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When Benedictine monk Dom Bernardo Vincelli created his medicinal tonic back in 1510, little did he know his legacy would still be going strong today. That secret recipe – based on local medicinal plants and oriental spices - was passed down, until it was handed to the Le Grand family by the last remaining monk.
The pungent, herbal liqueur is now made at the incredibly grand Le Palais Benedictine using traditional techniques. The exact recipe is a closely guarded secret of 27 herbs and spices, with honey and saffron both used to create a balanced, rich texture. The sweet, earthy taste is the perfect ending to a meal.
