Lemon Liqueur - 70cl 35°
''Doulce France'' Range
Paul Devoille - René de Miscault Artisan Distillery
Cave de France's take: This artisanal liqueur beautifully captures the vibrant and tangy aroma of lemon, expressed in a pure and delicate way within a balanced liqueur. Crafted from lemon zests carefully macerated in alcohol and then sweetened with a syrup, it develops a bright yellow color and intense aromas of fresh zest, with a tangy freshness typical of ripe citrus and a sweetness that makes it pleasant to drink without being overly sweet. On the palate, this liqueur offers a lively and aromatic attack, followed by a warm finish that brings out the full fruity complexity of lemon, making it a perfect choice as a digestif served chilled or on ice, and also an expressive ingredient for cocktails or gourmet culinary creations. It reflects the traditional and quality-driven approach of the house, combining the purity of the fruit with confirmed artisanal expertise in the production of fine liqueurs.
The René de Miscault house is a French family distillery with ancient roots in the world of spirits. It is now based in Lapoutroie, Alsace, but its activity dates back to a company founded in 1859 in Fougerolles, known as Distillerie Paul Devoille, specializing in the distillation of fruits and brandies. Throughout the 20th century, the distillery evolved, with innovations such as the granting of distillation rights for certain fruits in the 1950s and the creation of the Doulce France brand by Raymond Gouttefroy, who notably developed a raspberry liqueur exported to Canada.
In the 1980s, René de Miscault, originally from Alsace, took over the company, modernized its facilities, expanded its product range (including liqueurs such as génépi, brandies, absinthes, and other spirits), and opened the distillery to the public. He also founded the Museum of Eaux-de-Vie in Lapoutroie, a place dedicated to the history of distillation and collections related to artisanal spirits. The management is now continued by his family, maintaining traditional know-how while developing new recipes and winning awards in national and international competitions.