It is a strong and fresh liqueur. It can be tasted plain or be used in many cocktails recipes.