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…)
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!
Absinthe Gustave is the new and exclusive Verte by Absinthes.com. Aimed to take you back to the Belle Epoque, Absinthe Gustave is characterized by a strong wormwood profile and scarce botanicals such as calamus root. We gave a gave a sample of this exquisite absinthe to some of our most renowned absinthe experts:
Andrew White, who has been working at Absinthes.com for over six years.
Jan Hartmann, creator of the recipe for the best German absinthe “Vivide“.
Absinthe La Blanche is, as the name suggests, a clear absinthe! Unlike most clear absinthes, called “La Bleues” that are made in Switzerland, this one is distilled in France, and French white absinthes offer very different aroma profiles than Swiss Bleues, which is a nice change once in a while. Let’s see what Stefanie thinks of this absinthe!
You have certainly already noticed that there are various ways of spelling our favorite spirit from the Val-de-Travers (a small region in Switzerland where absinthe was first ‘discovered’). Absinthe, absinth, absynthe, absenta…which of these spellings then captures the real spirit of absinthe?! The following explanations shine some light on the various spellings of absinthe.
Absinthe is French for wormwood (artemisia absinthium), (more…)
You know just as well as I do, everyone has their own preferences and taste. However, some of those differences can be explained. That’s why I’m going to attempt to make it clear for you, why some people drink their absinthe with sugar and why others (the Swiss for example) find it exasperating to do such thing.
In order to do so, I’m going to have to go back time a little. However, I just want to point out a few important things that I think are important to remember: