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.
Couvet, Switzerland - where it all started in 1797. Located in the beautiful Val de Travers near the French border, and just across the French town of Pontarlier. Pernod had production in Couvet, as did many other distillers and many of the finest absinthes came from the Val de Travers region.
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The name and label says it all. Even though it's aiming at the night clubs this La Bleue is actually worth going to bed with. It's quite juicy.
Yet another La Bleue from the heart of Val-de-Travers. There are so many...
Artisanal Val-de-travers distiller Alain Rey is previously known for the typical Swiss style La Fee Vallonne. This one, a 68% Swiss blanche is another La Bleue but with a stronger alcohol bite. A 53% version of the exact same recipe is also available.
Absinthe Blanche Neige is a Swiss La Bleue, distilled for Absinthes.com. Packed with alpine freshness and a fruity minty punch of wormwood to knock you right out of your boots.
A verte based on a recipe from the Brevans manual with artwork by H.R. Giger. It's that simple. But the product is anything but simple...
The last in the Duplais series from Matter-Luginbühl and Markus Lion of Absinthe.de. The name is a tribute to Jhonn Balance.
Second absinthe from the Duplais line. Again, based on a recipe from the old Duplais distillers manual. This is a very nice breath of fresh air being an absinthe blanche from Switzerland that is not a "La Bleue".
A Swiss absinthe verte, made according to the traditional Duplais recipe. This is the first of several absinthes in the Duplais range from Matter-Luginbühl.
The Duplais Verte was awarded a Silver Medal at the 2008 San Francisco World Spirits Competition.
Many of the former clandestine distillers got permits to legally distilled when absinthe was again made legal in Switzerland. This is another one of those.
Another Val-de-Travers La Bleue.
A Swiss blanche absinthe from the minds of scientists and a cook with a clear taste of chocolate - a truly unique offering to fill a void I didn't know was there!
Once more a La Bleue from Couvet in Val-de-Travers. It seems to never end. But as long as what they make is good, why stop them...
The Absinthe Prométhée was a limited edition absinthe verte from Matter-Luginbühl. Recipe made by distillery apprentice Mike Schütz.
Every now and then Absinthe.de release prototypes of forthcoming releases to the public. They often offer a nice look into what is coming and the stages of development to get there. In this case a prototype of a "pre-ban replica", or rather a modern representation of a vintage absinthe.
Absinthe in a skull - sounds a little too goth to be good right? But as it turns out, Oliver Matter did it again. As always.
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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.