Fleury-Perret

Keepers of the art of creating one of the most legendary spirits around today, Alain Perret and Daniel Fleurytogether managefour damask orchards, with a total of more than a thousand trees laden with the so-called fleur d’Ajoie .

Theirs is a craft rooted in the history of Canton Jura, the birthplace of the Damassine DOP. And if today there are few producers who decide to imitate the example of Alain and Daniel, it is because the Damson and the tree from which it comes are not easy to handle. In fact, the damson tree only reaches full maturity at the age of 7-10 years, and its production is strongly influenced by weather conditions and the tree’s poor health, which breaks easily due to the large number of fruits. When this happens, several years are needed for the rest of the tree to fully recover. For all these reasons, not many people take chances with damsons, but this also implies an obvious fact: demand exceeds supply and damsons have value.

The merit of Fleury-Perret is, however, that of having faced the numerous difficulties of the cultivation using a good dose of modernity and inventiveness, adopting methods that other farmers have emulated with great pleasure: Cultivation in rows, use of yeasts and enzymes to ensure quality in processing, distillation techniques that favor quality over quantity, use of alcohol marketed at 42% vol.

In addition to the Damassine, LagAlpi has selected another authentic Jurassian speciality for you: the Juramine. A cider distillate with character aged in oak wood, the Juramine brand, trademarked by Boncourt distiller and farmer Alfred Burrus, was taken up and reinterpreted by Fleury-Perret to make a cider with the personality of the Jurassians themselves. Strong, with character, it is made with the very best Ajoie apples.