Côtes-d’Armor‘s Ambulant Distillers: A Dying Tradition Faces an Uncertain Future
Once a common sight in the French countryside, ambulant distillers are now a rarity. In Côtes-d’Armor, onyl two families continue this time-honored practice, a stark contrast to the fifteen that operated in the 1970s.
The Hamet Family: Generations of distilling Expertise
For the Hamet family, distilling is a multigenerational affair. The tradition began with Jean Hamet after world War II. His son, also named Jean, and grandson Jean-Michel continued the craft. As of late February 2025, Jean-Michel and his wife, Catherine Hamet, were actively distilling near Le Gouray in Le Mené, close to Loudéac (Côtes-d’Armor).
A Nomadic Existence: Traveling Through the Countryside
From September to June, the Hamets traverse the region, from Plouër-sur-Rance near Dinan, to Chapelle-Neuve near Callac, and now also operate in the Mené, taking over the operations of Marc Blanchard three seasons ago. Catherine and Jean-Michel have been managing the business together since 1992 and the ambulant distillery goes where it needs to be from September to June.
The Future of Distilling: Passion Required
When asked about the future of their ambulant distillery, Jean-Michel Hamet emphasizes the need for passion.He hopes to train someone to carry on the tradition, but acknowledges that dedication is essential.
changing Laws Impact a Way of Life
The right to distill spirits without franchise taxes, once a common privilege, was abolished in 1960. The change in the law is impacting the tradition but ambulant distillers continue to travel the countryside, sharing the trade with new generations.
France Abolishes Tax on Small-Scale Fruit Distillation, Reviving Tradition
For generations, a select few in France held a unique privilege: the right to distill small quantities of fruit into spirits, tax-free. Now, that privilege has been extended to all, breathing new life into a cherished tradition.As of 2024, a tax of €4.35 per liter of spirit (at 50% alcohol) on the first 1,000 degrees of alcohol – about 20 liters at 50% ABV – has been revoked, opening distillation to any homeowner with fruit trees.
Democratizing Distillation: A Boost for Fruit Growers
The abolished tax, which was in place since 2008, is seen as a boon for both distillers and fruit growers. Previously, while the planting of fruit trees was encouraged, those wishing to process surplus fruit into spirits faced a financial hurdle. “While we encouraged the planting of trees, we penalized those who wanted to enjoy their fruit,” says Jean-Michel. Removing the tax removes this disincentive.
From Cider to Eau-de-Vie: The Distillation Process
The distillation process typically involves transforming cider, cherries, plums, or pears into spirits for family liqueurs. Distillers play an important role in processing surplus fruit, transforming it into a base spirit. this spirit can then be enjoyed on its own, or used to create distinctive liqueurs like vin cuit (made with green walnuts in July) or liqueur 44 (featuring orange and coffee beans).
Utilizing the Eau-de-Vie
Philippe, a resident of Saint-Gouéno, described visiting the distillers and completing the necessary administrative form (Document Simplement Administratif, or DSA). Clients deliver their cider in the morning and collect the resulting eau-de-vie in the afternoon. The spirit can be used in various ways: enjoyed neat, as a base for liqueurs, to flavor dishes, or to preserve fruits.
A Tradition Continues
“Bouilleurs de cru,” as the clients are called, historically brought cider, a wheelbarrow of wood to fuel the still, and a container to collect their eau-de-vie. This tradition lives on as the new regulations go into effect, breathing new life into a valuable tradition..
Mobile Distillation Gains Traction in Brittany,Reviving Traditional Practices and Boosting Biodiversity
Mobile distillation services are experiencing a resurgence in Brittany,France,driven by renewed interest from younger generations seeking to reconnect with family traditions and retirees rediscovering the joys of fruit change. this revival is not only preserving traditional methods but also promoting biodiversity and enduring practices.
The Art of Mobile Distillation: How It works
Mobile distillers, like Catherine and Jean-Michel, travel to farms and orchards, transforming cider into potent alcohol using a continuous cycle distillation process. This method, rooted in Normandy tradition, leverages cider for cooling purposes until it is tired, at which point water takes over the cooling process.Approximately 20 liters of 50-degree alcohol can be extracted from cider through evaporation.
A New Generation Fuels the Trend
While demand for traditional spirits has fluctuated, distillers are optimistic about the future. Catherine and Jean-Michel noted a growing clientele of 30 to 35-year-olds seeking to relive family traditions, alongside younger retirees rediscovering gardening and fruit processing.
We are seeing a new clientele return: the 30-35 year olds, nostalgic for family traditions. And also, young retirees, who are rediscovering the pleasure of gardening and transforming fruit.
Innovation: Distilling Crushed Fruits
Responding to this evolving demand, some distillers have introduced innovative techniques, such as distilling crushed fruits – a common practice in eastern France. This involves macerating fruits like apples,pears,or apricots in a clean container for several months before distillation. Jean-Michel emphasizes the importance of using only high-quality fruit.
“you can start with just 60 kg of fruit, and we provide technical sheets to support this process,” explains Jean-Michel.
ecological Benefits
beyond spirit production, mobile distillation supports orchard replanting, fostering biodiversity and attracting birds and insects. This creates a positive cycle where tradition and ecology converge.
Brittany Gears Up for 2025 Cider Competition at Moulin Hamon
PLESSALA, France — Cider enthusiasts, mark your calendars! The picturesque town of Plessala, Brittany, will host a regional cider competition at the Moulin Hamon in october 2025. Producers from across the region will gather to showcase their finest apple creations, vying for recognition and the coveted title of best cider.
Local Cider Production Celebrated in Plessala
The upcoming event promises to be a significant festivity of Brittany’s rich cider-making heritage. Cider production is deeply embedded in the cultural fabric of the region, with many local producers employing traditional methods passed down through generations. The competition aims to both honor this heritage and encourage innovation within the industry.
Moulin Hamon: A Historic Setting for Cider Excellence
The choice of Moulin Hamon as the venue adds to the event’s allure. This historic mill provides a fitting backdrop, symbolizing the time-honored techniques and natural ingredients that are central to crafting exceptional cider. Attendees can expect demonstrations,tastings and opportunities to meet the cider makers themselves.
Promoting Responsible Consumption
Organizers emphasize that the event will promote responsible consumption. Attendees are encouraged to savor the diverse range of ciders on offer while being mindful of their intake.
How does the recent change in French law impact individuals wanting to distill their own fruit, and what are the limits of this allowance?
Côtes-d’Armor’s Ambulant Distillers and the revival of French Spirit Tradition: A Q&A
Here’s a breakdown of the articles, addressing common questions and shedding light on the world of ambulant distillers and the resurgence of customary spirit production in France.
Q&A
What are ambulant distillers?
Ambulant distillers are mobile distillers who travel throughout the countryside,offering their services to transform fruit into spirits. They set up their equipment at various locations, typically for local fruit growers.
Why is this tradition disappearing?
The number of ambulant distillers has declined due to changing laws (like the abolishment of tax-free distillation), and the need for passion and dedication to keep the tradition alive.
What is the recent change in French law regarding distillation?
In 2024, France revoked the tax on small-scale fruit distillation (up to 20 liters at 50% ABV for the first 1,000 degrees of alcohol). This allows homeowners with fruit trees to distill tax-free, boosting the tradition.
How does the distillation process work?
the process typically involves transforming cider, cherries, plums, or pears into spirits. The spirit can than be enjoyed neat or used to create liqueurs. Mobile distillers use a continuous cycle distillation process, often leveraging cider for cooling.
What are “bouilleurs de cru”?
“Bouilleurs de cru” are the clients who bring their fruit or cider to the ambulant distillers to be distilled. They then receive the eau-de-vie (spirit) in return.
What is the role of mobile distillation in Brittany today?
Mobile distillation is experiencing a resurgence in Brittany, driven by a renewed interest from younger generations and retirees who are rediscovering gardening and fruit processing.
What are the ecological benefits of mobile distillation?
mobile distillation supports orchard replanting and promotes biodiversity, attracting birds and insects. It helps preserve traditional practices and promotes a positive cycle where tradition and ecology converge.
What is the upcoming cider competition in Plessala?
Plessala, brittany, will host a regional cider competition at Moulin Hamon in October 2025. The event will showcase local cider production, honor heritage, and encourage innovation within the industry.
How can I get involved in the tradition?
If you have fruit trees, you can take advantage of the tax-free distillation allowance to create your own spirits. You can also support local producers at events like the cider competition, or offer your fruit to ambulant distillers.
The resurgence of mobile distillation and the cider competition in Brittany shows that tradition, innovation, and ecological awareness can go hand in hand.
