Mansinthe – the absinthe created for and with Marilyn Manson is now known all around the world, but is it just a commercial gimmick or does it really have the gustative qualities of a traditionally made absinthe? The answer is right below thanks to the tasting notes from Marc Thuillier. (more…)
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 Libertine 72 is one of the strongest traditional absinthes on the market, but it’s also one of the most popular, thanks to its richness but also its simplicity, which makes it an ideal absinthe for both beginners and enlightened connoisseurs. Marc Thuillier, an enlightened connoisseur, gives us his thoughts: (more…)
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 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! (more…)
Absinthe Fleur d’Absinthe is distilled at Paul Devoille in Fougerolles, France. It was their first absinthe containing more fennel as usual in its recipe, due to a change of law in France regulating fennel and other herb contents in spirits. The Fleur d’Absinthe comes in a 70cl bottle with a wormwood sprig inside. (more…)
In a small town in Sweden, something special is going on. Using wild-foraged and home-grown herbs, made on an absolutely tiny scale, two new absinthes are being distilled: Grön Opal, and Vit Opal are these absinthes.
Today we take a first look at these brand new artisan spirits, and speak to the two makers about how they ended up setting out on the grand adventure of starting up a distillery, and some of the hurdles they faced along the way.
The history and development of the distillery
Back in 2009, two friends, Mikael Norell and Tomas Runnquist, decided to set up a distillery.
After overcoming many administrative barriers, they ran series of test distillations. In May 2014, the results of their hard work was ready: the recipe for Absinthe Grön Opal and the Absinthe Vit Opal was finalised. In 2015, Absinthes.com made these two absinthes available to people the world over.