Fir Liqueur - 70cl 35°
''Doulce France'' Range
Paul Devoille Artisan Distillery - René de Miscault
A word from Cave de France: An artisanal liqueur that captures the fresh, vegetal essence of young fir shoots hand-picked in the Vosges forests in spring. Its robe is clear with slight green reflections, evoking undergrowth, and its aromatic profile is deeply resinous and woody, with balsamic and menthol notes and a delicate sweetness that goes beyond the strictly forest-like aspect to offer a balanced and original tasting experience. On the palate, the attack is smooth and velvety, with a persistent finish of sap and needles, offering an experience that is both surprising and elegant, ideal served chilled, on ice, or integrated into cocktails with natural accents. This spirit reflects the artisanal know-how of the René de Miscault / Paul Devoille distillery, combining tradition and creativity to offer a modern interpretation of a liqueur typically rooted in the terroir of the Alsace mountains.
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 business, modernized its facilities, expanded the product range (including liqueurs such as génépi, brandies, absinthes, and other spirits), and opened the distillery to the public. He also founded the Musée des 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.