I've provided my background and experience at the end of this review, so you might weigh my comments to others on the site.
Hands down this is in my top 3 Absinthes (the other two being Absinthe Abisinthe Amer and Jade's PF1901). Untouchable in uniqueness, visual & olfactory presentation, and mouth-feel & palette performance, with a bonus for the historical marketing making this a great story-telling bottle for a dinner party. Without question, by the end of the review you'll see this bottle is a must buy: For Beginners, For Experts, For your Collection, For Special Occasions, and as a Daily Drinker. Bold Words? Well, consider these observations:
Eyes: Beautiful Louche with a hint of a yellow glow in the right light. I don't mean to imply luminescence mind you, but an almost neon yellow highlighter seems to layer over the green as the bottle louches with a beautiful if not too-fast clouding.
Nose: Citric and Sweet with herbaceous late-bloom Fennel greens unquestionably dominating the expected anise. Flowery notes add to the complexity with a distinct honeysuckle note in the 'high range' of the bouquet.
Mouthfeel: Flawless performance. Heavy for the first sip which might seem burdensome in summer, but you can always serve it on ice or with more water (which I would argue is a shame). No-heat from the alcohol yet it does manage to add a lightness to the coating sensation the more you drink. The coat lingers but with such a fantastic palette, its a welcome and invited lingering you are in no rush to have end.
Palette: A bit more anise heavy than is to be expected from the nose, but the taste is this unique fluctuating anise, as if you were having several unknown varietals of anise performing interchangeably in your mouth. The citric notes then come up and the herbal flavors you expect from the nose give way to the honey suckle. You can easily do this Absinthe Sugar-free, though sweetening it may allow the palette to perform better. Among 90 tasters I've shared this with, the group was evenly split on 'to sugar or not to sugar', but this being among the best bottles we served was a unanimous agreement.
2006 - Tasted my 1st Absinthe (All European)
2007 - Tasted 6 Absinthes new to me (All European)
2008 - Tasted 6 Absinthes new to me (All European)
2009 - Tasted 2 Absinthes new to me (US Only)
2010 - Tasted 5 Absinthes new to me (4 Euro, 1US)
2011 - Tasted 12 Absinthes new to me (All European)
I'm also a level-1 graduate from the Mastercourt of Sommeliers, worked in the wine industry from 2001-2008, and run an independent cellar-stocking business, where my palette is trusted by high-end clients to purchase wines matching their tastes and expectations of quality. Additionally, since 2010 I've hosted a semi-annual Absinthe Dinner for party sizes of 35-70 guests. Each course is paired with a dish developed uniquely to match the absinthe ordered for the event. Each event usually fills up more quickly with reservations than the previous one, due to the patrons enjoying the pairings and bottle choices to such a significant degree.
Fantastic, delicious, green color with yellow tint , nose is citrusy right out of the bottle and when louched the smell expands into a plethera of herbs mixed with lemon and or orange rhinde.Super creamy mouth feel, zero alcohol heat just awesome flavours dancing in the mouth.Great length and wormwood of distinct quality.A must try for anyone who drinks absinthe.Thumbs up to distillers who produce liquid candy!
I just had a glass of Butterfly Absinthe...
An interesting mix of flavors, mainly wormwood, fennel, citrus and a perfect amount of anise avoiding to blur the combination. An exceptionally good louche, not so dark not so light but milky. A savory bitter ending with no traces of alcohol... I was expecting something else, but I was simply amazed, thanks Absinthes.com!