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Musset didn't write the way he did because he drank absinthe, instead he drank for the same reason for which he wrote just like that: namely out of despair.

-August Strindberg, 1886
Tjänstekvinnans Son
(The Son of a Servant)

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Absinthe Reviews Modern Absinthes France Blanche de Fougerolles 74

Blanche de Fougerolles 74 Blanche de Fougerolles 74

Blanche de Fougerolles 74

Brand information

0.7 liters
Paul Devoille

The white cousin of Verte de Fougerolles. It is based on a traditional absinthe blanche recipe. At the time of its release this was one of the finest blanches. It holds a super creamy milky louche.

Editor reviews

Blanche de Fougerolles 74 2011-12-07 16:03:07 Markus Hartsmar
Absinthe.se rating 
Reviewed by Markus Hartsmar    December 07, 2011

Absinthe reviews

With a recipe directly from the pages of late 19th century manuals, the Blanche de Fougerolles is made with a grape-alcohol base, and combines grand and petite wormwood, green anise, hyssop, veronica, camomile, génepi, fennel, coriander and angelica; all individually distilled into full 80° alcoholates, blended, and then reduced to 74% abv.

That sounds tempting, and challenging. Can it really be as good as it sounds? Yes it can. It is even better than I imagined. There are several blanches/bleues out there, but none of them can compete with this one. My all time favourite blanche, the White Fairy, have got some serious competition here, and it's been pushed down to a second place... This one here is a winner. Just as the Verte de Fougerolles this one is a Liqueurs de France exclusive product.

Even though it's at the high abv of 74% it smells very little of alcohol. Instead it reveals an amazingly smooth smell which literally fills the room after the nice wooden topped cork is squeeked out of the bottle. It is clear that the ingredients used hold very high quality and that they really do form the most perfect blend I've ever experienced in a "modern" absinthe. Upon diluting it with ice water it slowly presents a perfect, thick, milky white louche which further enhances the aromas of the drink and reveals even more for the nose to enjoy.

Apart from the very fine taste of quality Florence fennel and anise there is a little something that makes this drink so extraordinarily smooth that I haven't yet figured out. Some suggest it would be from high quality hyssop, and I believe it might. The veronica adds a little to the taste as well, just as in the Verte de Fougerolles, where veronica is also used. This here is one very complex, perfectly crafted absinthe. A complex recipe doesn't necessarily mean a well tasting complex drink, but in this case the result is astonishing. This is a must have for anyone even remotely interested in tasting top quality absinthes. This one is the best comercially available blanche this far. No doubt about it.
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Many writers "of old" wrote poems or passages about absinthe. Some drank it, some didn't. Find some of them here as well as reviews and notes on modern books about absinthe.  


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