After Pontarlier, Fougerolles was the second major center for Absinthe during the Belle Epoque.

This Absinthe uses a grape-alcohol base, and combines grande and petite wormwood, green anise, hyssop, veronica, camomile, génepi, fennel, coriander and angelica.

These herbs are individually distilled, the resulting distillates are blended, and the final blend is reduced to 60% abv (120 proof).

Apparently the recipe comes from the nineteenth century book 'La Fabrication des Liqueurs' by P Duplais, which was sold between 1858 and 1900.