Everybody loves Reymond
At age 11, Jacques Reymond was exposed to coffee, but not in the way many Australians know it. Rather than fond memories of drinking instant dried granules, bialetti coffee boiling on the stovetop, or a golden espresso dripping from a spout, Jacques recalls his first exposure to caffeine in the form of a liqueur.
“In the village where I grew up in the Burgundy region of France, there wasn’t much good coffee, just good wine,” Jacques says. “Everybody would have a coffee after lunch and always with marc [also known as Pomace brandy], a very strong type of distilled liquor spirit. It’s a pure extract of grape stems. Once you press grapes for wine production, you ferment the stems and obtain a very strong 70 per cent alcohol. I was too young too drink it but we served marc at my parent’s small café in the village, and many of
