Six years ago yesterday, I made my very first own absinthe. Today, the improved third batch of my „Absinthe Vivide“ is going on sale. Back then, I would have hardly imagined ever doing this commercially, so how did it come to this?
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…)
Many absintheurs and absinthe enthusiasts are looking for one thing in an absinthe: It has to be the best absinthe. It has to be the strongest absinthe. But what makes an absinthe “the best”?
Especially absinthe enthusiasts new to the world of absinthe are looking for absinthes that are high on thujone. Others look for as much ABV. as possible. (more…)