Distillerie Pernot Liqueur de Sapin (Fir tree buds maceration + mountain plants) - Caravan Wines & Spirits

Emile Pernot

Distillerie Pernot Liqueur de Sapin (Fir tree buds maceration + mountain plants)

Style Fruit Liqueur
Producer Emile Pernot
Origin Doubs (La Cluse et Mijoux, near Pontarlier)
$60 / btl
Mixed six eligible at cart

Build a mixed six around the bottle. Free Australia-wide delivery from $250.

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What it tastes like.

A light and mellow herbal liqueur, very appreciated in winter, traditionally known for relieving cough. You can drink it neat, or in a grog, and also to sweeten your absinthe. At the Emile Pernot distillery, the Sapin liqueur is an Art, it follows a very strict protocol in 2 complex steps: 1. A meticulous distillation of 24 rigorously selected herbs. 2. A fir buds and sugar maceration. Whereas Sapin liqueurs are usually made on the base of a simple alcohol, sugar and fir buds or even branches maceration, the Emile Pernot distillery uses his savoir-faire to service a refined and rare liqueur unique in the world.Its alpines and floral aromas will carry you to the great fragrances of our Jura mountains. The Sapin liqueur is traditionally drunk chilled without ice, in a little liqueur glass at the end of a meal.Little trick recently discovered: replace the sugar in your absinthe by a little dose of Sapin liqueur, the result is surprising!

40% ABV

500ml

The house

About Emile Pernot.

Doubs (La Cluse et Mijoux, near Pontarlier) ·Est. 1889

Distillerie Les Fils d'Émile Pernot was founded in 1889 in Pontarlier, capital of French absinthe, by Emile-Ferdinand Pernot, a Fougerolles-trained distiller. The house is one of the few continuously-running absinthe producers from the pre-1915 ban era; it stayed family-run until 2005. In 2009 production moved from central Pontarlier to the old Cousin Jeune building at La Cluse et Mijoux, at the foot of the Château de Joux, where it now operates.

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At the table

How to pour it.

  • Temperature

    12°C. Cooler kills the fruit aromatics.

  • Glassware

    Small tulip. Riedel Brand & Spirits is purpose-built.

Bottle questions

Before you open it.

A few practical answers for storage, delivery, and choosing the right bottle.

How should I store it before opening?

Keep it somewhere cool, dark, and steady. Wine prefers cellar temperature; spirits are happier away from heat and direct sunlight.

How long will it keep once opened?

Wine changes quickly after opening; spirits and liqueurs generally hold longer if capped tightly and kept out of heat. If it is a special bottle, ask before opening and the team can give product-specific guidance.

Can I ask for a similar bottle?

Yes. Contact Caravan with this bottle name and the occasion; the team can suggest a close match, a safer gift, or a step up or down in price.

How is it packed for delivery?

Orders are packed in bottle-safe cartons. If anything arrives damaged or looks wrong, contact the team with your order number and a photo so they can sort the next step.

What about hot weather shipping?

The team avoids making one-size-fits-all promises around heat and carrier timing. For heat-sensitive or cellar bottles, contact Caravan before ordering and they can advise the safest dispatch window.

Need a specific answer for this bottle? The Caravan team can help with drinking windows, substitutions, and delivery timing.

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Distillerie Pernot Liqueur de Sapin (Fir tree buds maceration + mountain plants) - Caravan Wines & Spirits
Producer visit

Why Caravan backs Emile Pernot

Doubs (La Cluse et Mijoux, near Pontarlier)

In 1889, Emile-Ferdinand Pernot — recently arrived from Fougerolles, where he had trained as a distiller — joined the Parrot brothers in Pontarlier to establish Émile Pernot et Cie. The timing put them at the height of the Pontarlier absinthe trade: by 1900, the town had 25 absinthe distilleries employing 38% of its workforce. Pernot survived the 1915 French ban (the firm pivoted to other liqueurs) and resumed absinthe production once the law allowed it. The distillery passed from father to son until 2005, when Emile and Odile Pernot sold the operation.

In 2009 production moved from the original Pontarlier site to the Cousin Jeune building at La Cluse et Mijoux, at the foot of the Château de Joux on the Swiss-French border. The current range carries multiple absinthe expressions — the Vieux Pontarlier reference at 65%, the Bourgeois at 55%, the Berthe de Joux at 56%, the Cousin Jeune at 65%, the Deniset Jeune at 56%, plus a 25% sweetened liqueur d'absinthe — and the unusual Liqueur de Sapin (fir-bud and mountain-plant maceration at 40%).

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