Thanks to a powerful grand wormwood, this absinthe develops a very savoury bitterness.
Good for strong sensations. Read the whole description
- The label of Libertine 68 Amer bottle was taken from a painting, that we specially ordered from a young of the Vosges. It represents a scene of absinthe being consumed in a café.
- During the Belle Epoque, after Pontarlier, Fougerolles had the highest number of producers of absinthe. Sometimes some of the casks used in Fougerolles were sent to Pontarlier to cover their needs.
- Libertine 68 Amer participated in the 2007 Absinthiades ; it was awarded 8th place.
The Devoille distillery was founded in 1859. It still bears the name of its founder, Paul Devoille, since he largely contributed to its success and the beginning of the century. He is to be thanked for the recipe of Libertine (1894), now preciously kept at the Musée des Eaux de Vie in Lapoutroie, France.
After having belonged to Raymond Gouttefroy (son-in-law of Paul Devoille), the distillery was handed over to René de Miscault in 1985. The latter considerably changed the running of the company and enlarged the range of its products and also opened the Paul Devoille distillery to the public.
Today it is Hugues de Miscault, the son of René de Miscault, who runs this family distillery.
- At first, savour Libertine 68 Amer 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.
By Rockystyx13Added on the : 02/04/2015
Having a desire to try Death in the Afternoon, I selected this one to be the mixing partner to the Champaign. Very potent and palatable. I am not one to measure a drink on appearance above all else, but the louche turned out rather nice. I suggest it for such an occasion.
By SunBlackAdded on the : 24/06/2014
I thought more anise flavor in this item.....but not. A lot of alchool taste.....nothing much to taste....Will not buy anymore....
By NathanAdded on the : 08/08/2013
Very strong & bitter w/ a dry aftertaste.You will need to double your sugar & add more water to make it palatable.It's not bad,especially if you're in a bad mood(Bitter!).But it's not a top 5 by any means.
By BenAdded on the : 28/11/2012
When I first got it I found it difficult to drink, it smelled industrial chemical to me and did not taste much better. I put it away for a few months until I had ran out of my other absinthes (7 other varieties) On re opening it it the aroma had improved and so had the taste, I have no explanation for why but I now find it OK, especially with Sirop de gomme rather than a sugar cube.
By Melliot The CS Long Beach AmbassadorAdded on the : 08/11/2012
I've provided my background and experience at the end of this review, so you might weigh my comments to others on the site.
I really wish I could've given this 3.5 stars, but alas....I'd rather rate under than over. MOST IMPORTANTLY: This Is Not Your Standard Absinthe By Any Means! Extremely Musky, to the point of smelling like a musk sample from the Nuz du Vin sommelier training kits! Having said that, it's uniqueness allows for some GRAND creativity with food pairing and provides an excellent departure if you need a break from Anise and Fennel doing all the work for an absinthe. It's an absinthe that doesn't taste or smell like an absinthe, buy hey let's do it by the breakdown-
Eyes: You instantly notice the orangish hue, which I believe comes from barrel aging the bottle (though I forget if this is the case). The louche is thin and slightly disappointing given the other unique characteristics of this bottle, you'd hope for more despite the minimal anise and fennel use preventing that.
Nose: Your Grandfather's Cologne. Musk. Sweaty Horse covered in sugar. It sounds terrible. It's fantastic and amazing, but again, completely un-absinthe like
Mouth-feel: Medium-creamy, slight oil-like residue sensation on the finish., yet pleasant.
Palette: Sweet Earthy Musk with a hint of fennel and anise. It's ridiculously wild, and requires a SLIGHT sugar addition (Czech style / caramelized sugar is best).
Overall : WOW. I gave it 3 stars because it's not the greatest example of absinthe in any style, yet it is a wonderful experience.....in the right conditions. For an absinthe dinner, I took the wild and out of control musk sensation in this bottle and played it as a strength, pairing it with a handmade vegan pumpkin pie ice-cream from a place in Long Beach, California called Paradis. Apparently, they have 1 other shop and it's somewhere in Europe. If you can find them, ask the owners to make you a batch (they take requests), and bring along a bottle of Libertine. It's a mind blowing 5 star pairing, but the bottle on it's own? Its not an absinthe I'd care to drink without a unique setting and stellar food pairing. On it's own, it certainly doesn't stand up, despite the distiller's best intentions.
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.
By Definitely for the effect, and not for taste.Added on the : 01/04/2012
Anybody who likes quality absinthe, would have to agree that this stuff is nearly undrinkable. No flavor to savor, except for the sugar you add to help mask the bitterness of this 'spirit.' Not the worst, but far from a desirable absinthe.
By timh651Added on the : 26/02/2012
This is a good absithe. It has a very opaque louche and fine highlights of anise and wormwood.
By Paolo PiaserAdded on the : 06/12/2011
I'm not an expert, but I can say that this absinthe surprised me.
The louche was really powerfull, it was an impenetrable fog! It made me think about a strong and persistent absinth, aggressive, hot.
Indeed it was mild, bitter but not that much ( and I put 1/4 of a piece of sugar, usually ), gentle, with a retrotaste of liquirice and melissa, while wormwood and anise filled all the mouth... incredible surprise. It captured my attention!
Maybe it could be too much that liquirice taste, but only if you take 3 or 4 glass every day for a period.
I reccomend this absinthe for everyone, because of the Q/P and because this can surprise connoisseurs and please beginners. Libertine has personality ;)
By MattyAdded on the : 16/09/2011
Not a expert (Ive tried 11 absinthes), and found this one to be particularly tasty, with wonderful wormwood effect.
If your a fan of the more bitter side of this beverage and a strong albeit balanced wormwood taste then the 68 comes highly recommended. Great price, pretty louche and refreshing to the end.
By stevieleeAdded on the : 16/08/2011
This ones an Amer -- so of course you'd expect it to be somewhat "bitter" - with higher levels of up-front, highly prominent wormwood on the palate. But from my last purchase of this Paul Devoille staple Absinthe, Mr. Devoille & Co. seems to have added a little "extra", over-charged bitter & biting wormwood, that now really requires at least a little sugared relief (something I rarely ever add to my usual, favorite Absinthes). This ones also not as complex and elegant as past Amer Libertines that I've had the pleasure of consuming and enjoying for many years now. All of the traditional Libertine flavors and tasting notes are still somewhat present, but in these newer Libertine Amer formulations, it now seem to be partially enshrouded in a much cruder and more stringently vegetal wormwood wrapper that bites back hard and fast when preparing it at my traditional 3-1 water dilution ratio. Adding a half-cube of sugar tames the bitter bite of it ever so slightly, but then unfortunately adds a rather unpleasant sweet-to-bitter imbalance that past Libertines never seemed to exhibited - even without the added sweetening. I still like it on whole as a niche Absinthe option, but my old Libertine
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