This drink is a very old tradition of the country of Savoy.
Originally, the ancients poured into barrels of apple juice or white wine, mixed with other ingredients
(brandy, rum, rice cream, vanilla, orange zest, cinnamon ...), each family had its recipe passed down from generation to generation ...
The principle is to let the drink ferment, which has the effect of creating gas, and therefore increasing the pressure barrel.
The aim is to obtain a pressure that is strong enough that when the tap is open, only foam escapes.
We then drink "dry ass" his glass, before the foam becomes liquid again ...
- geographic origin