La Capricieuse
Liqueur
Berry, France
Artisanal French liqueurs, made from cow and goat milk
Created by
Local craft spirit lovers
Alexandre
Nicolas
The Origin Story
A love for their region
La Capricieuse was founded in 2016 by Alexandre Rizzotto and Nicolas Guilloteau - two friends from the region of Berry in central France. Berry is an old farming region and is well-known as the birthplace of “Crottin de Chavignol” - a famous French goat cheese. After co-creating his own vodka, Alexandre wanted to create a spirit that would pay homage to his hometown using his region’s iconic ingredient, goat milk. He soon teamed up with Nicolas and a network of local farmers, to start producing liqueurs made with goat milk.
Staying local
After early success with their first goat milk liqueur, Alexandre and Nicolas have expanded their offering with new, experimental flavours and a new line of cow milk liqueurs. Today, their team of four works exclusively with local producers from central France, sourcing their goat milk from Valençay in Indre and their cow milk from Limoges in Haute-Vienne. The liqueurs themselves are produced in nearby Corrèze.
A light, original liqueur
La Capricieuse’s innovative, artisanal liqueurs are unlike anything else currently available on the market. They create original flavours that are fresh, subtle, and naturally sweetened. This is in contrast to the overly-sugary chemical flavourings often used in similar products. Lighter and more delicate than traditional cream liqueurs, their soft purity provides a perfect backdrop for their unique selection of flavours. This selection includes chestnut, blackberry, and aromatic plants for the Chèvre range (made with goat’s milk) and salted caramel, coconut, and apple for the Vache selection (made with cow’s milk).
The secret sauce
All-natural and all-local
Each bottle of La Capricieuse is made using an organic goat or cow milk base and is combined with alcohol. The alcohol is produced from a neutral base like beetroot, malt or calvados - an apple brandy from France. The milk is mixed with part of the alcohol and then with water, sugar, and natural flavourings. Then, during a second mix, the rest of the alcohol is added in to finish the liqueur. The final product is made up of 30% milk, 17% alcohol and 53% water, sugar, and natural aromas.
A beautifully balanced nectar
From the beginning Alexandre and Nicolas have not deviated from their original goals and values to stay local and artisanal. With all-natural, local ingredients, they have created a wonderful line of milk liqueurs that showcase the unique identity of their region. As their name suggests, La Capricieuse believes that life is full of unexpected changes, and that it's important to enjoy what's in front of you. They wish to share their ever changing flavours with you and bring a taste of central France to people around the world.