HOW IS IT, one might ask, that in the countless decades during which fine European spirits have been crafted, never before has a liqueur such as St-Germain debuted?
The answer, like St-Germain itself, is artfully complex.
First, let us consider the dainty elderflower blossoms themselves. While by no means rare, these fragile flowers are, in contrast, maddeningly ephemeral once picked. In a matter of days they begin to lose their delicate fragrance and flavor.
It is in the foothills of the Alps for only a few days in late spring, where we are able to gather the delicate blossoms to make our liqueur. In order to acquire enough of the flowers during the short 2- to 3- week window of blossoming, French farmers are organized to deliver sacks of the elderflower blossoms to local depots, some using specially rigged bicycles.
