Un Emile 68 is a lightly bitter absinthe produced in a traditional distillery. It will be a perfect initiation.
This balanced green absinthe puts forward the tastes of wormwood and green anise. Its colour is obtained by maceration of Petite wormwood, hyssop, Melissa and other plants kept secret.
No artificial substance is used, and neither star anise nor sugar is part of the recipe.
An ideal way to discover absinthe!
- The recipe of Un Emile 68 was modified in October 2005 to make this absinthe more competitive against new products arriving on the market. The improvement is undeniable.
- Un Emile 68
is bottled in a dark bottle to prevent the sunlight from spoiling the green colour.
- Un Emile 68
participated to the 2007 Absinthiades in Pontarlier, where it was awarded the eighth place.
“Les fils d’Emile Pernot” distillery was founded in 1890 in Pontarlier, France, by Emile Pernot. In 1910, the distillery produced approximately 450 hectolitres; that is not surprising, because in those days, the consumption of absinthe was making good progress.
When “Fee Verte” was banned in 1915, the distillery turned its production to other products such as those made from aniseed, fruit brandies or alcohol made from gentian.
In 2001 the small distillery started to reproduce absinthe with “Un Emile” from an old family recipe.
In 2005, the distillery was sold to François Thevenin, who has since developed the firm to add a touch of modernity.
A year later, at the end of 2006, François Thevenin bought the Klainguer distillery, also situated in Pontarlier, and formed the Pernot – Klainguer distillery.
- At first, savour Un Emile 68
with half a piece of sugar. Then add more or less according to your taste.
- For one measure of absinthe (3cl), add 2 to 5 measure of fresh water.