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 des Poètes
+ a free absinthe spoon
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.
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
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.
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.
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: