The alsacien whisky and spirits museum

For as long as anyone can remember, the Meyer name has been associated with the distillation of fruit from the Villé Valley. In the small village of Hohwarth in Alsace, the company has developed with the aim of producing high quality eaux-de-vie.

In 1958, Fridolin Meyer launched his first products in the Val de Villé.
But very quickly the quality of the fruit brandies went beyond these borders and the products were soon found on the great French and German tables. For a long time, Germany was one of the first customers of the distillery, although it is one of the most competitive markets in terms of distilleries, which shows the quality of the products. 

In 1976, the second generation, in the person of Jean-Claude Meyer, came to help with the growing demand.

Together, father and son worked on the highest quality fruit brandies possible, until they became the most awarded distillery in France at the Concours Général Agricole de Paris, with more than 206 medals to date, the vast majority of which are gold.