German quality absinthes are not widespread, let’s be honest, so when a new one comes on the market, one can fear the worst, especially when it’s the first attempt from a young distillery, just like Absinthe Espinaveld is.
Absinthe Jade Nouvelle-Orléans is the only absinthe from the Jade line which is not a reproduction of a pre-ban absinthe. It is in fact the first creation from the Master distiller Ted Breaux in New Orleans, at home, way before he started to produce it in France at the Combier distillery, in Saumur. The Nouvelle-Orléans is thus an atypical absinthe which carry us to Louisiana, where it was born. Let’s see if Marc Thuillier is also carried away by this absinthe. (more…)
Every absintheur will eventually come across this absinthe sooner or later in their lives. Absinthe Butterfly is inspired by an American absinthe of the same name produced in the early 1900’s. A passionate absintheur from Boston, precisely where this absinthe was born, approached the talented distiller Claude-Alain Bugnon to make it reborn from its ashes. Absinthe Butterfly is quite atypical from what is usually produced by Claude-Alain, so let’s see what Marc Thuillier thinks about it…
Absinthe Enigma Blanche is a crisp French absinthe distilled by Paul Devoille. However, it’s historic recipe originated in Switzerland. Enigma Blanche is a fairly strong absinthe with 74% abv but still quite easy to drink. Let’s find out what absinthe expert Marc Thuillier thinks of this absinthe!
Marc Thuillier has more than 12 years of experience in absinthe and absinthe antiques. He’s probably tasted more absinthes than any of us. Now, he had a chance to review Absinthes.com’s latest own absinthe, Absinthe Gustave.
Absinthe Review: Absinthe Gustave
Color: very nice dead leaf color lending towards olive-green. (more…)
Vintage spirits treasure-hunter, connoisseur and altogether good chap: Marc Thuillier is one of the world’s foremost authorities on absinthe. When old bottles are uncovered from a bricked-up cellar or dusty attic, Marc’s your first port of call to determine their vintage, quality, and value. His knowledge of modern absinthe is no less impressive, having experience and tasting skills paralleled by very few others in the world.