History

Lecomte-Blaise was founded in 1820. The history follows Jean-Nicolas Humbert, a farmer and distiller, whose business gradually grew through the generations. In 1921 the name Lecomte-Blaise was formed when André Lecomte (a descendant of Humbert) married Paule Blaise, daughter of a competing wine merchant, and the family continued the business. Since 2001 the Miscault family has taken over the business and continues as a family-owned company. Most production takes place about 30 km away at the Paul Devoille distillery in Fougerolles, with the EPV recognition (Entreprise du Patrimoine Vivant). The house receives a number of prizes annually and attracts around 25,000 visitors.

Production / Manufacturing

Eaux de vie (fruit brandies) are distilled using traditional double distillation and patiently aged in bonbonnes under the loft beams in the Armory's chambers. A large part of production takes place in Fougerolles, while certain products are produced in Nol to order and customer needs.

Products and Whisky Series

The house produces eaux de vie and liqueurs, as well as cocktails, aperitifs and absinthe. The word whisky is mentioned in connection with «cave à whisky» and the cellar for whisky aging, but specific whisky types are not named in the text.

Visits and Experiences

Visits in Nol year-round with self-guided tours, films and tastings free for individual visitors; group guided tours with films and tastings. In summer, every Wednesday at 16:00 a guided tour of the whisky cellar followed by a tasting. The house is also marked as «Accueil Vélo» and is bicycle-friendly with facilities near the Hautes-Vosges route. There is both a physical shop and an online shop; products can be delivered throughout France; exports go primarily to neighboring Belgium, Luxembourg and Germany.

Philosophy

The aim is to preserve nature's best through seasonal fruit procurement and a deep understanding of fruits from orchards and forests, to reproduce in our eaux de vie and liqueurs what nature offers at its best. Eaux de vie are traditionally distilled in double distillation and stored patiently in bonbonnes under the loft beams. Craftsmanship, versatility and quality are at the heart of the business.