ABSINTHE BLEUE BRANDY DISTILLED WITH HERBS 100PF OLD WORLD SPIRITS BELMONT CALIF

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A long-term favorite of absinthe lovers, La Clandestine is hand-crafted in Couvet, Switzerland: the village where absinthe was born in the 1790s. Based on a 1935 recipe when absinthe was produced "underground" in Switzerland, La Clandestine is distilled by Claude-Alain Bugnon, the only distiller to win four Golden Spoons at the French Absinthiades, sometimes known as the "Absinthe Oscars." The terroir is very important for Claude-Alain: most of the plants used in La Clandestine grow locally in meadows in the foothills of the Alps. With a recipe made up of more than 10 plants, it has, at first nosing, a wonderful richness of aromas, followed by a lingering light bitterness. Its distiller prefers to drink it without adding sugar.

PRODUCT OF SWITZERLAND

MANSINTHE ABSINTHE BY MARILYN MANSON PRODUCT OF SWITZERLAND

BATCH #12 120PF NORTH SHORE DISTILLERY LAKE BLUFF IL

VIEUX PONTARLIER ABSINTHE EMILE PERNOT FROM FRANCE 130PF DOUBLE GOLD 2008

Corsair Red takes a traditional absinthe recipe and elaborates it further, macerating the botanicals for 24 hours, distilling and then steeping red Hibiscus for 24 hours to add lovely floral tones and sexy color. The smells are clean, creamy, bright, fresh and layered. Aromas of hyssop, (very) mild anise, dreamy flowers and plump fennel are so beautiful that I am afraid to be disappointed by the taste—but I am not. The flavors follow the nose elegantly and show more tarragon on the palate. The mouth feel is sylphlike and the finish lingers finely to a soft finale. This is utterly marvelous; try it with water or in a fun cocktail.

La Valote is the name for a community of Absinthe distillers in Val-de-Travers. The absinthe produced in the small town Môtiers, using traditional Swiss methods. Two former clandestine producers do now, what they did for years – only one thing has changed – they do it legally. Each one of them have their own, secret receipt, so each is distinctly different, but represents what others formerly described as the “holy grail” of Absinthe. La Valote still after many years, continues to stay focused on quality excellence in their production of fine absinthe rather than cheap imitation quantity.

Willy Bovets / Francis Martin's La Valote Absinthe has a nice fennel aroma in the beginning which is surrounded by the wormwood bouquet in the background. Anise is present but not dominant to create a pleasant balance of flavor. The entire absinthe louches evenly into a wonderful milky display.

LUCID ABSINTHE SUPERIERE FROM FRANCE

FROM SPAIN 100PF

Absinthe was the trademark drink during the heady days of 19th century Paris artists. Famous artists, writers and poets like Picasso, Baudelaire, Hemingway, Degas, Manet, Toulouse-Lautrec and Oscar Wilde all heavily indulged in it. Maybe it was the allure of "The Green Fairy", or maybe it helped inspire their creativy.

Absinthe has been banned in the United States since 1915 because of reports of strong hallucinations, however, has recently made its way back into the market. This Absente, or Absinthe Refined, is a modern version of the original Absinthe recipe. It still exhibits the same aromatic, dazzling emerald green liquer made from a combination of exotic botanicals. The difference comes in the Wormwood, the botanical that caused the initial ban, instead being replaced with a cousin called Southern Wormwood. The Absente is now a blend of Angelica, Anise, Peppermint, Southern Wormwood, and Star Anise, creating a wonderfully aromatic, flavourful liquer.

Strong flavours of anise with a vivacious herb presence.

PREMIUM SWISS ABSINTHE 110PF CONTAINS WORMWOOD

Galliano is a sweet, yellow Italian herbal liqueur. It is flavored with various herbs, flowers and spices, including anise, licorice and vanilla, giving it an unique taste.

An ancient Mayan recipe made with honey liqueur and wild anise.