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Farigoule

LIQUEUR DE THYM

Farigoule is the Provençal name for thyme, which is the main ingredient of this liquor. Thyme is a rustic and rebellious plant, usually harvested in May, when the thyme is in flower. Immediately after they are harvested, the flower tops are left to macerate in a mix of water and alcohol for two weeks. Added to the maceration are 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.

SALES TOOL COCKTAILS

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.

SALES TOOL COCKTAILS

This digestif is testament to time-old tradition and regional soils and, thanks to its delightful garrigue perfume, it perfectly embodies the very spirit of Provençal flavors.

Farigoule can be served as a digestif, chilled or added to your coffee. It could also be a good match with food, like grilled chicken or large prawns; and it could also be used to deglaze the pan for a sauce to go with rabbit. (40% abv and 80 proof).

Botanical

Farigoule is the Provençal name for thyme

Originally from the Upper Provence, Farigoule combines the herbal notes from this area’s thyme, verbena and angelica; giving length on the palate and a refreshing finish, with a memorable flavor.

Thyme

Thyme

Thyme is aromatic perennial evergreen herbs in the mint family Lamiaceae. Thymes are relatives of the oregano genus Origanum. They have culinary, medicinal, and ornamental uses.

Sage

Sage

Sage is a perennial, evergreen subshrub, with woody stems, grayish leaves, and blue to purplish flowers. It is a member of the mint family and native to the Mediterranean region, though it has naturalized in many places throughout the world.

Lemon Verbana

Lemon Verbana

Lemon Verbana it is a species of flowering plant native to South America. It was brought to Europe by the Spanish and the Portuguese in the 17th century and cultivated for its oil. Its leaves are used to add a lemon flavor to fish and poultry dishes, vegetable marinades, salad dressings, jams, puddings, Greek yogurt, and beverages, like herbal teas and as a liqueur flavoring.

Angelica

Angelica

Found mainly in China, its main use was for medicine. It shows variations in fruit anatomy, leaf morphology and subterranean structures. The floral scents are species-specific, and even specific to particular subspecies.

Territories & Album

The People

Yves Rafattelli

Master Distiller

Yves grew up on the hills of Upper-Provence, where his father used to take him hunting and fishing, as well as picking mushrooms and harvesting herbs used in traditional Provence meals. Yves joined the Distillery in 1981, and he acquired his know how in distilling herbs from Jean Augier, a 3rd generation distiller, who started distilling in the late 1940s with his father. “Each still has its own personality” says Yves “Jean knew ours perfectly and taught me all that was there to know. Mastering the old still helped me tremendously in choosing a new one, when we had to change machinery in 2017. It is not only about the quality of the raw materials, the way you operate your still has to match the quality of what you are distilling as well.” Yves now has perfect control of the distillation process, and yet he learns something new every day which is what he loves the most about his job. “It is the "charm of the still” Yves likes to say “There's always the expectation of what's going to come out. Every shift turns into a challenge on how to extract the most subtle scented spirits.

The History

13th Century

When the first brandy, also very aptly called eau de vie (water of life - thought to bring immortality to the drinker), was made, starting out as a simple spirit mixed with sugar. Very quickly, especially in the Haute Provence, these liqueurs came to be flavored with mountain herbs: genepi, hyssop, wild thyme, etc.

1898

Farigoule dates back to the late 19th century and it is considered one of the oldest, and most typical, liqueurs made by Distilleries et Domaines de Provence

Many families used to make their own using the thyme harvest and marc eau de vie. Farigoule is a direct descendant of this tradition.


It is a traditional Provençal liqueur.
 Thyme is the trademark ingredient in the Provençal cuisine and has long been known for its medicinal properties. One of the many being its ability to stimulate the appetite, disinfecting the digestive tract and being a soothing remedy for digestive problems.