Ex basketball player and with a high school diploma in commerce, Mickaël took off for California in 2009 to pursue his studies there and continue playing his sport at university level. During those two years spent between San Francisco and Los Angeles, he was able to steep himself in a strong business culture and also ferment his project in the wines and spirits sector. Following numerous observations made in the United States, he spotted an opportunity to introduce a new liqueur on the market.

AN UNUSUAL CAREER

In 2011 and back in France, he decided to launch into the creation of a brand and a recipe with the objective of adding value to local savoir-faire and craftsmanship, while favoring an up-to-date approach in harmony with the expectations of modern consumers. Furthermore, Mickaël is convinced of the importance of preserving the rich gastronomic heritage he knew while growing up in Burgundy. Fervent lover of crème de cassis, he chose to start the range by revisiting the product typical of the region.

During the development phase, he underwent three months’ training in business creation and company takeover at the Institut Français de Gestion management school in Dijon. This allowed him to learn the different techniques in managing a structure but also to be able to exchange with other project leaders who already had live experience of the business world. This experience was to allow him to acquire a solid base, essential in pursuing his launch.

During that same year, he was to meet his producer of crèmes and liqueurs, the starting point for what was to be much more than just client-supplier cooperation but, on the contrary, an inter-generational relationship built on confidence and sharing.

Situated in Arcenant, in the heart of Burgundy and the Hautes-Côtes de Nuits-Saint-Georges hinterland, this family business was established in 1978. It was created by Jean-Baptiste Joannet who was the first berry producer in the region to make fruit crèmes and liqueurs based on his own crops. In 2001, his daughter Viviane took over from him and continued, in the greatest respect of tradition, to harvest the fruits and make crèmes, liqueurs and preserves from them, with the utmost care and attention.

THE BLACKCURRANT GROWER’S ART

Their artisanal family business has its own fields of “Noir de Bourgogne” blackcurrants, thus ensuring traceability right from harvesting in mid-July and through to final production. Recognized as being the most noble, this variety is much sought-after and is distinguished by its unique character and aromatic power. Burgundy is its main production area in France. Just like vines, blackcurrant bushes can benefit from an exceptionally rich soil and a perfectly adapted climate to offer us fruit of a rare elegance.

Strongly attached to conserving the environment, Viviane has always been engaged in maintaining a balanced approach to growing, thanks to tilling of the soil and managing natural grass development; a technique that therefore allows her to limit as much as possible the use of phyto-sanitary products. This rigor in the way of working and her savoir-faire helped Viviane to win the gold medal at the 2013 competition of the Concours Générale Agricole de Paris, for her Crème de Cassis de Bourgogne 16% vol. It is precisely this crème that is used as the base in the recipe of Mickaël.

Mickaël has succeeded in the balanced harmony of a traditional product from its Burgundian terroir with floral and spicy touches to offer a crafted fruit crème that is contemporary, dark and mysterious. His idea was to associate the intensity of the “Noir de Bourgogne” blackcurrant, the subtlety of violet and the softness of vanilla from Madagascar. Through his creation, he lets us discover a blend of flavors that are brought together for the very first time.

A DASHING SPIRIT

The blackcurrants are first macerated in neutral spirit at 96° for a two month long period, thus leaving them enough time to free all the intensity of their aromas. Following this maceration, they are pressed to obtain an infusion that is mixed with sugar at a level of 450 grams per liter. Violet and vanilla from Madagascar are then added to enhance the crème liqueur. All the artistry lies in Mickaël’s ability to perfectly balance the ensemble of these ingredients.

ANTOLIN blackcurrant liqueur shakes old habits and invites new experiences of the senses.

“On its own, it expresses lovely acidity with a hint of blackcurrant bud and superb length on the palate stimulated by the Madagascar vanilla. To this marriage are added the elegance of violet which brings freshness and a floral touch”.

- Yohann Chapuis, Michelin-starred Chef at the Restaurant Greuze in Tournus -

“Its excellent bouquet gives it the possibility of being used other than in a Kir or Kir Royal, so allowing it to be tasted neat with a few ice cubes. In a cocktail, it can be matched into numerous creations thanks to the intensity of its flavors”.

- Alessandro Scarcella, Head Barman at the Royal Monceau Raffles in Paris -

Avant-garde and distinguished, it is thanks to a spirit that is just as original as it is high in quality, as well as refined and stylish bottling, that the ANTOLIN brand wishes to consolidate its position in the world of luxury.

“TASTE ITS ELEGANCE”

Mickael Antolin Premium Crème de Cassis with notes of violet & vanilla from Madagascar

The Mickael Antolin blackcurrant cream liqueur is above all the story of a meeting between an artisanal producer and a young man attached to preserving the rich gastronomic heritage of the Burgundy region while still offering a product in touch with modern times.

Berries

100% Noir de Bourgogne. Grown & harvested in Burgundy.

Tasting suggestions

Delicious on the rocks. On a bed of cubed ice combined with vodka, gin or cognac to create a variety of delicious cocktails. As a long drink topped with tonic water.

Tasting Notes

Earthy taste. Powerful aromas of cassis berries. Hint of violet providing an elegant and fresh floral feel. Spicy finish note of vanilla from Madagascar.

TECHNICALLY

MACERATION2 months

PERCENTAGE OF ALCOHOL 16%

GRAMS OF SUGAR450gr/l

QUANTITY OF FRUIT+500gr/l

ANNUAL PRODUCTION6500 CASES

STORAGE8 months before opening

temp. +/- 12°C2 months after opening

temp. +/- 2°C

SARL MICKAEL ANTOLIN FINE WINE & SPIRITS - 21000 - DIJON - FRANCE Tel: +33(0) 6 19 58 26 10contact@mickaelantolin.com - www.mickaelantolin.com

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