The Story of Miclo
Gilbert Miclo founded the Miclo Distillery in 1965 in Alsace. He had succeeded his father as head of the family company in 1962, but in those days they were only traders of wines, eaux de vie and beers. The decision was taken to produce their own fruit brandies, and to concentrate on only products of the very finest quality.
The company swiftly became well-known and by 1972 Miclo had 50 agents selling its products throughout France. Miclo also caught the attention of master patissiers—who wanted the purest fruit brandy for flavouring their fine pastries and desserts ; this in turn lead to the 1974 establishment of a specialist culinary range.
In 1977, a new distillery was built housing four stills and 36 new Inox stainless-steel tanks for macerating the fruit and ageing the brandies.
In 1985 Miclo purchased an additional distillery in Alsace, and expanded its product offering even further. Today the distillery uses more than 2,000 tonnes of fresh fruit each year, and is still a frequent prize winner, proud of its listings in top bars, hotels and Michelin-starred restaurants.
Also available from Miclo: Liqueurs