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The limited-edition bottle will be revealed during the 2010 TFWA Asia Pacific show in Singapore | |
SINGAPORE. French liqueur Bénédictine D.O.M is launching a limited-edition contemporary bottle in celebration of the 500th anniversary of its secret recipe.
Produced for the one-year anniversary only, the bottle will be revealed during the 2010 TFWA Asia Pacific show in Singapore. This will be followed by airport launches in Singapore and Malaysia, in June and July respectively.
The fresh design is inspired by the antique Bénédictine bottles used more than 100 years ago. Its black cloak refers to both Bénédictine monks’ robes and the mystery that surrounds the recipe; the red capsule was chosen specially for Asian consumers.
Singapore Changi Airport launch with DFS
On 12 May in Singapore, an exclusive Bénédictine anniversary dinner will be held for VIP customers and media guests at Chijmes restaurant, a restored cathedral-turned-upscale-restaurant with a history and legacy that spans more than 150 years.
In addition to the special dinner menu, guests will be served signature Bénédictine cocktails, which will be prepared by Brand Ambassador Ludovic Miazga, who will travel from the brand’s home in Northwest France specially for the occasion.
Then on 1 June, the limited-edition bottle will launch in Singapore Changi Airport in co-operation with duty free retailer DFS. Consumers will be invited to discover the legacy of Bénédictine while learning about the 27 herbs and spices in its secret recipe at a Bénédictine Sensory Experience station.
“Bénédictine D.O.M is the oldest brand in the Bacardi portfolio, and is rich in heritage. Its secret recipe dates back to 1510 when Bénédictine monk Dom Bernardo Vincelli created the famous liqueur. We are thrilled to mark the 500th anniversary of the Bénédictine recipe in Singapore, where it enjoys its highest popularity,” enthused Bacardi Global Travel Retail Director of Asia Pacific Aude Rocourt.
About Bénédictine D.O.M
The history of Bénédictine began in 1510 in the Abbey of Fécamp, in Normandy, France, when the Bénédictine monk Dom Bernardo Vincelli created a secret elixir that evolved into the blended liqueur it is known as today. For almost three centuries, the monks produced it until they were interrupted by the French Revolution. In 1863, Alexandre Le Grand, a merchant, discovered the lost recipe and attempted to recreate it. After many failed attempts, he successfully made the mysterious liqueur, which he named Bénédictine D.O.M, maintaining the motto of the Bénédictine monks: Deo Optimo Maximo (God infinitely good, infinitely great).
Today, a master herbalist produces the 500-year-old secret recipe, carefully blending over 27 herbs and spices into four separate mixtures. The four herbal mixtures are infused and double-distilled in copper stills – the same stills used at the time of Alexandre Le Grand. The four alcoholates, known as ‘Esprits’, produced from the mixtures are then aged separately in oak barrels for three months. Then, honey and infused saffron are added to the blend; afterward it is heated at 55 degrees Celsius. The final blend is then aged an additional four months, after which it is filtered.
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