Century Absinthe 100mg Thujone

100mg Thujone

This one is rare, very rare. It’s a handcrafted artisanal verte (green) absinthe with a difference – 100mg thujone.

Most modern day versions of the Green Fairy (la fee verte) offer nothing by comparison. The talent that is required to transform the noble herb – artemisia absinthium or wormwood – into this kind of sublime green power is largely lost.

Thankfully the talent still exists in some places, and I was lucky enough to be given a glass or two by an serious absinthe collector over the weekend.

I am sorry to say that Century Absinth is no longer available, and the limited numer of bottles that do still exist are highly prized.

One glass was not enough – an amazing wormwood bite without any teasing – this absinth is about wormwood, and there is no mistake. If you want to add sugar, via an absinthe spoon, you can – but for me this was an epiphany, a revelation as to why the great poets and painters praised wormwood:

Come, the Wines go to the beaches,
And the waves by the millions!
See the wild Bitter
Rolling from the top of the mountains!
Let us, wise pilgrims, reach
The Absinthe with the green pillars.

Arthur Rimbaud

If you want the real deal, and you are lucky enough to be able to get hold of a glass, drink deep, this is the purest and most sublime form of absinth wormwood that you’ll ever find.

Marks out of 10? 100..as in 100mg thujone 🙂

Update: Thanks to pressure from a group of absinthe drinkers who like their abinth green (verte) with an icey louche…and of course real thujone, the Green Fairy (La Fee Verte) has wings again 🙂 http://www.centuryabsinthe.com/ Complex rounded wormwood with a backnote of anise and other floral songs dancing in the glass. Louche with iced water (or crushed ice is better) to release the natural herbal flavours and power of this absinthe. As the ice melts you’ll see a ghostly dance in the glass, known as a louche. Comments and opinions please below.

Published in: on September 24, 2007 at 8:24 pm  Comments (5)  
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Another American Absinthe?

Czech Absinth

Czech with Absinth

An absinthe which launches itself with an attack – why bother?

According to reports there is yet another American absinthe, following lucid absinthe coming to the US market, the brainchild of a anonymous Washington state resident – called Marteau Verte Classique.

According to the source above : “experimentation was done under a full moon, with a single hidden still, until the desired effect was achieved”

Full moon, or full of b..baloney….we’ll have to wait and see. The reviewer certainly seems keen:

my taste buds were enveloped with a strong minty wormwood flavor, with anise playing a back-up roll followed by a nice long fennel finish. Every sip seemed to coax out a different nuance out of this herbaceous beauty. If the Czechs would have produced an absinthe 1/50th as good as this one, the absinthe revolution would be at a full-steam roar right now, instead of in its infancy.

Herbaceous beauty! We can at least enjoy the purple prose, before we enjoy the Marteau Verte 🙂

Published in: on July 23, 2007 at 11:58 pm  Leave a Comment  

Absinthe: Kubler in the US

Kubler Absinthe

In the year 1875 one of the most famous absinthe distilleries of Switzerland was founded in the Val de Travers. The great grandson of the founder Yves Kübler revived his family legacy when he purchased premisies and founded the “Distillerie Blackmint” Using an old family recipe, Kübler first created an aniseed aperitif called “La Rincette”. This drink was without the thujone bearing wormood, as real absinthe was still illegal in those days. Kuebler Absinthe was the very first absinthe to be produced after the Swiss lifted the ban on absinthe in 2005.

Kuebler absinthe is soon to be available in the USA! A more tradtional absinthe than Lucid on account of the authentic anise kick and with a real pedigree! This absinthe is white in colour, as is the case with all Swiss Clandestine absinthes, and delivers a spectacular louche – perhaps on account of it’s strong herbal complexity with a strong note of star anise. The reason that Swiss abinsthe is white is due to it’s true underground clandestine roots – it was a means of outwitting the early 20th century absinthe ban! That all changed in 2005 but the tradition lives on:

“French and Swiss absinthes are very different than Czech and other eastern European absinthes,” Moss said. “The main criteria of what makes absinthe is the presence of wormwood and that’s in Hill’s.” Hill’s and many Czech absinthes don’t contain anise, though, a key herb in France’s green absinthes and the clear Swiss brew.

Kuebler, 40, says his original annual production goal of 40,000 bottles was surpassed in four months. Blackmint is moving into bigger markets, exporting to Mexico to take advantage of visitors from the U.S. and to Japan. It is the largest seller of absinthe in Switzerland with more than 90 percent of the market.

Reuters Oct. 11 2005

Now we hear that Kubler absinthe – the original Swiss absinthe – is coming to the USA! Great news for absinthe fans!

Published in: on July 7, 2007 at 12:05 pm  Comments (4)  

Absente Absinthe

Absente

Absente is made with petite wormwood, and has no thujone content. The brand is available for sale in the United States just like the other new no thujone absinthe called Lucid. Absente has a great taste, but some say that as the US brands like Absente and Lucid have no thujone… then there’s no green fairy (fee verte). Enjoy the taste!

Published in: on May 28, 2007 at 9:06 am  Comments (3)  

Absinthe Caselli

Caselli Absinthe

Via S. Bernardo 6 , Sassuolo, Itally is the address of Distilleria Caselli, owned by Galdino Caselli. This absinthe is based upon the original receipe of 1887, the year in which is founder, Francesco Caselli, created a bright blue colour Absinthe, by distilling more than 10 different kinds of herbs, among which Artemisia Absinthium, Artemisia Valesiana, Star Anice and Green Anise.

Published in: on May 22, 2007 at 8:54 am  Leave a Comment  

Assenzio

Assenzio

Assenzio is Italian for absinthe & Pastiglie Leone Absinthium – Fata Verde is the brand.

This brand comes from one of the oldest manufacturers of confectionery in Europe. Like most Italian products, this is a style conscious brand. It delivers a citrus flavour in the herbal range and a wholesome louche. They also make absinthe sweets 🙂 both absinthe lozenges, and an Italian absinthe chocolate bar! Ask your local Italian delicatessen to get some for a special occasion, as this absinthe is not widely available.

http://www.pastiglieleone.it

Published in: on May 14, 2007 at 8:03 am  Leave a Comment  

Moulin Rooz: Absinthe from Australia

Absinthe Australia

Congratulations to Michael and Alla Ward who won a gold medal at the World Spirits Competition with their Moulin Rooz Absinthe! 94 out of a 100!

Five-times distilled from the finest grapes, with a perfect balance of Elderflower, Gentian, Fennelseed, Hyssop and Wormwood.
A perfect expression of bitter and aromatic herbs, with hints of the Australian Bush
.

http://www.tamborinemountaindistillery.com/products/product_absinthe.htm

‘Historically, Absinthe has been enshrouded in mystery because of the wormwood component and for years has been banned in many countries. But in recent years, it has been allowed to come back. Distiller, Alla Ward has distilled individually botanicals (Including the bitter wormwood) to make up the complex and aromatic pastis style bitters to create this high 60% ALC.VOL of liquid gold”

Neighbourhood News.

Published in: on May 8, 2007 at 11:04 am  Leave a Comment  

Coffee Absinthe from Spain

Coffee Absinthe

Coffee absinthe is made in Spain by Teichenne, a famous Spanish absinthe manufacturer. Black Cat absinthe contains 4 mg/l of thujone and 200 mg/l of sugar, and the only herb from the “holy trinity” of absinthe herbs is wormwood.

http://www.blackcatliqueur.com/

Published in: on May 7, 2007 at 8:56 am  Comments (1)  

Lucid Absinthe

Lucid

A new absinthe called Lucid has been produced by a corporation based in New York. Details are sketchy, but here is what we know so far:

Called Lucid Absinthe Superieure, it’s made from a recipe including Artemisia absinthium, but tests thujone free.

Release date is late May, initially in New York and LA. I spoke to Ted earlier today, and he’s very confident both in the quality of the product, and in his ability to continue producing it with no measurable level of thujone (Source: Oxygenee Blog)

Whether Lucid absinthe has any thujone content is a major issue in the absinthe community. According to Dr Niels Arnold of the University of Kansas pre-ban absinthe had about 260mg/l of thujone.

Thesedays the highest you can find is about 100mg in a natural verte called Century Absinthe – although many mass market modern copies have none at all 😦 Seems that many absinthe drinkers are not hearing the symphony that absinthe drinkers enjoyed in the 19th century, but are just looking at the record label! The debate rages on the web forums and amongst absintheurs.

The issue of thujone in Lucid is also discussed here:

http://czechabsinthe.wordpress.com/2007/07/19/thujone-booster-for-lucid-absinthe/

Published in: on May 3, 2007 at 8:32 am  Comments (5)  
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Apsinthion – Polish Absinthe


Polish Absinthe

Apsinthion Grand De Luxe is a handmade absinthe produced by the Toorank Distillery at Jasienica, in Poland. This absinthe uses a combination of “wormwood, coriander and peppermint herb distillate“. The herbs are collected from the Wisla mountain and the factors of altitude, air and abundant water make the herbs of excellent quality. It is also said that the formula for this absinthe is based upon a recipe from a captured French soldier taken to Poland in the early part of the 19th century.

The thujone content is noted at a rather high 30mg. This is one of the highest levels of thujone – apart from the Czech absinth brands like Absinth 35 (35mg) and King of Spirits Gold (100mg – and not for sale in the European Union). Apsonthion Grand De Luxe delivers a quality louche.

Polish Absinthe

Absynt Bar at Ul. Miodowa 26, Krakow, Poland

Published in: on April 11, 2007 at 10:02 am  Comments (2)