When you discover the absinthe capital of the world, Pontarlier (France), has 200 years of Absinthe heritage and the world's oldest absinthe stills, there's only one thing to do – handcraft a new ultra premium Absinthe.
La Maison Fontaine has been masterfully refined using 15 natural herbs. Some are kept secret, others we're happy to shout about – notably, the world-renowned Pontarlier-grown Grande Absinthe, which together with green anise and fennel is the “holy trinity” of any real Absinthe.
An exceptional traditional Absinthe, a stimulating and refreshing drink.
La Maison Fontaine Blanche was awarded the Grand Gold Medal at the Concours Mondial de Bruxelles in 2016
Louche: Cloud-white with some blue tints. The louche is beautiful to watch as it forms, neither too quickly, nor too slow.
Aroma: Beautiful green anise and the distinctive flowery smell of Pontarlier wormwood, like an alpine meadow in spring.
Taste: Sweet and refreshing green anise, intense wormwood and rich fennel, the holy trinity in perfect harmony. Notes of lemon and peppermint in the background, along with other tasty herbals and florals.
Finish: Velvety and smooth, wonderful, the finish follows the aroma and taste.
Don't miss out on the opportunity to discover this very special absinthe today!
Serving Suggestion- At first, savour La Maison Fontaine without any sugar. Then according to your taste, add some eventually. - For one measure of absinthe (3cl), add 2 to 5 measure of fresh water.
Did you know?- La Maison Fontaine is designed to be a very versatile spirit. On this website are a few ways to enjoy this absinthe, created with the help of one of London's leading “sipsmiths” and cocktail writer, Allan Gage. - La Maison Fontaine is a registered trademark of Metropolitan Spirits Ltd.
History“Les fils d'Emile Pernot” distillery was founded in 1890 in Pontarlier, France, by Emile Pernot. In 1910, the distillery produced approximately 450 hectolitres; that is not surprising, because in those days, the consumption of absinthe was making good progress. When “Fee Verte” was banned in 1915, the distillery turned its production to other products such as those made from aniseed, fruit brandies or alcohol made from gentian. In 2001 the small distillery started to reproduce absinthe with “Un Emile” from an old family recipe. In 2005, the distillery was sold to François Thevenin, who has since developed the firm to add a touch of modernity. A year later, at the end of 2006, François Thevenin bought the Klainguer distillery, also situated in Pontarlier, and formed the Pernot – Klainguer distillery.
- Product Type:WM: Absinthe
- Description:WM: Spirit
- Net Quantity:WM: 70cl
- Alcohol Content:WM: 55% vol
- Distillery or Brand : Emile Pernot
- Product Type: Absinthe
- Description: Spirit
- Country of Origin: France
- Artificial Colours: none
- Responsible Food Company: Distillerie Les Fils d`Emile Pernot, 44 Rue de Besancon, 25300 Pontarlier, FR
- Net Quantity: 70cl
- Alcohol Content: 55% vol
- Usage Instructions: Mix with water before drinking.
Weight: 1.46 kg
Dimensional Weight: 1.75 kg
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Emile Pernot, Frankreich
1899 : the young Emile-Ferdinand Pernot, a native of the Fougerolles region, where he had trained as a distiller, joins the Parrot brothers and together they establish "Emile Pernot et Cie" located in Pontarlier. Emile-Ferdinand's son, Emile-Joseph (don't worry, none of their sons were called Emile-Emile even though they loved this first name), a survivor of the World War I trenches, later registers the famous name "Emile Pernot".
2009 : The distillery moves from the center of Pontarlier to the magnificent old Cousin Jeune building in La Cluse et Mijoux, at the foot of the Château de Joux, the very same building where the young Emile-Joseph Pernot learnt his trade a century earlier. And you know what? It was a pure coincidence - the building had been a post office and a fire station in the intervening years!
Absinthe distillation at Emile Pernot :
The two century-old copper alembics used by Emile Pernot for their absinthe distillations were made by the famous firm of Egrot in the early 1900s. They were especially designed and built for absinthe distillation, and they are the only stills of their kind in operation anywhere in the world. These stills allow the Pernot distillery to produce absinthes of exceptional quality according to methods unchanged for a century.