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:
A absinthe, aged in an oak barrel for 3 years.
Absinthe Vieux Pontarlier FDC aged in an oak barrel for 3 years, which was previously used for a Burgundy grand cru red wine. This barrel-aging process has resulted in a unique aroma rounded off by notes of caramel and vanilla.The taste of barrel ...
Aroma before water: voluptuous notes of pre-ban absinthes, with a background of herbs still showing their freshness.
Louche: it forms gradually by showing beautiful amber clouds. Once louched, the color is similar to an Edouard Pernod 1900.
Aroma after water: herbs are coming out of the glass now. A vivacious and harmonious bouquet on top of notes of toffee and vanilla.
Taste: a delight! This version of Vieux Pontarlier is really what’s closest to yore absinthes on the market today. It’s fruity, caramelized, woody, round, mellow, with a touch of bitterness, as it should.
Finish: it stays quite a long time in mouth, with its delicious woody toffee aspect.
Conclusion: honestly, I’ve tasted quite a lot of pre-ban absinthes, and this Vieux Pontarlier is a great substitute.
How to drink Absinthe Vieux Pontarlier FDC 3 ans
Be careful not to over water it. Start with a dilution of 2 to 2.5 parts water for 1 part absinthe. Taste and add a bit of water if needed. Re-taste, and repeat.