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.
Since about 1997-1998 several hundred various brands of absinthe is available all over the world. Some bare almost no resemblance to vintage absinthes what so ever, and some are excellent reproductions.
|Austria (1)||Bulgaria (1)||Czech Republic (9)|
|Denmark (1)||France (45)||Germany (3)|
|Italy (4)||Netherlands (1)||Poland (1)|
|Portugal (1)||Slovenia (2)||Spain (11)|
|Sweden (7)||Switzerland (39)||USA (3)|
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A Swiss La Bleue made before the re-legalisation. In other worms Hausgemacht, clandestine Swiss absinthe.
Another clandestine product. Trying to resemble a verte...
The Supreme Icon isn't really an absinthe per se but rather a ready made variation of the classic Hemingway cocktail; "Death in the Afternoon". That is - sparkling wine mixed with absinthe.
Most German absinthes coming out around 2000 are bitter, dry and marketed using the thujone levels and old myths. Tabu is different in one aspect. It's not bitter.
The Harlequin Absinthe is the circus child sprung out of a love affair between French distillery Emile Pernot and Swedish enthusiast and distributor Georg Strömfelt - and it's one pretty baby with a disturbingly grown up face...
I don't know where they got the idea to include "Premium" on the label, but it certainly has nothing to do with the quality. This is one of the many oil mixes that hit the market around 1998-2000.
An absinthe verte from Matter-Luginbühl in Kallnach. Made for a local motorcycle club.
This was one of the first distilled absinthes to be comercially released after the ban. Made by Emile Pernot distillery in cooperation with Liqueurs de France, this certainly raised the bar and since then, several high end absinthes have become available.
The first version of the Un Emile Blanche. The recipe have been tweaked and improved since this but it was one of the first high quality blanches on the market after the ban.
A couple of very interesting variations on the Un Emile recipe came out during the early 2000's. The Gentian version is simply a Gentian distillate added to the regular Un Emile 68. Definitely a new twist to absinthe and bitters.
Another variation on the Un Emile absinthe. This time it was an experiment to make a naturally colored red absinthe.
Another of the Un Emile variations. With the added flavour of Sapin this works very well in the christmas bar...
The new Swiss La Bleue from Kübler. The old 57% version has since been discontinued.
The Kübler 53 was awarded a Silver Medal at the 2008 San Francisco World Spirits Competition.
A distilled absinthe blanche with so much anise in it that it's hard to rinse your glass once you've finished your drink. That is, if you manage to go all the way thru a full glass. Toungue numbing is the word.
Another creation initiated by Liqueurs de France around 2003. Each ingredient is distilled separately and then it's all mixed together. It is still made exactly the same today, with no major changes.
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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.
The Absinthe Poetry section has seen several updates the past days. Poems and information about more authors; Antonin Artaud, Arthur Symons, Francis Saltus Saltus, Florence Folsom and Robert Loveman. Open your mind and have a drink while you enjoy their lyrics.
It's the new bistro, the new bar in town. A good place to meet when meeting in real life isn't always an option. Meet me on facebook for more updates from the absinthe world.