The herb that gives its name to this liqueur plays a very special role in the life and imagination of the inhabitants of Provence. Farigoule is a traditional liqueur in Provence. Many families, and farmers in particular, make it from harvesting thyme and marc. Distilleries Provence Farigoule is a direct result of this tradition. The name Farigoule comes from the Latin fericula; it means small wild herb. This liqueur uses an infusion, a Provencal thyme (Thymus vulgaris) spirit, sugar cane syrup, sugar caramel syrup and alcohol for its base. The thyme is picked just when it blossoms in the spring or early in the autumn. It is macerated then distilled. The mixture of the flowering tops and dried leaves gives Farigoule a better aromatic balance. Infinitesimal doses of herbs are added, such as sage, lemon verbena and angelica, to make Farigoule more characteristic of the region. Farigoule liqueur may be enjoyed straight up or chilled. Granite a la Farigoule : in a liqueur glass, add some crushed ice, and pour in Farigoule. Then put the glass in the freezer. Enjoy this drink ice cold.
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