Posted 20 hours ago

La Fée Parisienne Absinthe, 1 x 70cl

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Oscar Wilde - Famed author and playwright of such works as 'The Picture of Dorian Gray'. Drank absinthe at Café Royal, London The distinctive colour of La Fée Absinthe Bohemian makes it a popular choice for style bars around the world

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. And a variety of other herbs to each distillers choosing… (La Fée Absinthe Parisienne contains a secret ingredient a rare herb which the museum insists is present and adds to its balance) 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"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. The nose neat is a powerful smooth spirit with a noticeable herbal Artemisia profile with soft tones of anis, fennel and spicy coriander showing… … after dilution the louche effect has turned the absinthe supérieure to a milky, opalescent green/yellow and opens up the aroma and taste, as the essential oils trapped in the distillations are released, filling the air and your senses. The joy of Czech Beer is its fullness of flavour, combined with the fact that Bohemia is not only the heartland, but in my view the birthplace of true lager-brewing. In Prague we would sit in cool Bohemian bars wondering what it was that made the beer taste so good and why the same beer (if it could be found at all in the UK) seemed to be a shadow of its former self. Was it’s original character somehow lost in the transportation process? Or was the magical Bohemian atmosphere of Prague going to our heads?

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… By the time the ban took effect, absinthe had already acquired mythical status through the painters, poets and bon viveurs of the belle époque who venerated it in their art. Its theatrical service gilded things, too: the ornate water fountain, that special spoon with its sugar cube, the louching effect of the liquid (turning opaque with the addition of water) and the unmistakable receptacle that held it.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. 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! Absinthe was born in Couvet, Switzerland at the end of the 18th century as a digestive centered around the medicinal plant wormwood - artemisia absinthium, the herb absinthe takes its name.

a] George Rowley commissioned the first test that applied the EU directive for food and drink to commercial AbsintheItaly was one of the last countries to ban absinthe following a referendum in 1930s. Absinthe was consigned to history until our intervention! Swiss absinthe historically was mainly a local spirit and the ban was enforced following a referendum. I set up my first company, Bohemia Beer House Ltd. (now trading as BBH Spirits Ltd.) with the aim of evaluating and exporting Czech beer. The intention, satisfyingly simple, was to allow me to continue to enjoy living in Prague, home of our first office, under the management of Radomir Horacek, whilst letting me come home to England; my intended market. You may well ask what has this to do with absinthe-drinking today, but bear with me: The learning curve provided by this period of self-education in the industry was the foundation of my role in returning absinthe commercially to Europe.

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