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.
Along my way with the "fairy" I have sampled several brands, contemporary as well as vintage absinthes from around the 1900's. And I can sincerely tell that there is a huge variety in quality and authenticity.
Browse the categories below to read reviews, high and low, on both modern reproductions as well as century old absinthes that take you back in time.
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An absinthe blanche from Combier. In cooperation with Jade Liqueurs they made this based on an old Combier absinthe recipe. It was awarded a gold medal in the 2006 Absinthiades.
Les Fils d'Emile Pernot in Pontarlier France did it again. All cats aside, this is one kitty I'm not allergic to. A long lasting meeeoow is what I say.
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 first absinthe to come out of Italy. Marketed around Europe by Wine and Spirits International, UK it's no wonder that it resembles every other thing they handle - bohemian style, boring and artificial.
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.
The third absinthe from Jade Liqueurs was another reproduction of a pre-ban absinthe. This time it was the Edouard Pernod and actually it was a good enough attempt.
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!
One of several absinthes in the Hapsburg range that offer a number of absinthes - or rather the same drink but at different alcohol levels. It is yet another "Bohemian style" absinthe, artificially colored and made from essences.
L'Italienne is the first high end traditionally made Italian absinthe to hit the market. Absinthe enthusiast Stefano Rossoni made this in the ALPE distillery and the result is definitely something to write home about.
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...
Absinthe enthusiast "Tuivel" hooked up with the Austrian Alter Wiener Schnaps Museum and created this absinthe according to an old Austrian recipe. Different from a traditional French style absinthe it's a truly unique product.
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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.