Absinthe Blandine is a creation from master Duvallon as a tribute to clandestine distillers from the Val-de-Travers who, in the sixties while facing the pastis rivalry, had to adapt their recipes to make their absinthes sweeter. But how this sweetness is perceived in 2020 by a French in an era where pastis is the unbeatable king in France?
Aroma before water: alcohol is surprisingly hot in nose for a bleue, but the blandine is 65% instead of the usual 50-ish in the Val-de-Travers. After this very first feeling comes a blatant fennel.
Louche: instant and opaque, no magic show nor acrobatic dances at the bottom of the glass.
Aroma after water: some fresh notes are emerging now, with anise and grand wormwood right behind.
Taste: a feeling of something sugary in mouth while the Blandine does not contain any added sugar at all. However, it contains some star anise and some liquorice, which explain it all. Once the sugary profile is behind, anise and fennel take the pole position, which add to the roundness and creaminess of the Blandine.
After taste: the palate keeps notes of anise and sugar for a very long time.
Conclusion: for lovers of candies and other sweetmeats. Or… for pastis lovers, the loop is closed, challenge completed mister Duvallon! Not my personal favorite in the Duvallon range of absinthes, but the chef footprint is definitely there, Jean-Jacques never does anything haphazardly, even if he has to restart from scratch again and again.
How to drink absinthe Blandine
Do not add sugar, this goes without saying. But in terms of water, you can please yourself because it stands almost everything. Little water for a very creamy and sweet absinthe. More water for a fresher absinthe. I’ve tested both in the same glass for these tasting notes, starting with a low dilution for a few sips, and ending with much more water to see how it would turn. Verdict: both are good.
Buy absinthe Blandine online
A mellow Swiss Bleue by master distiller DuVallon with a strong fennel profile.
The Blandine absinthe is distilled after a long lasting family tradition, and is an ‚Hommage‘ to all clandestine distillers in the Swiss Val-de-Travers that were impacted by the pastis rivalry in the 60's. They had to change their recipes to adap ...
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