Absinthes.com: Marie-Claude Delahaye is a researcher in biology, you are a biochemist, and you both have in common a great passion for absinthe and its history. For Marie-Claude, all started with a spoon, what about you?
We’re pleased to announce that the long-awaited Jade absinthes are back here with us, ready to send out. But before going into more details on the new Jade millésime, let’s talk about Sirop de Gomme a little bit:
In the mid-19th century, at a time where specific absinthe spoon had not appeared yet in bistros, absinthe was traditionally drunk without sugar or with a “sirop de gomme” (gum syrup or gomme syrup), an enhanced sugar syrup. At right, an antique Sirop de Gomme label:Combier, producer of the famous Jade absinthes, the Blanchette, the Lucid and some delicious fruit syrups, is one of the only French distillery still making gomme syrup following a traditional recipe and using natural ingredients such as honey and orange blossom: Combier’s Gomme Syrup on Absinthes.com
So what is the benefit of using gomme syrup over sugar syrup or sugar cubes? (more…)