The Morand distillery, which has been operating in this area since 1889, is situated among vineyards and orchards that have been created on the slopes of the Alps and the Rhone Valley. In the past, they were known for producing absinthe and are still managed by the Morand family in the fourth generation. Their products are distributed in over 30 countries. The region of Martigny benefits from abundant sunshine, unique soil composition, and its proximity to the Rhone, resulting in the growth of exceptionally sweet fruits. These fruits are processed in the distillery using fermentation and distillation tanks, which have a capacity of up to six million liters and can store 800,000 liters. Only quinces from the surrounding Rhone Valley are used in the production of Morand Douce de Coing. These quinces are typically harvested in September and have a short transportation route. Initially, the fruits are crushed and transformed into purees, then undergo fermentation under constant supervision for a period of 10-30 days. Subsequently, they undergo a slow and delicate distillation process using steam-heated stills. The resulting distillate is aged in stainless steel tanks for approximately 6-8 months. The Morand Douce de Coing exhibits a delightful and fruity scent of quinces.