Circa 1920 estimated
Goudron JIFRAN was born in 1896 and is often called «Hygienic Liqueur».
During the 30s, the «healthier aperitif» was also one of the most appreciated in France.
Tar (Goudron) is a black aperitif made of pine extracted from Norway and thirty different spices (cinnamon, cloves,…) that was tasted in the four corners of France.
After a 12 hour bath in 95° alcohol, natural plants became goudron. It was then distilled and mixed with caramelized sugar which gave its dark complexion.
Originally a liqueur (28°), it was then turned into an aperitif (18°).
Pure, it gave off a slightly medicinal taste. But tar (goudron) was never as good as mixed: very fresh, with a hint of lemon in summer, very hot or mixed in milk in winter. He could also taste dry.
Jules Franc, its inventor distiller was established in Bordeaux.