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Farigoule de Forcalquier 40% ALC/VOL 50CL

Provence's digestive liqueur

Presentation
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Historical
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Ingredients
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Preparation
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Tasting
 

Farigoule is the Provençal name for thyme.
Indeed, Farigoule is an emblem of Provence. A flavored digestive liqueur from the Haute-Provence region, Farigoule embodies the very spirit of provençal flavors.

-    Farigoule, a unique traditional liqueur, is served as a digestif, chilled or added to your coffee.

-    It has all the digestives properties of thyme to round off that perfect meal.

-    In the kitchen, Farigoule de Forcalquier marries well with grilled chicken and, flambéed; it brings out the flavors of pan of Gambas or large prawns. It can also be used to deglaze the pan for a sauce to go with rabbit.

Our tip: Farigoule is delicious served over a lemon or thyme sorbet as a palate-cleansing "trou provençal" between courses.

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History

The first brandy, also very aptly called eau de vie (water of life - thought to bring immortality to the drinker), was made back in the 13th century. It started out as simply a spirit mixed with sugar. However very quickly, in Haute Provence for example, these liqueurs came to be flavored with mountain herbs: genepi, hyssop, wild thyme, etc. These different liqueurs, used as medicines or drunk for pleasure, were said to have the most marvelous properties.

The plant, which lends its name to this liqueur, has a very special place in the life and imagination of the people of Provence. Farigoule is one of the oldest, and also most typical, liqueurs made by Distilleries et Domaines de Provence (it goes back to 1898).

It is a traditional Provençal liqueur.
Many families used to make their own using the thyme harvest and marc eau de vie. Our Farigoule is a direct descendant of this tradition.
The word farigoule comes from the Latin fericula, which means small wild plant.
In Provence, thyme is more commonly known as farigoule (from the Occitan ferigola, which in turn came from the Latin fericula meaning small wild plant).
The trademark ingredient in Provençal cuisine, thyme has long been known for its medicinal properties. One of the many being its ability to stimulate the appetite. Whether taken as a herb or an infusion, it disinfects the digestive tract and is a soothing remedy for digestive problems. It is also a stimulant: in Provence, they recommend a glass of thyme liqueur or wine after your meal to stimulate tired systems and prevent anaemia.

 

Farigoule is a thyme liqueur (40% Alc/vol) made from the infusion and spirit of Provençal thyme (Thymus vulgaris), verbena, angelica and sage, caramel, sugar and alcohol.

 

Production method

In the month of May, when the thyme is in flower, all the company's employees take to the foothills of Lure Mountain for the day to harvest it. The occasion makes for a lovely day's outing in the open air, which is followed by a convivial picnic where everyone jumps at the chance to attend… Year after year, more and more people take part and we even receive requests from customers who wish to join us for this wonderful, extremely social day. Immediately after they are harvested, the flower tops are left to macerate in a mix of water and alcohol for two weeks. To the maceration, we add tiny amounts of plants such as sage, lemon verbena and angelica, to reinforce the typical Provençal flavor of our product. When the aromatic fraction has been fully extracted, the infusion (the aromatic heart of the extraction) and the plants, still steeped in alcohol and flavor, are distilled to seek out all the plant flavor, producing what is known as the Farigoule spirit. Once the different components have been assembled, the Farigoule is checked, tasted and filtered before being bottled.

How do you drink it?

Farigoule liqueur is drunk neat, chilled or over ice.
As a granita: place some crushed ice in a liqueur glass, pour over the Farigoule and place the glass in the freezer until frozen.
Served over a lemon or thyme sorbet as a palate-cleansing "trou provençal" between courses.

Organoleptic profile

Appearance: Farigoule has the color of old gold with the patina of time. The liquid is clear and bright.
Bouquet: The aromas are warm, somewhere between the smells of scrubland (spicy) and thyme flower.  
Palate: The plant notes from the thyme flowers are joined by a lemon flavor, which gives the Farigoule length on the palate and a refreshing finish.
Farigoule is elegant, full bodied, plump and well balanced with a memorable length of flavor.