Absinthe Un Peureux

Exigez un Peureux! That was the claim the Peureux distillery used to market its Absinthe back in the 19th century. Now, almost 100 years later the French distillery, decided to reproduce its former Absinthe. Using the original recipe books from 1864, different plants and seeds are macerated with the greatest care to bring out their distinctive flavors. Part of the recipe is of course wormwood (artemisia absinthium), anise, fennel, angelica, lemon balm, hyssop and veronica. These botanicals create a unique and deliciously fresh bouquet with the color of nature and the complex fragrances so typical of Absinthe. The design of the bottle and label is inspired by the vintage original. Furthermore, every bottle is packaged in a very decorative box.

The history of the Peureux Absinthe distillery

In 1864 Auguste Peureux founded his distillery in Fougerolles at the foot of the Vosges mountains. In its early years, the distillery specialized 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 skill were as well awarded at the 1900 World Fair in Paris. In 1948, after the troubles of the war, Claude Peureux took up the reins 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, wild Morello cherries macerated in a light kirsch syrup, and now a world-famous specialty.