The herb, known to many as French Tarragon, has been cultivated from Ancient Greeks to Thomas Jefferson as it was known for its healing properties for the stomach and liver.
Improved immensely by aging, this exotic liqueur redolent of spices, faint traces of anise and licorice, scented and aromatic, never coy but enticing, is well served after a meal or alongside biscotti or ice creams, and can be used in fine patisserie baking.
