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!