%
74
ALC/VOL
Know How & Distillation
Before the 18th century, the Fougerolles distillery formed a large family of farmers living in eastern France. In addition to their agricultural land, they owned several orchards from which they produced Kirsch and Plum brandy.
Little by little, however, their alcohol production far exceeded their personal needs. They became professional distillers, then turned to the distillation of absinthe from 1807.
In theory, distilling plants was no more complicated than distilling fruits. However, in practice, extracting real essences from a plant to make a liquor is not necessarily easy.
The fermentation, distillation and aging methods are still nowadays identical to the original manufacturing processes.
First, the large absinthe (Artemisia absinthium) and green anise are distilled; then aromatic herbs such as small wormwood, fennel, and hyssop; finally, lemon balm, coriander, peppermint and star anise complete the recipe.
Fermentation & Maceration
The selected herbs macerate and ferment, then after 48 hours due to the action of natural yeasts, the sugar turns into alcohol. The natural fermentation of the herbs lasts around 6 to 8 weeks. Then comes the time for distillation, in a copper still.
La Distillation
A delicate art, distillation requires a lot of care, which explains why it is not the subject of mass production. This said the main concern has always been to keep a constant quality.
It is traditionally carried out in copper stills heated over naked heat or in a double boiler in two successive heaters. The first heater extracts "la petite eau", a light alcohol of about 25 °, also called brouillis.
The second heating, or "ironing", allows obtaining the final alcohol.
Skill and experience are then essential to collect only the "heart" of the "iron", carefully discarding the imperfect products of distillation: "the" heads "with acrid and ethereal taste, and the" tails "very rich in higher spirits.
Aging
According to a method known for several centuries, the heart of the distillation will be kept in enameled or stainless steel tanks, glass canisters, which also preserve the transparency of the brandy. It is the temperature differences that will favor the evaporation of the esters.
But above all, it is above all the know-how and precision of the distiller that will make the difference.
The raw material is obviously very important, the herbs must not be stained or dirty which could give a false taste, amplified during distillation.