Absinthe Tasting Notes

Find interesting comments and tasting notes about absinthes available on Absinthes.com – by real experts!

Absinthe des Chats Tasting Notes by Miriam

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. (more…)

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Absinthe La Berlinoise Tasting Notes by Miriam

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.  (more…)

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Absinthe Francois Guy Tasting notes by Stefanie

absinthe Francois GuyAt a strength of 45%, Francois Guy has one of the lowest alcohol contents among all absinthes. Thanks to its mild and well-balanced taste this is the perfect real absinthe for beginners and absinthe experts alike.

The Guy distillery in Pontarlier, France has been making absinthe since 1890. In addition to absinthe, the family-owned business also produces liqueurs,  eaux-de-vie and aperitifs.

 

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Absinthe La Faucille Tasting Notes by Stefanie

absinthe_la_faucille_aymonier_la_semilla_franceAbsinthe La Faucille is one of four organic absinthes produced at the Aymonier Distillery in France. This absinthe has a very light green color because the distillers macerate it only for a very short period of time. A real absinthe made only 10km away from Pontarlier, historically the most important location for absinthe production. The Aymonier distillery has the perfect location for both growing their own herbs at an ideal altitude, and collaborating with distillers from the area that have been making absinthe for many, many decades.

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