Lighter than the other two La Valote, this absinthe is mellow and herbaceous. Read the whole description
La Valote distillery produces three different absinthes. Three stills measuring between 25 and 90 litres are used. Messrs Bovet, Fornoni and Martin share them to produce three different absinthes, each bearing the name of its respective distiller.
La Valote distillery received the authorisation to professionally produce absinthe on 26th April 2005, after absinthe was officially legalised in Switzerland on 1st of March 2005.
- At first, savour La Valote Fornoni without any sugar. Then according to your taste, add some eventually.
- For one measure of absinthe (3cl), add 2 to 5 measure of fresh water.
The distillery of Philippe Martin is situated in Boveresse, in the Val-de-Travers, the birthplace of absinthe and today home to some of the finest absinthe distilleries.
Philippe Martin distills his absinthes in an old house known to locals as La Maison des Chats, a centuries-old building decorated with stone sculptures of cats. Right opposite is the distillery's own garden, where most of the herbs used for Philippe’s absinthe is cultivated.
Philippe took over the distillery from his father Francis Martin in 2014, who distilled for 33 years during the time of the absinthe ban in Switzerland. When absinthe was re-legalized in 2005, Francis received a licence to produce absinthe legally.
By New AbsintheurAdded on the : 21/11/2011
La Fornoni is soft and delicate... Maybe too soft for most of absintheurs, but that herbaceous background make it different from other swiss-style absinthes. Recommended for the lovers of mellowness; delicate sweet flavors are the plus for this absinthe.