Combier - Gomme Syrup - 70cl

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Rated 4/5 based on 5 customer reviews
$8.50 In stock
$8.50 $12/Liter inc VAT., excl.delivery
In the mid-19th century, at a time where specific absinthe spoons had not appeared yet in bistros, absinthe was traditionally drunk without sugar or with a "sirop de gomme" (gum syrup or gomme syrup), an enhanced sugar syrup.

Combier, producer of the famous Jade absinthes, the Blanchette, the Lucid and some delicious fruit syrups, is one of the only French distillery still making gomme syrup following a traditional recipe and using natural ingredients such as honey and orange blossom: Combier's Gomme Syrup.

So what is the benefit of using gomme syrup over sugar syrup or sugar cubes?

None. It's just a parallel 19th tasting habit that every absintheur worthy of the name has to experience. Gomme syrup is of a different texture and taste compared to sugar syrup; the louche, colour and aroma of the drink have a very typical character that some absintheurs describe as "vintageish". Of course your 2012 Jade won't taste like a 1912 Pernod Fils or Edouard Pernod, but you may find some background notes reminding you of an aged absinthe, the grape alcohol base and the herbs of Jade absinthes mellowing perfectly with Combier's gomme syrup.
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Jade Liqueurs & Combier, France

1834 :


Jean-Baptiste Combier, 25, opens the Combier-Destre candy store in Saumur together with his brother Claude. Thanks to an alembic installed in the back shop, he distils some liqueurs to fill his candies and chocolates with.

1848 :


J ean-Baptiste buys more alembics and establishes the Combier distillery on the rue Beaurepaire, where it still is located today. This is the starting point of a booming business, Combier now sells its liqueurs all over the world.

1861 :


Jean-Baptiste Combier's son James, only 19 years old, learns the art of distillation before traveling to England, Algeria, Italy, Greece and Egypt, from where he brings new essences and herbs for Combier Liqueurs.

Absinthe distillation at Combier :


Combier owns its own fields of 2 wormwood cultivars, harvested by hand and traditionally dried in an attic. There are 10 alembics from the 19th century in the distilling room, including 8 from Egrot (the famous maker of Pernod Fils alembics at the time).

Your comments

5 review(s)      |      Average score :

By Howwood

Added on the : 23/09/2013 English

Quicker than sugar cube and drip, slightly different taste but just as good. Haven't quite worked out the right amount for me yet but fun trying!

By cocktail enthusiast

Added on the : 03/07/2013 English

I use this ingredient in many of my mixed drinks. I love the floral notes in this. It adds a level of complexity to the drink and find it much more interesting than using simple syrup.

By Marina Hayes

Added on the : 03/07/2013 English

I use this gomme syrup as my "secret ingredient" in my lemonade. It has a slight orange blossom scent and the flavor is beautifully complex... It's more than just sweet, it's light and floral. I love it!

By Jack

Added on the : 30/05/2013 English

This is an interesting addition to absinthe. It has a different flavor and feel than using sugar. There are ctirus and honey notes to it. I don't use sugar too often with absinthe, but I will use small amounts of this as it adds a nice touch of flavor.

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