In the Hautes-Alpes, an artisanal vodka born at 2042 meters above sea level appeals to lovers of spirits
In the heart of the Queyras Regional Natural Park, in the hamlet of Chalp, in Saint-Véran (Hautes-Alpes), a sweet smell of macerated plants and alcohol in fermentation floats in the air. It is here, in an old renovated farm, that Claire and Laurent Démarets installed their micro-deteillery. A project matured for four years, born from an idea as simple as it is originally: transforming the potato of Ceillac, a neighboring village … into a artisanal vodka.
“A summer, I was enough to make fries with this potato,” says Claire. From this weariness was born a desire to change their professional activity. Restaurateurs in Saint-Véran for more than ten years, the couple embarked on the world of spirits. Today, they produce Gin, Vodka, Liqueurs, Eaux-de-Vie and, in three years, a 100% local rye whiskey.
All in subtlety learning
Their micro-deteillerie is equipped with two alambics in brand new copper, affectionately named Hermès and autumn, in tribute to their daughters. “There is no distiller school, so we learned on the ground,” explains Claire. A cognac oenologist (Charente) accompanied them in their first steps, transmitting the subtleties of fermentation, maceration and distillation to them.
But the French regulations, very strict in vodka production, has forced them to adapt their method. Result: an artisanal potato brandy, integrated into a vodka made from French wheat alcohol. The start of an adventure rooted in a terroir.
A bottle in the bottle
Their ambition? Capture the aromas of Queyras in exceptional spirits. Juniper, aquatic mint of altitude torrents, local flowers … Each ingredient tells a story. The rye, formerly a pillar of food in Saint-Véran, is at the heart of their future whiskey. “We want to revive this forgotten culture of the rye,” explains Claire.
The traditional houses of the village, the fustes, used to dry this cereal. Today, it is in their stills that she finds her letters of nobility.
Another current project: the distillation of apples. “After Normandy, the Hautes-Alpes are the flagship region for the production of this fruit in France,” recalls Claire. We have just distilled our first apple brandy and are thinking today of the best way to sublimate it. »»
Infinite possibilities
Inaugurated in February 2025, the micro-deteillery is also a family affair. Parents, brothers and sisters have become shareholders, and David, the older brother of Laurent, supervises production. In summer, guided tours and daily tasting workshops allow visitors to discover the secrets of artisanal distillation.
“It is a return to the basics, to creation, at the long time; An exciting universe, where the possibilities are endless, ”enthuses Claire. She finds the pleasure of creating, far from the pressure of the catering service. Picking wild plants, working on the donations of nature, experimenting … in their micro-deteillerie, surrounded by mountains, Claire and Laurent now take the time to listen, to taste, to adjust. And above all, to transmit a little of the soul of Queyras, a drop at the same time.
