The Jura's winters were long, and its people were makers. Farmers spent the snowbound months cutting watch parts by window light, distilling the Green Fairy, and refining cheeses that would earn world fame. This is the land of Daniel Jeanrichard and the paysan horloger, of forests managed tree by tree for over a century — a place where time is made, aged and tasted. Our outings visit the farmhouses, museums and workshops where it happened — and always end at the table: Comté, fondue, absinthe, and the people who make them.