Exigez un Peureux! (Demand a Peureux!) With this slogan, the Peureux Distillery once advertised its product. Almost 100 years later, it was decided to resume absinthe production. Fortunately, an employee of the distillery still had a bottle of the original absinthe. His grandfather, who also worked at Peureux, had kept it as a souvenir. Thus, an authentic reference for the reconstruction of the taste existed. The original recipe was found in the distillery's archives anyway.
The absinthe, today as then, is very fresh in its taste profile. The classic herbs wormwood, green anise, fennel, angelica, Melissa, hyssop, and veronica are used for distillation. The bottle and label are modeled after the original, and as a crowning touch, each bottle is packaged in a very beautiful gift box. All in all, a truly successful product.
The history of the Peureux Absinthe Distillery
August Peureux founded the Peureux Distillery in 1864 in Fougerolles. Initially, production specialized in fruit distillates. The Kirsch, in particular, was the distillery's flagship product. Over the years, however, other products followed, including absinthe. At the World's Fair in Paris in 1900, the quality of the distillery was awarded several medals. In 1948, after the turmoil of the war, Claude Peureux took over the company management from André Peureux. Under his leadership, the great tradition of Eaux de Vie and liqueurs was expanded. In 1955, he introduced Griottes (brandied cherries) to praline manufacturers. A product that we mainly know today through the popular Mon-Cheri praline. 25 years later, the Giottines product was successfully introduced to the market. Wild cherries preserved in Kirsch, which are still the distillery's best-selling product today.
