Blog

Absinthe Jade 1901 is a reproduction of the most popular absinthe of the Belle Epoque: Absinthe Pernod Fils. Elaborated by Ted Breaux after analyzing an authentic pre-ban Pernod Fils, and with the savoir faire we know of him, the 1901 came into life in 2006, and I still remember that back then, I had congratulated Ted for having produced something so close to the original (100 years of ageing less of course). It's been 14 years since, so let's see how the 1901 is today.

Absinthe Blandine is a creation from master Duvallon as a tribute to clandestine distillers from the Val-de-Travers who, in the sixties while facing the pastis rivalry, had to adapt their recipes to make their absinthes sweeter. But how this sweetness is perceived in 2020 by a French in an era where pastis is the unbeatable king in France?

Absinthe Eichelberger 83.2 is one of the strongest clear absinthes on the market simply because it's bottled without any preliminary dilution, that's what we call a "brute d'alambic". That's not impressive per se, because a high alcohol content means more water added in the glass, absinthe is never drunk neat after all (if you do it, then you have a problem). But what's really interesting for me, knowing the Eichelberger range quite well, is of course its taste!

Absinthe Bizarre is a creation from mister DuVallon - famous for the absinthe of the same name - for the Cabaret Bizarre in Basel, Switzerland. With all the talent that we know of him, it is a bit difficult to imagine an absinthe of poor quality, quite the contrary, but let's study it closer nevertheless...

We proudly hosted the first German Absinthe Festival in April last year. The idea is to arrange a small event where absinthe makers from all over the world get the opportunity to showcase their products. Apart from sampling absinthe, visitors could sit in on a range of seminars covering topics around the history and distillation of absinthe. Last April, we hosted the second version of our small absinthe fair, and were proud to have won over even more exhibitors than the year before. 18 absinthe makers presented their delicious range this year.

The Jade absinthe range has a solid reputation among connoisseurs. Ted Breaux, its creator, had in mind in 2005/2006 the project of recreating mythic absinthes from the Belle Époque, including Pernod Fils, Berger, and the so famous Edouard Pernod. Today, you can get a glimpse of vintage absinthes when tasting the Jade Esprit Edouard absinthe. That's the one we will talk about today with my humble tasting notes.

Exactly 2 years ago, I had drawn up some tasting notes about the Grön Opal, they can be found here. But I've recently been sent a sample of the latest batch, so let's see if my opinion has changed!

Absinthe Septante 7 by the La Valote Bovet distillery is, as its name indicates, bottled at 77% alcohol, which makes it the strongest absinthe in the Val-de-Travers. But is it then an unbalanced absinthe? Is it too strong compared to the norm in the Val-de-Travers which is around 50-55%? The answer is clearly "no", and the tasting notes below prove it.

Another organic absinthe you shall say, one more on the list... Yes but! The Freiburg Absinthe comes from Germany and more importantly, it's distilled with a grape pomace alcohol base, a very well known alcohol in Italy under the name Grappa. Absinthe + Germany + Organic + Grappa = way too many things? Do not draw conclusions too hastily and see my tasting notes instead. This absinthe is made by Andreas Dilger, a very renowned winemaker in the Freiburg region of South Germany. He's most well-known for his organic wines derived from biodynamic viticulture.

Absinthe Valdetra Verte is distilled by Gaudentia Persoz in Couvet, Val-de-Travers. There are still not many green absinthes in this Swiss region, and the road has been quite long to get there. In fact, only clear absinthes were clandestinely distilled there before the lift of the ban in Switzerland in 2005, simply because it required less herbs and less time than for making a Verte. The first green absinthes that popped up in the Val-de-Travers were sometimes not really pleasant to drink... Let's see how they are today.

All orders placed before December 20th will be sent out before December 24th 2018. Our team is on holiday between December 22nd 2018 and January 1st 2019. Of course, you can place orders as usual during this time, but they will only be dispatched starting January 2nd 2019. Any emails or queries received after December 21st will be replied to starting January 2nd 2018. All the team at Absinthes.com wishes you a Merry Christmas and a prosperous New Year! Friendly greetings from Alfred, Andrew, Gunnar, Miriam, Xaver and Stefanie

I've known the St Antoine absinthe since its very first batch in 2008. Martin Zufanek has worked a lot on his flagship absinthe since 10 years, and quickly became an unavoidable figure of the absinthe world, and even since, of the gin world. I had never written tasting notes on the St Antoine over the last years, so I felt I had to rectify this big mistake!

By Marc Thuillier I thought it would be interesting to briefly relate you the story of the two Pernod - Edouard Pernod and Pernod Fils -  in Tarragona, Spain, and in which circumstances it happened.

by Marc Thuillier Back in November 2017, I was contacted by one of my treasure hunters who offered me a vintage bottle of absinthe that was found in the cellar of an ex-hotel located in the south of France (the ex-owners used to travel a lot to unearth unique and rare wines and spirits). The pictures he sent me were not great, but we - Absinthes.com - bought it anyway, knowing that we had never been disappointed by this treasure hunter.    

by Miriam Wolf Dear fellow absintheurs! We're happy to announce that we can now offer a large, permanent discount on our Blanche Neige Absinthe! The price per bottle (50cl) has dropped by $14 from to $74.50 to $60.50! Since we first launched this absinthe in 2014, we were now able to pass savings in production, packaging, bottling and shipping onto you.

The Emeraude by the Bovet distillery is a rather strong absinthe in appearance as it contains 77% alcohol. But under this appearance, it hides a very round and creamy taste that can surprise. This is the only Verte from the Bovet distillery. Let's see what if the connoisseur Marc Thuillier has been surprised by this verte.

By Miriam The Bovet Le Chat absinthe is made at a local family distillery in Switzerland, and can be described as a classic and typical Swiss Bleue. Since I have a weakness for all absinthes made in the Val-de-Travers (they are my kryptonite), I thought I'd seize the opportunity to let you in on my opinion about this one!  

Absinthe La Rebelle is an organic green absinthe produced by the Aymonier distillery in France. It is a very special absinthe because of the Marc du Jura wine alcohol base. Discover absinthe expert Marc Thuillier's tasting notes here:  

„The same procedure as every year“ would be something that described our annual trip the beautiful Val-de-Travers in the Swiss Jura Mountains quite right. We’ve been sharing our experiences and photos from each “Fête de l’absinthe” with you regularly, for the past ten years (at least this is where we think we started attending this annual gathering of absinthe friends). This year was new. This year was intriguing. This year, a lot had changed.

For years, we've been sharing stories from our trips to the Swiss Absinthe Festival in the Val-de-Travers, or the Absinthiades in Pontarlier, France with you. Being a part of this great absinthe community, it's very important for us to get together at least once or twice a year to exchange news about absinthe, or just to catch up. The chance to talk to people who are just as passionate about absinthe is worth every journey, plus keeping in touch with absinthe distributors and distillers on a personal level is very important to us. So we get together, we share some food, drink, and chat all night. Until after a day or two, we go back home to Germany, Sweden, Australia, New Zealand, Belgium, the Czech Republic or wherever else we're from. But why only Switzerland or France? We thought it's time to host the first Absinthe Festival in Germany and bring distillers from all over the world together!

Absinthe Philippe Lasala is one of the cheapest Spanish absenta, so one would expect a 'cheap' taste too, like some of the vile fluorescent oil mixes made in Czech Republic. But while it is not traditionally distilled and made from a mix of herbal essences, it definitely not has a 'cheap taste'. Marc Thuillier recently heard that the Lasala had improved over the years and was very curious to taste it. Here are his tasting notes.

Absinthe Vieux Pontarlier is a timeless classic from the Emile Pernot distillery in Pontarlier. Three years ago, Dominique Rousselet, director of the distillery, decided to reserve part of a batch in order to age it in a oak barrel. 3 years later, here it is, finally, bottled and ready to be drunk. That's exactly what Marc Thuillier did immediately after receiving his bottle. Here are his tasting notes:

Absinthe DuVallon Blanche is recognized as one of the finest Bleues from the Val-de-Travers. It is traditionally distilled by an ex-clandestine distiller whose mother also distilled illegally during 40 years. Absinthe connoisseur Marc Thuillier wrote some tasting notes for us.

We've hidden 2 Easter eggs in the product descriptions on Absinthes.com. Now it is up to you to find them. And you can claim your prize immediately when you place an order. You can win one of these prizes:

• 15% off your entire order
• a bottle of Absinthe Vivide 10cl for free

  You'll find discount codes written on the eggs. Enter these codes at the checkout in order to see which prize you'll receive together with your order. Our Easter egg hunt ends on April 1st, 11.59 pm CEST.   [caption id="" align="alignnone" width="304"] An example of how the eggs look. Please note that these codes are for illustration purposes only - you'll find the right discount codes in the product descriptions on Absinthes.com.[/caption] We wish you a very happy Easter and fun searching!

Mansinthe - the absinthe created for and with Marilyn Manson is now known all around the world, but is it just a commercial gimmick or does it really have the gustative qualities of a traditionally made absinthe? The answer is right below thanks to the tasting notes from Marc Thuillier.

German quality absinthes are not widespread, let's be honest, so when a new one comes on the market, one can fear the worst, especially when it's the first attempt from a young distillery, just like Absinthe Espinaveld is. Let's see Marc Thuillier's verdict.

Absinthe Gustave barrel-aged is Absinthes.com's latest own absinthe. This version of Gustave has had its ageing finished in an oak barrel. Renowned absinthe expert Marc Thuillier had the opportunity to try the barrel-aged Gustave, and we'd like to thank him for sharing his tasting notes:      

Absinthe Libertine 72 is one of the strongest traditional absinthes on the market, but it's also one of the most popular, thanks to its richness but also its simplicity, which makes it an ideal absinthe for both beginners and enlightened connoisseurs. Marc Thuillier, an enlightened connoisseur, gives us his thoughts:

Jade Terminus Absinthe Oxygenee is the latest (re)creation from Ted Breaux, Jade Liqueurs. The process used is similar to the one used by the famous distillery Cusenier back in the glory days. Cusenier were using a hot oxygenation process to make their absinthe appear as "pure" as possible to their customers. How does this process impact the taste of such a fine handcrafted absinthe? Marc Thuillier has tasted this one from a 2017 batch for Absinthes.com.

All orders placed before December 21st will be sent out before December 24th 2017. Our team is on holiday between December 23rd 2017 and January 1st 2018. Of course, you can place orders as usual during this time, but they will only be dispatched starting January 2nd 2018. Any emails or queries received after December 23rd will be replied to starting January 2nd 2018. All the team at Absinthes.com wishes you a Merry Christmas and a prosperous New Year! Friendly greetings from Alfred, Andrew, Marion, Miriam and Stefanie

The Christmas season is one of the most beautiful times of year for me. The first snow falls, you meet your friends at the Christmas market and enjoy the first mulled wine together: where I live, in Freiburg, there is a wonderful traditional German Weihnachtsmarkt. If I’m lucky, when I get home I am greeted by the lovely smell of freshly made cookies, meaning my boyfriend has been baking for me. The only stressful part is the search for the perfect Christmas presents for my loved ones. To make your search a little bit easier, we put together a selection of Christmas gift ideas. We offer a wide range of gift sets with absinthe, high quality spirits, accessories and much more. If you're looking for a special gift idea, then Absinthes.com is the right place for you. We also have a delicious Absinthe Eggnog recipe that fits perfectly with the Christmas season.

Absinthe Jade Nouvelle-Orléans is the only absinthe from the Jade line which is not a reproduction of a pre-ban absinthe. It is in fact the first creation from the Master distiller Ted Breaux in New Orleans, at home, way before he started to produce it in France at the Combier distillery, in Saumur. The Nouvelle-Orléans is thus an atypical absinthe which carry us to Louisiana, where it was born. Let's see if Marc Thuillier is also carried away by this absinthe.

Every absintheur will eventually come across this absinthe sooner or later in their lives. Absinthe Butterfly is inspired by an American absinthe of the same name produced in the early 1900's. A passionate absintheur from Boston, precisely where this absinthe was born, approached the talented distiller Claude-Alain Bugnon to make it reborn from its ashes. Absinthe Butterfly is quite atypical from what is usually produced by Claude-Alain, so let's see what Marc Thuillier thinks about it...

by Miriam Just like every year, the annual Absinthiades were held in Pontarlier, France last weekend. The competition defines the most interesting absinthes of the year, split in two categories: Verte and Blanche. And just like every year, we from Absinthes.com had to be there! [caption id="attachment_4824" align="aligncenter" width="580"] We sent our own absinthe in the race: Absinthe Gustave It got some great feedback as it did before on Facebook, unfortunately it didn't bring home a medal![/caption]

Absinthe Enigma Blanche is a crisp French absinthe distilled by Paul Devoille. However, it's historic recipe originated in Switzerland. Enigma Blanche is a fairly strong absinthe with 74% abv but still quite easy to drink. Let's find out what absinthe expert Marc Thuillier thinks of this absinthe!    

Six years ago yesterday, I made my very first own absinthe. Today, the improved third batch of my „Absinthe Vivide“ is going on sale. Back then, I would have hardly imagined ever doing this commercially, so how did it come to this?    

The terms and conditions below are only available in German language (we are a company based in Germany). You can read an automatic translation by Google here.

Absinthe Gustave is the new and exclusive Verte by Absinthes.com. Aimed to take you back to the Belle Epoque, Absinthe Gustave is characterized by a strong wormwood profile and scarce botanicals such as calamus root. We gave a gave a sample of this exquisite absinthe to some of our most renowned absinthe experts:

Andrew White, who has been working at Absinthes.com for over six years.

Jan Hartmann, creator of the recipe for the best German absinthe “Vivide“.

Marc Thuillier has more than 12 years of experience in absinthe and absinthe antiques. He’s probably tasted more absinthes than any of us. Now, he had a chance to review Absinthes.com’s latest own absinthe, Absinthe Gustave.

 

Absinthe Review: Absinthe Gustave

Color: very nice dead leaf color lending towards olive-green.

Aroma before water: caramel-like with strong herbal notes but also something fruity in the background. Quite unusual, intriguing and inviting.

Louche: fast and thick. Gustave quickly becomes opaque and oily on the rim of the glass.

Aroma after water: herbal notes are now taking control of the glass in a powerful way.

Taste: what a roundness and what a smoothness at the very first sip! Once swallowed, all the flavors are coming up in mouth, sometimes herbal, sometimes fruity and even candied, sometimes floral, with a great complexity of all the savors. At the second sip, spicy notes are coming out, still with a background of a candy, alpine-like. Sips after sips we discover even more flavors, like a cocktail, a delight for the taste buds! The last sips make the herbal side of the Gustave standing out, and this is its main vocation I think.

After-taste: a bit of tongue numbing, some greenery, and a lot of smoothness.

Conclusion: a multifaceted absinthe, very playful with the palate but still very round, unctuous and above all fully packed with herbal aromas. More experienced absintheurs will be delighted by its complexity in mouth, while the new absintheurs will discover a different facet of the beverage we all love, reminding its deep origins…

Buy Absinthe Gustave

 

 

$73.50

A

Absinthe Mystic Love

Artemisia (by Lou Serafini)

Absinthe Frappé

Zutaten für den Early Autumn Cocktail

• 1 1/2 ounces Bombay Sapphire Gin
• 1/2 ounce Lucid absinthe
• 1 ounce local apple cider
• 1/2 ounce pear brandy (Adam recommends: Massenez Williams Poire Brandy)
• 1/2 ounce fresh lemon juice
• 2 dashes Chocolate bitters, for example Bob’s Bitters Chocolate
• Ginger beer
• cinnamon stick for garnish
• lemon peel for garnish

Ingredients for the Dorflinger Absinthe Cocktail

2 ounces gin
1 ounce absinthe
Dash of orange bitters (for example Angostura Orange Bitters)

This is the most famous absinthe cocktail in history. Apparently, it was Ernest Hemingway who invented it. This is a very strong cocktail so we recommend you handle this drink with care.

Ingredients for the Death in the Afternoon Cocktail

1 1⁄2 oz Absinthe, for example Absinthe Grön Opal)
4 1⁄2 oz Champagne

Ingredients for the Devil’s Favorite Cocktail

4 cl  Absinthe (for example, Absinthe Bizarre)
3 cl Almond sirup
1 cl Lemon juice
4 Morello cherries without stones
some Champagne or sparkling wine

Ingredients for The Chrysanthemum Absinthe Cocktail

1 part Pernod® Absinthe
2 parts brandy
5 parts dry vermouth, for example Yzaguirre Extra Dry)
1 thin strip orange peel

Ingredients for the Broad Stripes and Bright Star Cocktail

 

 

 

 

• 1/4 ounce Lucid Absinthe
• 1 ounce blueberry vodka
• 1/4 ounce simple syrup
• Splash of lemon juice
• Drizzle of raspberry liqueur
• Ginger beer
• Fresh blueberries

Preparation

Muddle the fresh blueberries and add syrup, absinthe, lemon juice and vodka inside a cocktail shaker. Add a bit of ice and shake well, then strain into a Highball glass. Drizzle in the raspberry liqueur and top with ginger beer. Garnish with a few remaining blueberries and a sugar cube.

Ingredients for the Brazilian Sangria

• Fresh seasonal fruit (suggestions: strawberry, lime, orange, kiwi and passion fruit)
• 1/2 ounce Lucid Absinthe
• 1 1/4 ounces cachaca
• 1/2 ounce Spanish brandy
• 1/2 ounce orange liqueur
• 1 ounce red wine

 

 

Preparation

Add fruit and Lucid Absinthe to a cocktail shaker and muddle. Add brandy, orange liqueur and cachaca as well and muddle some more. Shake briefly and strain into a wine glass. Top it up with red wine and stir.

Ingredients for the Absinthe Minded Cocktail

3cl Absinthe La Valdetra Verte
2cl peach liqueur
3cl sparkling wine
2cl orange juice
3 bar spoons of raspberry purée

Preparation

Mix all the ingredients, apart from the sparkling wine, together in a cocktail shaker. Then, pour the drink into your cocktail glass and top it up with the sparkling wine.

Ingredients for the Absinthe Frappé Cocktail

2cl Absinthe Blanche Neige

1cl Mint Syrup

Preparation

Pour everything in a cocktail shaker and shake vigorously. Pour into a glass and garnish with some mint leaves.

This refreshing absinthe cocktail recipe was developed by Lou Serafini (Hotel 5* Le Burgundy, Paris).

Ingredients for the Artemisia Absinthe Cocktail

3 cl Absinthe l’Entêté
1 cl sugar cane syrup
2 cl lemon juice
1 cl egg white
1 pinch of dill
Tonic water

Preparation

Add all ingredients (except for the tonic water) to a cocktail shaker. Shake briefly and let it rest for 1 minute. Add ice cubes and shake again. Strain into a cocktail glass and fill up with tonic water. Garnish with some dill.

This mystic love cocktail doesn’t use much on top of absinthe, because the rest of the ingredients are added per drop or teaspoon. If you prepare this cocktail in front of your partner, it’ll look like you are brewing some kind of love potion from the 19th century.

Ingredients for the Absinthe Mystic Love Cocktail

1.5 oz Absinthe Angélique Verte Suisse
3 drops Anisette
3 drops orange bitters
1 mint leaves
1 egg white

Preparation

Put everything in a cocktail shaker and shake firmly. Strain into a chilled glass.

Absinthes.com CEO Alfred went to Pontarlier, France, to take part in the French Absinthe Festival. Apart from the chance to taste local absinthes, a 8.5m hike is the main attraction of this festival. It takes place once every two years.

Absinthe La Valdetra Verte is something fairly rare: There aren’t many green absinthes distilled in Switzerland. Absinthe La Valdetra Verte is not just a clever word play (..it’s distilled in the Val-de-Travers…), it’s a premium absinthe distilled by one of the very few female absinthe distillers worldwide, Gaudentia Persoz. Her green absinthe is renowned for it’s lovely fennel profile and a nice, natural sweetness. Let’s find out more!

Absinthe La Blanche is, as the name suggests, a clear absinthe! Unlike most clear absinthes, called “La Bleues” that are made in Switzerland, this one is distilled in France, and French white absinthes offer very different aroma profiles than Swiss Bleues, which is a nice change once in a while. Let’s see what Stefanie thinks of this absinthe!

Angélique is the “green” big sister of the Clandestine from Claude-Alain Bugnon (68% versus 53%). Produced in the Artemisia distillery in the Val-de-Travers, its recipe includes 12 different herbs, with of course, as the name itself indicates: angelica (Angélique in French).

It is supposedly rebel and wild, let’s see what Marc Thuillier thinks of this Verte:

Absinthe Esmeralda is a Swiss Verte (which is fairly rare as most Swiss distillers focus on creating delicious Blanches) by Philippe Martin, and their first Verte at all! A lovely bottle with an artistic label promises a lot. Absinthe expert Marc Thuillier has tasted this absinthe – let’s see what he thinks!

This seems to be a debate that isn’t solved as easy as one thinks. Especially people new to absinthe can be overwhelmed by the variety of opinions and ideas of how to prepare a glass of absinthe.

Perhaps it’s best I list a few different variations of what is actually one ritual. They all work the same.

Philippe Martin’s absinthe distillery is located right at the birthplace of absinthe, Boveresse in the beautiful Val-de-Travers in the Swiss Jura mountains. The family business is situated in a large, very historic house, “Maison des Chats”, the house of cats. Philippe Martin distills about ten different absinthe brands there.

Jan Hartmann is co-founder of Aixsinthe, a young team of aspiring absinthe distillers. They’re about to release their third batch of their successful Absinthe Vivide! Being a Chemist, Mr. Hartmann has a unique perspective toward absinthes which he wants to share with the Absinthes.com readers today.

 

 

 

Absinthe Abisinthe Amer 72 is probably one of the most renowned French absinthes for beginners and absinthe enthusiasts. It has the highest legal thujone level which is a factor many novices strive for. However, we’ve visited the Lemercier distillery a long time ago, and know that their absinthes are made using only natural ingredients, and after old, traditional recipes. This is why we think Abisinthe Amer offers much more than just an introduction into the world of absinthe. Let’s see what Stefanie thinks about it.

Yet another specialty from Sweden – Absinthe Quarantaine. It’s distiller Thor Wallgren wants to create an absinthe which is real, rich, and affordable for everyone. It’s true that at least his absinthe price is extremely generous – but let’s see what Vintage Absinthe Expert Marc Thuillier thinks after tasting it for Absinthes.com.

The heavy-metal group WOLF has issued their second absinthe: WOLF Chili with devious 66.6% vol.! This is a highly limited edition of their absinthe infused with Chili. Each bottle is hand signed by every member of the band. 

La Clandestine. This absinthe must be one of the most popular absinthe brands available. Is it due to it’s interesting blue bottle, it’s charming distiller who always likes to wear his blue coat and Shepherd’s hat while distilling absinthe? Is it because this distiller chose to distill absinthe even while it was illegal in Switzerland? Perhaps, it may just be its exquisite taste – let’s see what Absinthe Expert Marc Thuillier thinks!

 Almost everybody of Absinthes.com went on a trip to Switzerland last weekend. We went to the annual absinthe festival in the Val-de-Travers in in the Swiss Jura mountains where absinthe was invented in 1792. The festival is originally called “Fête de l’Absinthe” as the Val-de-Travers is located in the French speaking part of Switzerland. Every year, local absinthe distillers offer their absinthe brands on stalls in the street and explain how to drink absinthe or what absinthe is to curios visitors. Many absintheurs from all over the world use this opportunity to meet, mingle, and discuss our most beloved spirit.

You think absinthe and Prague somehow goes well together? We agree!

While wandering through the old town of Prague, you find bottles of absinthe everywhere. Unfortunately, the vast majority of them are rather fauxinthes with a bright green color. Still, it was amazing seeing a whole city fall for absinthe. Being a tourist, one should only be careful to double check what you’re buying!

We spent the weekend in Prague, and apart from checking out absinthe shops or absinthe bars, we went to three of the most renowned cocktail bars in the heart of Prague.

An absinthe is never produced in one go, it is a long and complex process over 3 steps: the maceration, the distillation and the coloration. It’s impossible to obtain a fine Fée Verte in one day; all 3 steps are achieved over 3 days, not counting the wormwood stripping, the bottling and labelling of course.

Day 1 – The maceration

A distillation naturally starts with the herbs themselves. Each dried herb has to be carefully weighed following a precise recipe, a recipe dating to 1804 in the case of Absinthe Sauvage.

No big secret here, small quantities of herbs are weighed on a precision scales using a bowl, whereas big quantities – such as green anise, wormwood and fennel – are weighed with a professional electronic scales.

This Swiss absinthe is distilled at the Val-de-Travers, in one of the oldest buildings that are recorded to be associated with absinthe. According to the distillers of the Absinthe des Chats, ancestors have been cultivating herbs for absinthe on this land since 1777. The relatively young absinthe distiller Kevin Nebel combines today’s ideas with the prestige and excellence in absinthe distilling from the Val-de-Travers.

I use an absinthe fountain when writing tasting notes for absinthes and adjust the drip as slowly as possible.

A German absinthe from Berlin. Double distilled after a trandtional recipe for a classic Swiss Bleue from the Val-de-Travers, the birth place of absinthe. Sounds like a promising combination: Swiss know-how in making absinthe, and German accuracy! The La Berlinoise absinthe comes along slightly stronger than a standard Bleue – at 60% vol. the La Berlinoise is said to offer more intense notes of wormwood. Miriam tasted this absinthe, let’s find out.