La Fée Parisienne Absinthe, 1 x 70cl

Product Information

My company set out to change absinthe’s status as merely an artefact of the past. Reading about absinthe is one thing. But seeing it, smelling it, tasting it, and finally experiencing it take one both physically and mentally to another level of understanding. Absinthe opens a door in time to a bygone age, bringing to life the heady atmosphere of Paris in the thirty years of decadence and enlightenment which led up to the Great War of 1914. Established in 1705, the Cherry Rocher distillery is located in La Côte-Saint-André ( Isère), in the Rhone-Alpes region of south-east France. Known for producing fine fruit liqueurs, the company continue to work primarily with fruit and herb based spirits and liqueurs. Since 2007, Cherry Rocher has distilled La Fée Absinthe Parisienne, and since 2011 La Fée Absinthe Blanche for the La Fée brand. Grande Absinthe (Wormwood), Genepi (Alpine Wormwood), Star Anise, Fennel, Coriander, Green Anise, Southern, Wormwood, Hyssop The base alcohol is distilled from sugar beet, a plant commonly grown in France, Switzerland and throughout the northern hemisphere. The root is distilled to make a neutral spirit (at approximately 96%): La Fée Blanche and Parisienne are both distilled with beet neutral alcohol, other base spirits included grape alcohol (as used in our La Fée X•S range) and grain (as used in our NV (ENVY) and Bohemian range) all being examples of neutral spirit used for the production of the French & Swiss absinthe during its heyday.

Once the spirit is distilled with the respective herbs and spices it will be cut down to strength using demineralised water for Blanche and Parisienne, the final Absinthe is cut to 53%abv (106 proof) and for Parisienne, the final Absinthe is cut to 68% abv (136 proof). The Taste of True French Absinthe The brand original, La Fée Parisienne Absinthe Supérieure, is a traditional French absinthe distilled at the Cherry Rocher distillery using Grand Wormwood (Artemisia absinthium) and other fine herbs. How to make: Pour La Fée into ice-filled glass with splash of water, let stand. Separately Throw other ingredients with ice. Then strain La Fée into shot glass ('sidecar'). Strain thrown drink into La Fée coated chilled glass. La Fée X•S Suisse, officially released in 2007, is a La Bleue produced in the town of Couvet in the Val-de-Travers region of Switzerland. Each distillation takes place in small copper stills which have the capacity to produce just over 100 bottles. It has a wine alcohol base. Method: Pour La Fée into glass with a couple of ice cubes. Stir in grenadine, top with chilled water.

The solution, I felt, was simple: I would export only beer with a maximum shelf-life of six months, which would retain its body and integrity. If it could be done locally with milk, with only three to seven days’ shelf-life, I surmised that it was logistically possible to export a drink that was good for six months, affording the consumer the luxury of true-tasting, fuller-flavoured Czech beer. It worked! La Fée captures the aroma and taste that great writers and artists such as Rimbaud, Toulouse-Lautrec and Vincent van Gogh enjoyed at the end of the 19th century" Method: Pour absinthe into ice-filled glass and top with water. Leave the mixture to stand in the glass. Separately, shake liqueur, bourbon and bitters with ice. Finally discard contents of absinthe-coated glass and fine strain contents of shaker into absinthe washed glass. (Note that there is no ice in the finished drink.)

Parisienne is distilled at the traditional 68% abv following an authentic 19th century recipe and louches perfectly when water is added. This article contains content that is written like an advertisement. Please help improve it by removing promotional content and inappropriate external links, and by adding encyclopedic content written from a neutral point of view. ( June 2014) ( Learn how and when to remove this template message) La Fee is up there with DAC for me and slightly ahead of Restaurant Toura in terms of mountain dining Vincent van Gogh - One of the world's most revered artists, is believed to have enjoyed a fair share of absinthe in his day We had already come across John’s name during our own research while reading an article he had written in an early edition of The Idler. At the time absinth was only available in a few Prague bars, and if any other source existed in Prague or the rest of Bohemia, its profile was low to the point of invisibility. Although I had been working and playing in Prague since 1993, I had not come across any noticeable presence of absinth while I was there.

Marie-Claude Delahaye (The French Absinthe Museum, Auvers~Sur~Oise) Absinthe writer & historian: This would give La Fée an assurance that what we distil would be historically accurate . April 1998 Rowley applied EU directive for spirits crafting the legal status absinthe uses to this day. Poster depicts absinthe as an alluring woman at the stake, looking across to Switzerland to her sister already residing in the heavens! They teamed up: Moore on the PR and Rowley, among other things, on the creation of a template to legalise the drink in the EU (the Czech Republic was not yet a member). ‘I went to three labs in the UK and not one of them could do the proper chemical compound analysis – crazy!’ says Rowley. But with the help of Prague University, the analysis tools were created to do a proper commercial test. Marie-Claude’s Diary "Marie-Claude's Diary la Fee - Buy alcoholic liquor online". Archived from the original on 2008-10-23 . Retrieved 2008-07-09.

All-natural ingredients and colour (macerated herbs), distilled in France. Central ingredient being Grand Absinthe (Artemisia absinthium) and having a classic strength of 68%abv. We are to focus on the detail of Absinthe’s Renaissance, though first here are some of the main differences within real Absinthe, and key pre-ban dates…

French government issue absinthe to soldiers in North Africa, to ward off disease. Returning troops contributed to making the drink popular in the cafes.

This starts with colour (soft green with a hint of yellow), then adding water to establish the depth of louche. Then taste and aroma of the botanicals that are released by the drop in abv through dilution to drinking strength (12% to 16%abv). In the event any aspect is not to our exacting standards, the distillery is advised of any fine-tuning required, a rare event as our experience has grown since our returning the distilling of traditional absinthe to France over a decade ago (May 2000). It was widely propagated that absinthe’s principal ingredient, wormwood, had hallucinogenic properties, which made you do irrational, impulsive things. Nonsense, of course, but that disparaging one-liner remains in hearts and minds, even today. In reality, absinthe was merely a contributor to the alcoholism that pervaded Europe at the time.If you like a little ritual with your drinking, you’ll love traditionally preparing Envy Absinthe: slowly drip water over a sugar cube into the spirit making a cloudy ‘louche’, then drink up. b] Crucially the testing included Thujone, showing distilled Grand Wormwood in Absinthe spirits results in less than 10 ppm Thujone, being an approved level in all spirits under EU regulations. What follows is my journal; a celebration and first-hand account of the first years of absinthe’s return, from the launch of La Fée Absinthe Parisienne, a Grand Wormwood distilled absinthe bottled in Paris which, in 2000, restored traditional absinthe distilling to France for the first time since the 1915 ban continuing to this day. Each bottle of La Fée Parisienne Absinthe Supérieure is coated in a UV inhibitor, which protects its delicate natural ingredients from light damage. The tall, thin shape of the bottle matches those most commonly found at Delahaye’s museum – a further effort to honour the drink’s heritage. All these accounts clearly demonstrate how inextricably absinthe became entwined with the culture of France, her capital, communities and colonies, far off New Orleans, and less obviously with Switzerland. Equally clear is that all these are historical accounts, describing the world of absinthe as it was before various bans were imposed against it more than a hundred years ago.