​" At the very end of the wine sale, the auction for the spirits of the Hospices estate, once expeditious, is being extended more and more, proof of growing interest. Since 2018, the marc and the fine of Burgundy are the preserve of Mathieu Sabbagh and his Bourguignon Alembic.

" Our bouilleur de cru itinérant bouguignon Mathieu Sabbagh distills more than one alcohol, starting with a fine Gin. "Mathieu Sabbagh takes the challenge of reviving a trade disappeared from our countryside: bouilleur de cru itinérant . "

​" When more than 75% of the calls made in Burgundy are represented, one may be tempted to experiment... This is the case here: this marc has aged in an old Scottish single malt barrel made of peat from the island of Islay... The smoked, flavoured and vanilla content of this fput does not mask the quality of the marc but sublimates it to give it an unprecedented and pastry dimension.

​"A very old fine Burgundy aged seven years in Burgundy chardonnay before a final passage of 6 months in Pineau de Charentes cask. A beautiful treat with floral notes marked by prune and grape."

​" Sabs for Bourguignon Still Company. This very old Marc de Bourgogne is made from Pinot Noir marc. Seven years of aging and a six-month finish in cognac barrels. For wine lovers.

​"The culinary college of France invites to the party. This year, the patron of the Bourguignon Alambic wanted to create the event around his work tool, by inviting many members of the culinary college of France. This association brings together, at a national level, many artisans of mouth and culinary art, quality and proximity."

​"Absinthe, marc, eau-de-vie, bitter... Cocktail bars love these old-fashioned liqueurs that awaken a unique French heritage. " " Mathieu Sabbagh is a champion of the revival of marc and fine Burgundy, long-time cannibalized grape eaux-de-vie with rum and whisky."

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“Great lover of spirits, Blanche has long been angry with the marc de Bourgogne. “Matthieu Sabbag has reconciled us!” Here, the perfect expression of a beautiful fruit, where you can’t feel the bite of alcohol. The ideal arrangement: an end of meal, and a fireplace in front of which to remake the world.”

​“Great lover of spirits, Blanche has long been angry with the marc de Bourgogne. “Matthieu Sabbag has reconciled us!” Here, the perfect expression of a beautiful fruit, where you can’t feel the bite of alcohol. The ideal arrangement: an end of meal, and a fireplace in front of which to remake the world.”

​" The exception is the niche of the Bourguignon Still, which specializes in the production of strong spirits in Côte-d'Or. Not only has it relaunched the production of marc, absinthe and gin made from fruit and grapes, but it is also the last mobile brewer in Côte-d'Or."

" By becoming one of the last remaining distillers and mobile boiler makers in France, Mathieu Sabbagh is helping to restore the grace of the grape and fine wines that have been unjustly forgotten."

" Nestled in Beaune, in the heart of Burgundy, SAB’s is in charge of a "traveling" still, a very special still because it moves and distils in the village, that is to say on the site itself of the crops as it could be done in the last century."

" To the rescue of a trade in danger of extinction, Mathieu Sabbagh, the brand new distiller, wants to rekindle the flame of Burgundy spirits with his itinerant still "

"Long vilified, calvados, armagnac and other marc de bourgogne reinvented themselves in order to better meet consumers' expectations. "

​"Matthieu Sabbagh has taken the challenge of rekindling the flame of Burgundy spirits. Every year he puts his itinerant still on the squares of the most prestigious villages in order to distil directly on the places of harvest "

Many Burgundian climates are called ‘Genevrièvres’. The juniper is an endemic conifer of Burgundy, it is even the tree of Saint-Vincent, the feast of the patron saint of winegrowers! So it makes perfect sense to design a Burgundy gin."

" We distill marc and lees from the most beautiful terroirs of Burgundy.

"Passionate about the heritage and history of French spirits, Mathieu Sabbagh quickly became interested in a category of liqueur from the region that had disappeared."

​"The profession of distiller and mobile boiler is on the way out. Fifty years ago, there was a boiler per village in Burgundy. Today, we are only a small dozen to carry on this tradition.

​"Mathieu Sabbagh, one of the last itinerant boilers in Burgundy, produces a gin with very fine and delicate aromas, with juniper only coming to support the aromatic bouquet. The palate is on the same trend, with strong peppery notes and the roundness of the eaux-de-vie chardonnay and pinot noir that are added to botanicals."

​"His approach: to enhance products from the Burgundy terroirs and forgotten spirits by subtly mixing tradition and innovation and focusing on taste and know-how. Mathieu tells us that he used to consume before the two wars as many marc and fine of Burgundy as of Cognac, spirits almost totally disappeared today... To feed his motivation and his project.

“We do not distill marc or fine as we distil industrially, we are in copper and steam, as one hundred years ago, with a tool of the most efficient.”

" We distill marc and lees from the most beautiful terroirs of Burgundy.