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Pernot Emile

A distillery with a long tradition that preserves the secret of Absinthe
Region Jura (Francia)
Foundation Year 1889
Address 18-20 Le Frambourg - 25 300 La Cluse et Mijoux (Francia)

The Maison Emile Pernot is one of the historical names in the world of French distilleries. It is located in the Doubs department in the Bourgogne-France-Comté region, almost on the Swiss border, near Lake Neuchâtel. The history of the Emile Pernot distillery is inseparably linked to Absinthe, the famous liqueur of the Paris of artists and bohemians. Towards the end of the 18th century, the original Absinthe recipe arrived in the hands of Henri-Louis Pernod, who in 1805 began producing the precious green liqueur in the Pontarlier distillery using two small artisanal stills. The first bottle labelled Absinthe Pernot dates back to 1889, and the distillery's name later became Emile Pernot, marking the beginning of a long history that continues to this day.

In recent decades, the Emile Pernot distillery has consolidated its leading role on the European scene. In 2006, it acquired the famous Deniset-Klainguer distillery, which was founded in 1867, and expanded its range of spirits. In 2009, the company moved its headquarters to Cluse et Mijoux in the premises of the former Cousin Jeune distillery, which is located at the foot of Joux Castle. The new course of the Emile Pernot distillery has made it possible to combine ancient artisan expertise with a broader scope and a vision projected towards foreign markets. In spite of its international outlook, the Maison Emile Pernot has been able to carefully preserve its traditions and its rich heritage of knowledge, which have been handed down from generation to generation.

At the heart of the Emile Pernot distillery are the precious copper stills, which have been used for more than a century by the Maison for the production of Absinthe and made by the famous Egrot workshops. The production method has remained unchanged for more than a hundred years, guaranteeing the preservation of the original aromas and taste. These stills were specially designed for absinthe distillation and are among the only ones still in use today. Their value is not only historical, but thanks to their constructional peculiarities, they make it possible to produce an Absinthe of absolutely superior quality, which remains faithful to the best tradition of this mythical liqueur. In addition to Absinthe, the distillery produces aniseed liqueurs, herbal aperitifs, Gentian, Guignolet Kirsch, fruit brandies, Sapins liqueur and a wide range of fruit liqueurs.

The Absinthe of Emile Pernot

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