Anchor Distilling

F. Meyer

Hohwarth (Alsace), France

Two brothers carry on a family tradition of making eau de vie in the mountains of Alsace

A Brief History of Alsace

Alsace is a unique region in that it shares an intertwined history with Germany. Located in the northeast of France on the German border, Alsace was first annexed into France in the 1600s. It remained in French control until 1871, when the Franco-Prussian war caused it to become part of the German Empire.

In 1919, Alsace was returned to France at the end of World War I as part of the Treaty of Versailles, where it would remain until 1940, when Nazi Germany reclaimed the area. In 1945, following World War II, Alsace once again became part of France, and it continues to be French to this day. The Germanic presence can still be felt, from the architecture to the cuisine to the language, "Alsatian," which is most often compared to a Swiss German dialect. The region's many mountains and valleys isolate villages and preserve this individual character.

The Establishment of F. Meyer

The tiny hamlet of Hohwarth is located in the Ville Valley. There are some 10,000 inhabitants spread through the valley, though fewer than 1,000 live in Hohwarth. It was here in 1958 that Fridolin Meyer founded F. Meyer. In 1976, Fridolin's son Jean-Claude Meyer joined the company, and today the third generation, Arnaud and Lionel Meyer, manages the operations of the distillery. The distillery is still located at the same place in Hohwarth, though a second building was recently added across the street from the original, and the stills are now located there along with some maturation tanks.

Production of F. Meyer Eau De Vie

Fruit is sourced both locally and from neighboring countries. The Alsace region is known for its orchard fruit, particularly cherries and plums. Fermentation occurs for six weeks in temperature controlled stainless steel tanks ranging from 200 to 400 hectoliters. A pair of new 1,000-liter German copper pot stills was purchased in 2004, and the fermented fruit is double-distilled. Maturation takes place in steel tanks for two to five years, followed by filtering and bottling on-site.


F. Meyer Kirsch
F. Meyer Kirsch

Made from several varieties of cherries grown locally in the Alsace region. 45% ABV

  • 95 Points, Exceptional - Beverage Testing Institute
F. Meyer Framboise
F. Meyer Framboise

Made from raspberries sourced in Eastern Europe from Poland and Romania. 45% ABV

  • Highly Recommended - Beverage Testing Institute
F. Meyer Poire William
F. Meyer Poire William
F. Meyer Poire William "Pear In Bottle"

Made with pears grown in the Rhône Valley. Also available in a classic presentation with the pear in the bottle. 40% ABV