Acclaimed craftsmanship

Between 400 and 500 tonnes of fruit is used every year depending on the harvest. Most of this is sourced from fruit-growing regions of France (pears from the Rhone Valley, cherries from Fougerolles and its surrounding area, mirabelle plums from Lorraine, etc.).

Selected ripe fruit is then fermented. Natural yeasts help the sugar to turn into alcohol within 2 days. Natural fermentation of the fruit takes 5 to 8 weeks.

Our eaux-de-vie are kept in wicker-covered glass demijohns in one of our three lofts. Here, temperature variations between summer and winter help with the evaporation of esters, also known rather poetically as “the angels’ share”. This concentrates the fruit’s natural aroma.
Ageing takes at least two years for “young” eaux-de-vie and at least five years for the “Réserve” range.
 
The Distillerie Paul Devoille is the only distillery in Fougerolles that still uses this traditional ageing process. Needless to say, we are very proud of this!