Paul Devoille is located Fougerolles, a former commune in the Haute-Saône department in the region of Bourgogne-Franche-Comté in eastern France. On 1 January 2019, it was merged into the new commune Fougerolles-Saint-Valbert. Known for their fruits, especially cherries.
In 1859- Xavier Devoille founded a fruit distillery in Fougerolles, at a place called Charton. Then in 1905 after taking over from his father, Paul Devoille set up his distillery in the rue des Moines Hauts, in a group of buildings that housed a foundry, then a bottle packaging workshop.
With the death of Paul Devoille in 1954. Raymond Gouttefroy his son in law took over. Then 1972,- he passed on the distillery to his daughter Elisabeth and his son-in-law Jacques Veillet who developed exports and participated in trade fairs. In 1992- Hugues de Miscault took the helm of the distillery and continues the development of the house with respect for his predecessors, but adding a touch of modernity and innovation.
In 2019- The Paul Devoille distillery celebrated its 160th anniversary!
In 2020, two new hammered copper stills in the distillation room are added: a 1500-liter column still and a 500 liter still.
Depending on the harvest, 400 to 500 tons of fruit are used each year. The fruits mainly come from French producing regions (pears from the Rhône valley, cherries from Fougerolles and the surrounding area and plums from Lorraine.
The fruits are selected at the height of maturity are put to ferment. After 2 days, thanks to the action of natural yeasts, the sugar turns into alcohol. The natural fermentation of the fruit lasts 5 to 8 weeks.
They distill in a traditional way in copper stills, one of which is more than a century old. At each distillation, their distiller takes only the best of the brandy, where the aromatics of the fruit is the best.; This is called the heating core , or “good taste.
EPV label - Living Heritage Company
In 2015, the Paul Devoille distillery obtained the EPV label, Entreprise du Patrimoine Vivant. This state label issued by the Ministry of the Economy rewards companies using exceptional ancestral know-how. It is a great source of pride and recognition for all employees."
In 1859- Xavier Devoille founded a fruit distillery in Fougerolles, at a place called Charton. Then in 1905 after taking over from his father, Paul Devoille set up his distillery in the rue des Moines Hauts, in a group of buildings that housed a foundry, then a bottle packaging workshop.
With the death of Paul Devoille in 1954. Raymond Gouttefroy his son in law took over. Then 1972,- he passed on the distillery to his daughter Elisabeth and his son-in-law Jacques Veillet who developed exports and participated in trade fairs. In 1992- Hugues de Miscault took the helm of the distillery and continues the development of the house with respect for his predecessors, but adding a touch of modernity and innovation.
In 2019- The Paul Devoille distillery celebrated its 160th anniversary!
In 2020, two new hammered copper stills in the distillation room are added: a 1500-liter column still and a 500 liter still.
Depending on the harvest, 400 to 500 tons of fruit are used each year. The fruits mainly come from French producing regions (pears from the Rhône valley, cherries from Fougerolles and the surrounding area and plums from Lorraine.
The fruits are selected at the height of maturity are put to ferment. After 2 days, thanks to the action of natural yeasts, the sugar turns into alcohol. The natural fermentation of the fruit lasts 5 to 8 weeks.
They distill in a traditional way in copper stills, one of which is more than a century old. At each distillation, their distiller takes only the best of the brandy, where the aromatics of the fruit is the best.; This is called the heating core , or “good taste.
EPV label - Living Heritage Company
In 2015, the Paul Devoille distillery obtained the EPV label, Entreprise du Patrimoine Vivant. This state label issued by the Ministry of the Economy rewards companies using exceptional ancestral know-how. It is a great source of pride and recognition for all employees."
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Liqueur Elderflower After some weeks of maceration, racking and addition of beetroot alcohol, beet sugar and pure water are added to get to 18% ABV. Liqueur Gingembre Crushed ginger roots are macerated into alcohol and distilled at 68% Water is then added to bring the proof down to 35% ABV. Liqueur Maraschino Kirsch cherry brandy is obtained by distillation of fermented cherries. Orange flavor and Almond essential oils are macerated in beet root alcohol and then proofed down to 25% ABV. Liqueur de Rose Beet root alcohol is mixed with rose natural flavor and brought to 18% ABV. Coloring is added. La Charlotte Absinthe
It is made only from plants and seeds. Charlotte has the particularity of being obtained from a mixture distilled (each plant macerated and then distilled individually before mixing) 55% ABV. |