"Château de St Martin is one of the very rare Provençal estates to continue to produce, in the old-fashioned way, the famous “Vin cuit”.
  
Made over a wood fire in a large copper cauldron, it will ferment for several years in French oak barrels. Once the barrels have been emptied, a selection of 8-year-old whiskeys, at 76°, from from the best Scottish distilleries and previously assembled. After 3 to 6 months of maturing which will have provided the desired smoothness, velvety, opulence and fruitiness (quince), the master breeder will carry out the final reduction to 43°.
  
Wearing a bouncing wild boar (Singlar in Provençal), a tribute to the founding work of the great animal sculptor Patrick de Barry."