Craft –
Ten years of passion at the Saconnex-d’Arve distillery
The Virage Brewery and the Distillery will celebrate their decade of existence on August 23. Despite the challenges encountered, these craftsmen perpetuate an anchored know-how in the Geneva terroir.
Saconnex-d’Arve, November 10, 2021. Report at the Sack Saconnex-d’Arve distillery with Nicolas Bloch.
© Pierre Albouy
- The Saconnex-d’Arve distillery will celebrate its 10th anniversary with festivities on August 23.
- The centenary establishment was bought by the municipality of Plan-les-Ouates in 2015.
- Major work has modernized beer and distillation facilities.
- Producers obtain themselves exclusively in raw materials of the local terroir.
On August 23, the Virage brewery and the Saconnex-d’Arve distillery will celebrate their 10 years of existence in the historic building of the Saconnex-d’Arve distillery. On the program for this festive day, workshops, visits and concerts. The Cave du Rouge-Gorge, which was established a few years later in the premises, will also participate in the event.
The distillation activity in Saconnex-d’Arve has a long tradition since it is already mentioned around 1895. The current building of more than 800 m2 It was exclusively devoted to him until 2001. Then, several other companies dedicated to alcoholic products – liqueurs, absinthes, wines – also held their activities there. In 2015, the building was bought by the town of Plan-les-Ouates with the wish to see activities in connection with the agricultural world. Consequently, the building welcomed both the distillation activity taken up by Nicolas Bloch and that of the Virage Brasser, newly created by five passionate friends. Then it was Laurent’s turn to come and settle in the building with his cellar in Rouge-Gorge.
Asked about this first decade, Nicolas Bloch and Thibaut Vibert de la Brasserie du Vrirage evoke years somewhat hectic in a building that has become dilapidated. “As early as 2017, the presence of asbestos imposed us to export the sales activities outside the building and to stop the cultural activities which had taken place until then in the building.” Then it was the period of the covid: “By chance, explains Nicolas Bloch, we were considered as basic necessity, which allowed us to remain open. We have even seen an upturn in direct sales. Finally, it was in September 2023 that the major renovation and transformation of the building was able to start. ”
“It was done in good understanding with the town,” says Thibaut Vibert. These works have allowed us to have heated, ergonomic spaces well suited to our activities. These important transformations allow us to project ourselves into the future; It led us to buy new tools and machines. ” Indeed, machine to bottle the beer, a gleaming distill and magnificent jars in clay for the wine stand in a bright and well appointed building.
“As it is very important for us to show our anchoring in the region, we have proposed, as soon as possible, activities open to the public as our aperitifs on Thursday and Friday evening or by participating in local events like the 175e Anniversary of the town which will take place in May 2026, still completes Thibaut Vibert. And of course, our products come from the terroir, whether it be the fruits used for distillation, grapes for wine or malt and cereals used for beer. ”
The 10 -year -old feast will represent a great opportunity to discover this place and the fermented or distilled drinks that are produced there and to get to know these young entrepreneurs passionate about their profession.
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