Dear Absintheurs and Absintheuses,
Exigez un Peureux! That was the claim the Peureux Absinthe Distillery used to promote its Absinthe back in the 19th century. Now, almost 100 years later this French Distillery, decided to reproduce its former Absinthe, to celebrate its 150 anniversary. They use the original recipe from 1864: Different plants plants and seeds are macerated and distilled in small quantities with the greatest care to bring out their distinctive flavours. The recipe includes of course wormwood (artemisia absinthium), anise, fennel, angelica, lemon balm, hyssop and veronica. These ingredients create a unique and deliciously fresh taste. The coloration of this green Absinthe is 100% natural. The design of the bottle and label is inspired by the vintage original. Furthermore, every bottle is packaged in a very decorative box. Check it out, this Absinthe is really something for nostalgists like us!
The history of the Peureux Absinthe Distillery
In 1864 Auguste Peureux founded his distillery in Fougerolles, France. In its early years, the distillery specialised in the production of fruit brandies (eau-de-vie), including the famous Fougerolles Kirsch (cherry brandy). These products acquired a widespread reputation and their distillation skills were among others awarded at the 1900 World Fair in Paris. In 1948, after the troubles of the second world war, Claude Peureux took up the leadership of the company and focused on preserving and perpetuating the great traditions and know-how of his grandfather. In 1955 he launched a Morello cherry line for chocolate makers, followed by Griottines in the 1980s. Griottines are wild cherries, which grow in the area of Fougerolles, macerated in a light Kirsch syrup, and now a world-famous speciality.