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ABSENTE 55, Absinthe makes a comeback


Absente 55 is enjoyed by those in the know in the true tradition that involves a flame, sugar, water and absinthe… a ceremonial ritual which gives free reign to your imagination.
Absente 55 derives its bitterness from several of the aromatic plants of absinthe (Artémisia Absinthium). The thujone content is strictly regulated in line with legislation (extract from legislation).
The Absente 55 recipe, a blend of absinthe, aniseed flavors, mint and spices, gives it its incomparable color and unexpected length of flavor.

Tips: Here are a few ideas. Adapt to suit your mood and taste: serve using the traditional spoon method, onto crushed ice or, if you love your drinks strong, just serve it neat. With Absente 55 there are no rules.


More info

Grande Absinthe (Artémisia Absinthium) had been used since ancient times to treat illnesses. When anise was added, the resulting elixir was a guaranteed success. At the time the concoctions were prescribed to the sick and secret of the elixir was very quickly bought over. This was how Absinthe came to be distilled for the first time,

 and it very quickly became established. In 1830, Absinthe was taken by the soldiers in their quest to conquer overseas territories. They used it to purify the water but also to cure their homesickness. On their return they continued to drink Absinthe. The bourgeoisie, in awe of its soldiers, tried the drink and enjoyed it while artists, always on the look out for new pleasures, discovered it too.

 Drinkers suddenly had a drink with powerful plant aromas to which they could add ice-cold water. But the water wasn't added any old how. To "surprise" the Absinthe, you had to let the water fall, drop by drop, onto a sugar cube placed on a perforated metal spoon. Once the sugar had dissolved, the water could finally be added in a steadier stream to "battre l’Absinthe" until fully mixed, a genuine alchemy between the water and the plant essences.

The artists lived and breathed Absinthe. This modern young lady who provoked them, enchanted them. She swept the drinkers into the most nonsensical dreams in which they had a magnificent talent and found the exact words to describe their little green-eyed muse.

From 1860, Absinthe reached the working classes and became so much in vogue that it reached the status of "national drink." However it was soon to become the symbol of alcoholism.

Becoming the scapegoat of all the ills caused by this epidemic, which reached a peak in the late 19th century, the little green fairy became the "green peril."

The newly-created anti-alcohol leagues, and the wine lobbies, shocked at absinthe's success, put pressure on the government for it to be banned.

It was not however until World War I that the government, concerned not to upset any more people than it already had, finally adopted some restrictive measures. Judged insufficient, they were supplemented by a new draft bill, passed in March 1915, prohibiting the production and sale of Absinthe.

Regulation EC No. 1334/2008 of 16 December 2008, which came into force on 20 January 2011: the maximum authorized content of thujone (alpha and beta) in alcoholic drinks produced from species of Artemisia is 35mg/kg.

On 17 May 2011, the 1915 Act on the ban on the production, wholesale and retail and circulation of absinthe and similar liqueurs, was repealed.

The term "absinthe" can now appear on the label, (previously the mandatory formulation was "made from absinthe plants").
The product cannot yet be sold under the name "Absinthe" because it doesn't have a European Community definition. The FFS and DGCCRF are working to have absinthe included in European law.




Absente is a liqueur made from alcohol, sugar, essence and infusion of wormwood(Artemisia Vulgaris), an of green anise, star anise essence (anethole), alcoholates of lemon balm and mint and essence of grande absinthe (Artemisia Absinthium).

Links to:
    • Grande Absinthe (Artemisia Absinthium)
    • Armoise (Artemisia Vulgaris)
    • Green anise
    • Lemon balm

Grande absinthe (Artemisia Absinthium) with its highly-perfumed grey foliage, was formerly used to flavor sauces and make the famous liqueur known as "La Fée Verte" (the Green Fairy). The whole plant is extremely bitter and contains a substance called thujone which was held responsible for the intoxication.
Today Absente, a liqueur made from absinthe plants, differs from its sister product on one essential point: the thujone it contains is within the legal limit.


Production method

The ingredients are steeped and/or distilled. They are prepared in advance and mixed at the time of production. It is not a coincidence if the Distilleries et Domaines de Provence decided to make Absente from a blend of essences, which allows them to control the thujone content of all the products it makes from absinthe plants.
The finished Absente is checked, tasted, filtered and then bottled.


How do you drink it?

The armoise (Artemisia Vulgaris) infusion gives Absente its structure.
The alcoholate and essences add subtile flavors of anise, mint and spices, giving Absente its balance, elegance, freshness and surprising length of flavor.

For drinking Absente there are no rules (or very few):
 You can pour the Absente onto crushed ice or ice cubes.
 If you like strong drinks then you can drink it neat.
 If you prefer it slightly bitter and less sweet, simply add fresh water to your Absente.
 Those nostalgic for the past can practice the ritual of bygone days by placing a sugar cube onto an absinthe spoon placed on the rim of the glass and slowing pour in the water until it melts the sugar and turns the Absente an opalescent green.

Absente can also be flambéed and added to cocktails.

Organoleptic profile
The color: a beautiful light green with clear shiny glints of yellow.

The nose: a subtile aroma of absinthe blended with anise, mint and spices.

The mouth: round aniseed attack moving onto a well-structured feel thanks to the presence of the amoise, finishing with the fresh, spicy notes (absinthe, lemon balm and mint) which give Absente its length of flavor

Storage: at room temperature, not above 25°C or keep chilled. Store the bottle upright. No use-by date.