Tell us what you looking for?

Please select your language

 

Delivery in France only !

Dear Customer, we draw your attention on our delivery conditions: we only deliver in France. If you wish to order our products, you need to fill in the delivery specifications with a French delivery address.

Grandes Distilleries Peureux

Be bold!

History
  • Un laboratoire ultra moderne, haut lieu d’analyses en amont et en aval. Aucune production ne démarre sans son approbation.
  • A world ofextraordinary technology

    Grandes Distilleries Peureux has top-of-the-range production machinery with cutting edge laboratories for checking our raw materials and ensuring quality, a reception area for fruit which can send out 40 tonnes of fermenting fruit in just a few minutes, and a storage capacity of 400,000 hl of eau-de-vie.

  • The distillation capacity of full batches under the best conditions ensures consistency of quality and flavor. The automated packaging lines allow high-speed production of small and large packages of eaux-de-vie, liqueurs and Griottines®.

  • An automated production line allows for large and small series production with consistent control.

A profession: The Distiller

What are the origins of fruit eaux-de-vie?

They date back to the 17th century when an apothecary monk from the East of France, who was looking for an elixir of life, had the idea of burning the pulp of fermented cherries. He had just invented kirsch, which very quickly gained a huge reputation at the French Court.

  • Fruit: The only raw material

    At Grandes Distilleries Peureux, the work of a master distiller begins at the heart of the orchards, observing the cultivation and selecting the best fruit. These will be their only raw material. A knowledge of the varieties, land, cultivation and harvesting methods are therefore a crucial part of their expertise.

  • Fermentation

    Placed in barrels or containers in the immense storehouses at Grandes Distilleries Peureux, the fruit begins to ferment under the effect of its natural yeast. Around ten days are required to transform the pulp into must. It is then left to ferment for several weeks. The talent of the master distiller is crucial, as the different yeasts are complex and temperamental. Once the fermentation is complete, the barrels and containers are hermetically sealed while awaiting distillation.

  • Distillation

    The fermented fruit is then distilled in copper stills, designed in-house. These are able to hold large quantities of fruit at a time to obtain the best quality eau-de-vie, following a unique process.

  • Maturation

    Strong and bold when it comes out of the still, the eau-de-vie will then acquire its suppleness and roundness over the course of maturation. The length of maturation depends on the nature of the fruit, the distiller’s expertise and the in-house traditions at Grandes Distilleries Peureux.

A true leader

Grandes Distilleries Peureux is the top producer of fruit eaux-de-vie in the world, and the global leader in fruit maceration

  • The company sells the equivalent of 300,000 cases of fruit eaux-de-vie per year (around 4 million 700ml bottles), including in particular La Cigogne® eaux-de-vie. It produces almost 1 million bottles of Griottines and has a range of traditional liqueurs. It has a revenue of over 25 million euros, more than 60% of which is from exports.

  • Innovation,
    external growth,
    international expansion

  1. Foundation

    1864

    Auguste Peureux founded his distillery in Fougerolles at the foot of the Vosges mountains in 1864. The distillery specialized in the production of fruit eaux-de-vie, including the famous Kirsch de Fougerolles, which earned a huge reputation very quickly.

  2. World Exhibition

    1900

    The Grandes Distilleries Peureux fruit eaux-de-vie got noticed at the World Exhibition in Paris.

  3. 'FAP' or 'Les Fils d’Auguste Peureux'…

    1927

    1927 In 1927, André and Edgar took control of the company and renamed it “Les Fils d’Auguste Peureux” (Auguste Peureux & Sons). André remained in Fougerolles while his brother left for Marseille and Saint-Denis to manage the stores set up by Auguste. Despite the crisis of 1929 and the beginning of the war in France, the business continued to survive...

  4. From father to son

    1948

    Claude Peureux (son of André) took control of the company’s fate in 1948. Aged 18 years old, he injected many new ideas into the business. He realized that the market had evolved, and they would now have to be a step ahead of consumers. He saw the business as being global rather than just within France, and he set out to take on new countries.

  5. The beginning of the golden years for fruit Eaux-de-Vie

    1950

    The 1950s were characterized by an increase in the importance of fruit Eaux-de-Vie. Claude Peureux took charge of the use of production tools dedicated to these Eaux-de-Vie.

  6. The first Morello cherries at Grandes Distilleries Peureux...

    1955

    In 1955, Claude Peureux launched morello cherries for chocolatiers, which later became Griottines® in the 1980s – these were wild morello cherries macerated in a light kirsch syrup, a specialty which is known known all over the world.

  7. A new turning point

    1968

    The arrival of Pierre Baud in 1968 as the head of production marked a new turning point for the company. The 25-year collaboration between these two men would propel the business to very top of the world's distilleries. Pierre Baud essentially equipped Grandes Distilleries Peureux with a production tool that used the latest technology; he was the builder of great industrial groups that made him who he is today, and he was the creator of Griottines®.

  8. Pierre Baud

    1992

    When Claude passed away in 1992, Pierre Baud became the Chairman of the company. He set out to develop relations with chocolatiers, continue expanding the business and focus on commercial development.

  9. Bernard Baud, a breath of fresh air for the business

    2002

    It was in 2002, that Bernard Baud (the eldest son of Pierre Baud) became chairman of Grandes Distilleries Peureux. His career as an orchestral conductor, composer and graduate in Natural Sciences make him an unusual director whose management style is guided by his human instinct. Before becoming the chairman, Bernard Baud went through the laboratory and production department and invested in the commercial sphere of the business.

  10. Griottines® in the world of luxury

    2003

    Eager to give Griottines® a modern image as the company’s flagship product, Bernard Baud surrounded himself with the best PR agency in Paris.

    This collaboration gave rise to the iconic Griottines® red case. Feminine, seductive, luxurious and bold... this red case resembles an attractive cosmetics pot.

    The initial reaction was soon clear, and it caused real disruption for generations of consumers... However, it is thanks to this restyling that Griottines® has enjoyed such unparalleled success and made the headlines in every magazine.

  11. Launch of Premium Gastronomie and The Griottines® Institute

    2009

    Grandes Distilleries Peureux wanted to emphasize the importance of great chefs. They therefore created an organization that is unique in the world, dedicated to gastronomy: Premium Gastronomie®! The best brands of spirits for the gastronomy industry. Demonstrations, recipe books, advice and products reserved for professionals... Let the adventure begin!

    The visionary Bernard Baud continued to follow his ambitions for the company and created the Griottines® Institute, a modern boutique store dedicated to excellence, equipped with a demonstration room, a laboratory and a sales area that is unique in the region. It was an instant success!

  12. Massenez comes into play...

    2011

    Massenez, the greatest brand of fruit Eaux-de-Vie in the world, was taken over by Grandes Distilleries Peureux, which then went into the Alsace region and pursued its expansion on a global scale. The synergies between Griottines® and Massenez are constantly proving to be effective!

  13. The year of challenges

    2016

    The Lemercier Frères distillery and the Emile Coulin distillery joined the Grandes Distilleries Peureux group, whilst at the same time, Massenez won the Alsace Innovation prize for Garden Party®.

    In parallel to this, the development of the Griottines® Institute led to the birth of the “Biscuiterie de Fougerolles” biscuit factory, which highlighted the company’s desire to expand in all areas of gastronomy.

    Finally, this year, the Peureux Experience division was created at the heart of the Lemercier distillery: A unique department dedicated to developing flavorings and colorants!

Why Fougerolles?

In the north? In the south? No, in the east! Fougerolles is located at the foot of the Vosges mountains, in the region of Haute-Saône, in the north east of Franche-Comte.

Due to its location within a magnificent valley of Triassic soil, Fougerolles is the perfect place for kirsch cherries. Today, there are a total of around 40,000 cherry trees that make up the orchards in the area.

Fougerolles also benefits from very pure water that contains no mineral salts, making it exceptionally good for fine-tuning and ensuring the quality of our eaux-de-vie.
If there was any more proof needed of its quality, the Kirsch de Fougerolles has received the highest honor: Kirsch de Fougerolles Appellation d'Origine Contrôlée (Protected Designation of Origin).

When does the Fougerolles cherry festival take place? The first weekend in July.