Produced in France, this absinthe reflects a modern interpretation of a historically regulated spirit, combining traditional botanical composition with contemporary production controls. While absinthe was widely banned across Europe in the early 20th century, its reintroduction has been shaped by strict limits on thujone content and a renewed focus on technical accuracy. The base spirit is a neutral alcohol, typically derived from grain, selected for its purity and ability to carry botanical compounds without interference. Production follows a two-stage process involving maceration and distillation. Key botanicals include grand wormwood, green anise, and fennel, forming the structural core of the spirit. These are supported by secondary herbs such as hyssop, lemon balm, and angelica, which contribute additional aromatic complexity.
During maceration, botanicals are steeped in the base spirit to extract essential oils. This mixture is then distilled in copper stills, where careful control of temperature and cut points ensures that desirable compounds are retained while harsher elements are removed. The distillate at this stage is clear. Colour may be introduced through a secondary maceration of herbs, though in many modern absinthes this step is controlled to ensure consistency and stability. In the case of this expression, the profile leans toward a clean and balanced style rather than an intensely herbal or heavily coloured one.
A defining feature of absinthe is the louche effect, which occurs when water is added. As the spirit is diluted, essential oils become insoluble and form a cloudy emulsion. This transformation is both visual and structural, softening the spiriit and releasing additional aromatic layers. Thujone levels are regulated in modern production, ensuring that the spirit remains within legal limits while still retaining the characteristic bitterness of wormwood. The final product is bottled at a relatively high strength, typical of absinthe, to preserve stability and aromatic intensity.
The overall style is balanced and structured, with emphasis on anise-led sweetness supported by herbal bitterness and controlled spirit intensity.
Tasting Notes
Nose:
Fresh and aromatic, with pronounced anise and fennel. Herbal notes from wormwood and light citrus sit beneath, with a clean ????it lift.
Palate:
Structured and layered, with sweet anise at the forefront followed by herbal bitterness. Fennel adds roundness, while wormwood provides a drying edge.
Finish:
Medium to long, with lingering anise and herbal bitterness. A clean dryness remains, with a subtle ????it warmth.
