green absinthe

Absinthe Jade Esprit Edouard tasting notes

The Jade absinthe range has a solid reputation among connoisseurs. Ted Breaux, its creator, had in mind in 2005/2006 the project of recreating mythic absinthes from the Belle Époque, including Pernod Fils, Berger, and the so famous Edouard Pernod. Today, you can get a glimpse of vintage absinthes when tasting the Jade Esprit Edouard absinthe. That’s the one we will talk about today with my humble tasting notes.

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Absinthe Valdetra Verte tasting notes by Marc Thuillier

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.

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Absinthe Jade Nouvelle-Orleans Review by Marc Thuillier

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…)

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Absinthe La Valdetra Verte Tasting Notes by Miriam

Absinthe La Valdetra Verte is something fairly rare: There aren’t many green absinthes distilled in Switzerland. Absinthe La Valdetra Verte is not just a clever word play (..it’s distilled in the Val-de-Travers…), it’s a premium absinthe distilled by one of the very few female absinthe distillers worldwide, Gaudentia Persoz. Her green absinthe is renowned for it’s lovely fennel profile and a nice, natural sweetness. Let’s find out more!
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