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EXTREME D’ABSENTE 70% ALC/VOL 10CL

Absente concentrate

Presentation
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Historical
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Ingredients
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Preparation
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Tasting
 

A bold bitter made from absinthe plants, Extrême d’Absente is not so much a drink in its own right but a flavor enhancer. Purists will simply add it to water…

-    Extrême d’Absente, with a thujone content three times more concentrated, comes in an ambitious packaging: a bottle with its own pipette.

-    The pipette draws the eye, adds to the thrill, excitement and mystery of Extrême d’Absente; giving it an aura of mystique.

-    Add a few drops of Extrême d’Absente directly to a cocktail or a beer, or onto a sugar cube.

Our tip: On a sugar cube, in Absente, beer or cola, all you need is a few drops to subtly change the flavor of the drink. A gentle change that is barely perceptible.

 

More info

History

Grande Absinthe (Artémisia Absinthium) has been used since ancient times to treat illnesses. Then anise was added and the resulting elixir was a guaranteed success. At the time the concoctions were being prescribed to the sick but the secret of the elixir was very quickly snapped up and absinthe was distilled for the first time.

 The drink rapidly made its mark. In 1830, Absinthe was taken along by soldiers setting out 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, holding the soldiers in high esteem, tried the drink and enjoyed it. Artists, always on the lookout 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 until fully mixed, a method known as "battre l’Absinthe", creating a veritable alchemy between the water and the plant essences.

Artists lived and breathed Absinthe. In it they had discovered a modern young lady, an enchanting temptress, who swept them into the most nonsensical dreams. They dreamt they had a magnificent talent and had found the exact words to describe their little green-eyed muse.

From 1860, Absinthe reached the working classes. It was 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 established 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.

 

Legislation:

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

On 17 May 2011, the 1915 Act banning 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 French Spirits Federation (FFS) and France's Competition, Consumption and Anti-corruption Directorate (DGCCRF) are working to have absinthe included in European law.

Extrême d’Absente contains a maximum of 35 ppm of thujone. It is a 70% alc/vol sugar-free bitter made from alcohol, distillate of grande absinthe (Artemisia Absinthium) and southernwood (Artemisia Abrotanum), essence and infusion of wormwood (Artemisia Vulgaris) cassia, essence of star anise (anethole), alcoholates of green anise, lemon balm and mint and a blend of food colorings (brilliant blue FCF and tartrazine).

Links to:
    • Grande Absinthe
    • Wormwood
    • Green anise
    • Lemon balm
    • Star anise
    • Southernwood

 

Production method

The ingredients are macerated and/or distilled. They are prepared in advance and mixed at the time of production. It was not by accident that Distilleries et Domaines de Provence decided to make Extrême from a blend of essences. This method allows them to control the thujone content of all the products it makes from absinthe plants.
Once produced, the Extrême is tested, filtered and then bottled.

How do you drink it?

It comes in an ambitious packaging: a bottle with its own pipette. It may be enjoyed in various ways but always with moderation.
Surfing an extreme trend…
Extrême beer: the latest trend is to add a few drops to a beer.
Extrême cola mix: marry tastes and cultures in your favorite cola.
In cocktails: add a new "slant" to your favorite cocktail recipes.
Purists, on the other hand, will simply add water.
For a pick-me-up: add 4 drops to a sugar cube.
Absente +: intensify a glass of Absente with a few drops of Extrême

The Absente ritual: in a glass, pour a measure of Absente onto two ice-cubes.
Put a sugar cube onto an Absente spoon placed on top of the glass.
Pour 10 drops of Extrême d’Absente onto the sugar cube, ignite it and then dilute the whole drink by
adding a measure of water into the glass.
 

Organoleptic profile
Appearance: Extrême has an intense green color.

Nose: the top quality absinthe (grande absinthe) gives it a very powerful aroma and the highly aromatic southernwood adds a hint of camphor. The powerful, complex aromas mask any aniseed present in the drink.

Palate: A powerful aromatic attack from the absinthes. The wormwood infusion adds structure and balance. The bitterness comes from the absinthes and is supplemented by the cassia. The alcoholates of aniseed, mint and lemon balm add finesse, freshness and aromatic persistence.

Storage: at room temperature. Avoid temperatures above 25°C.
No use-by date.