Dear Absintheurs, Strong68 is an all time favorite. It is the bestselling Absinthe of ALANDIA from the day it was launched (2002) until today (2015). People love this Absinthe for its strong Absinthe effect. Nevertheless you can find some harsh reviews in the net about Strong68. You can read that the Absinthe is “very bitter” and the Absinthe forum Wormwoodsociety even calls it “Another ‘Czechsinthe’ product with macerated Wormwood”. Why is this the case? How can a besteller have such a bad reputation…?
The answer is easy: Most of the reviews you find in the net are old reviews, meaning that they were published before 2012. They refer to the very first Strong68 which was a macerated Absinthe (indeed very bitter). In 2012 the recipe of Strong68 was totally revised. ALANDIA changed the recipe from a macerate to a distillate. Also the production moved from a German distillery to a traditional distillery in France. Overall the “new” Strong68 which is sold since 2012 is a totally different Absinthe in comparison to the former version. Nevertheless its strong character remains. It is still a very strong Absinthe with a perfect Absinthe effect, as its recipe is based on a high amount of wormwood. You can say the recipe is straight forward. Besides its strength, the “new” Strong68 is a 100% natural Absinthe, meaning that it is naturally colored by herbs. It contains no additional sugar, therefore it is as pure as it can be. The taste is fresh and herbal, with only a slight bitterness. If you buy a bottle we can almost guarantee you, that you will like it!
You can also check the positive feedback for the “new” Strong68 by looking at the customer reviews for Strong68. Starting from 2012 “bitterness” or “harshness” is not mentioned by any Absintheur. Instead people appreciate its smooth taste and strong effect. Cheers!
A new Absinthe was recently launched. Its name is Absinthe du Centenaire. What is the story behing this new Absinthe..? Well, it is like the name says a “Century Absinthe” connected to Absinthe prohibition. January 7th, 1915 is the date when Absinthe got banned in France. Fortunately 100 years later Absinthe production and consumption is once again legal. Especially French distilleries that already produced Absinthe during the thimes of the Belle Epoque offer premium, authentic Absinthe. In reminiscence of this historical event the French Absinthe distillery Devoille has launched Absinthe du Centenaire. It is a limited edition, as its production and recipe focuses on authenticity and quality.
Absinthe du Centenaire: The recipe and taste
The herbal focus of the Absinthe recipe is set on artemisia species. To be precise three different wormwood species are used for the distillation: Artemisia absinthium, artemisia pontica and artemisia africaine. All plants grow in the herbal garden of the distillery. This guarantees premium and fresh quality. Like in the old days the plants are dried in a traditional wooden hut, the so called “Séchoir”. Below you can see a photo of the inside of the hut. The light green color of Absinthe du Centenaire derives from the coloring herbs melissa and artemisia pontica. Not too much coloration was intended, the crisp and fresh taste should remain. With too much coloration the coloring herbs would have dominated the taste. To preserve its natural green color you should store the bottle in a dark place. Sunlight is a threat to every naturally green Absinthe. The smell and taste of Absinthe du Centenaire is fresh and crisp. It has to be enjoyed with ice cold water and one sugar cube. The louche is medium intense with greenish-white swirls. Overall you can say Absinthe du Centenaire is a perfect “Summer Absinthe” fitting to a broad group of Absintheurs!
You can buy a bottle of Absinthe du Centenaire in our online Absinthe shop: Absinthe du Centenaire
After some years of silence, Ted Breaux, the man behind the Jade Absinthe portfolio, has developed a new Absinthe:
Absinthe Terminus Oxygénée is the final release in the Jade Absinthe portfolio of historically accurate Absinthes. It is a very special Absinthe, as it plays homage to one of the most interesting Absinthes of the Belle Époque era: Absinthe Oxygénée. This brand separated itself from its peers by a specialized hot oxygenation production process. This treatment was advertised as being “Hygiénique”, because drinking a glass of this Absinthe would not extract oxygen from the blood but rather add oxygen to it, which would have a healing effect on the nerve system, circulation and lungs… In a way, this new prodution method was a reaction to several scientists and scholars proclaiming that alcohol, and absinthe above all – the scapegoat of the French wine industry – was very dangerous to consumers’ health. Besides being good for your health, this claim was actually also used for advertisement “C´est ma santé” (see picture below) the oxygenation process also lets the Absinthe age very quickly. You can compare it with decanting a wine, allowing oxygen to mix with the molecules of the spirit changing its taste and aroma. The result is a very smooth Absinthe without any alcoholic sharpness. The original brand was the subject of widespread publicity, sold at a premium, and was exported to various ports around the globe. Nevertheless, Cusenier was not the only producer of an oxygenated Absinthe. Premier Fils, another French Absinthe manufacturer also offered an Absinthe Oxygéneé (check our photo album).
Jade Terminus Oxygénée Absinthe Supérieure is artisanally distilled from the same botanicals as the original. The taste is herbal, slightly reminding of medicine due to a healthy dose of a particularly interesting species of wormwood harvested from the foothills of the Alps. True to the original, the final product is also subjected to a hot oxygenation process that closely mirrors the original technique. On the tongue, the Absinthe is creamy, features potent aromatics and a lengthy, stimulating herbal aftertaste. Like all the Jade Absinthes, Terminus Oxygénée is carefully distilled by T. A. Breaux, using the original 19th century Absinthe alembics in the historical Combier distillery. Terminus Oxygénée Absinthe represents the most powerful expression of the spirits in the Jade portfolio.
Jade Absinthe Terminus Oxygénée is available for sale at the ALANDIA Absinthe store!
Dear Absintheurs and Absintheuses,
The new Pernod Absinthe Recette Traditionelle is the closest possible recreation of the famous Pernod Absinthe from 1805. New, because Pernod sold for some years a mediocre Absinthe. The new version is much closer to the historical original and way better in quality. A must have Absinthe for every Absintheur! We have it now in stock!
Dear Absintheurs and Absintheuses,
Exigez un Peureux! That was the claim the Peureux Absinthe Distillery used to promote its Absinthe back in the 19th century. Now, almost 100 years later this French Distillery, decided to reproduce its former Absinthe, to celebrate its 150 anniversary. They use the original recipe from 1864: Different plants plants and seeds are macerated and distilled in small quantities with the greatest care to bring out their distinctive flavours. The recipe includes of course wormwood (artemisia absinthium), anise, fennel, angelica, lemon balm, hyssop and veronica. These ingredients create a unique and deliciously fresh taste. The coloration of this green Absinthe is 100% natural. The design of the bottle and label is inspired by the vintage original. Furthermore, every bottle is packaged in a very decorative box. Check it out, this Absinthe is really something for nostalgists like us!
The history of the Peureux Absinthe Distillery
In 1864 Auguste Peureux founded his distillery in Fougerolles, France. In its early years, the distillery specialised in the production of fruit brandies (eau-de-vie), including the famous Fougerolles Kirsch (cherry brandy). These products acquired a widespread reputation and their distillation skills were among others awarded at the 1900 World Fair in Paris. In 1948, after the troubles of the second world war, Claude Peureux took up the leadership of the company and focused on preserving and perpetuating the great traditions and know-how of his grandfather. In 1955 he launched a Morello cherry line for chocolate makers, followed by Griottines in the 1980s. Griottines are wild cherries, which grow in the area of Fougerolles, macerated in a light Kirsch syrup, and now a world-famous speciality.
Strong68 is our bestselling Absinthe! Read some information about its history:
Absinthe Strong68 is our oldest absinthe brand. Back in 2001, when we founded the ALANDIA Absinthe company, we immediately started with its production. In the beginning it was a very strong, macerated absinthe. The bitterness was its characteristic and the product design was minimalistic. We liked it a lot, but as time went by our personal preferences changed. More and more we appreciated the fine taste of distilled absinthes and therefore also Strong68´s recipe was updated. We upgraded it to a distilled absinthe and moved production from Germany to France. Nevertheless we still wanted Strong68 to be “strong”, that´s why we use an extra portion of local French wormwood for the distillation. Also the coloring herbs are carefully selected, to give Strong68 a slightly bitter taste. The result is an Absinthe which is the epitome of vividness caused by the Green Fairy. Enjoy!
Below you can see a picture of the recent, up to date Absinthe Strong68 bottle and label design from 2014, and the early beginnings back in 2002.
Do you want to own a bottle of vintage Absinthe…?
This Vintage Pernod Fils Absinthe Bottle can be yours, because we are willing to sell it 🙂 It can be dated to the 1960s and is from the Pernod Fils Tarragona distillery from Spain. Pernod moved its production to Spain after Absinthe got prohibited in France. Partly, the bottle still has its original wrapping, which is rarely the case. We took it off for some pictures, so that you have a better view on the bottle itself.
As you can see the labels are in good condition. The bottle has 0.75 liters. The price is 950 Euro including Courier Express Shipping. This is of course a lot, but vintage Absinthe can be seen as an investment for the future. The price will increase, because there are only limited bottles still available on the market. If you are interested, please send us a private message at mail(at)alandia.de.
Your ALANDIA Team
Absinthe Cousin Jeune, the young cousin, was a famous absinthe brand back in the 19th century. The distillery was located in Pontarlier, France. Now this historical brand is for sale again. Every bottle is decorated with the original vintage promotional poster of Cousin Jeune. Below you can also see a picture of a miniature bottle of “Absinthe Cousin Jeune” from the past. The Absinthe itself is a classic Absinthe Blanche, meaning that no coloring herbs are added to the distillate. The result is a crystal clear, very smooth and fine Absinthe. Cousin Jeune is distilled with local wormwood from Pontarlier. Therefore it has a powerful wormwood taste. Fennel and anise, the classic Absinthe herbs, give Cousin Jeune a smooth and slightly sweet finish. This premium Absinthe won as well the gold medal at a spirit contest in Paris in 2014.
Interesting Info: After Absinthe prohibition the Cousin Jeune and the Bailly absinthe distillery offered a thujone free Absinthe, an “absinthe sans-thuj”. But these products weren´t very successful. Of course the truth behind the claims of the manufacturers was more than dubious…
This month we proudly present a new Absinthe as our Absinthe of the Month: Absinthe ALANDIA République Vintage. It is an Absinthe that we developed in cooperation with the French Devoille Distillery. Enclosed you find a brief description of its recipe and taste. As a special introduction offer you will receive one Absinthe glass or one Absinthe spoon for free!
The recipe of Absinthe République Vintage is based on a traditional herbal composition. It includes green anise, fennel and of course wormwood. But Absinthe République uses as well a special ingredient, that gives this Absinthe a unique taste: Coriander seeds. The seeds of coriander taste completely different in comparison to fresh coriander leaves. You will experience a nutty, slightly fresh note, perfectly matching the aromas of fennel and anise. For the distillation wine alcohol is used as a base. This gives Absinthe République Vintage a faint touch of Cognac in the finish. If you are looking for a premium Absinthe and appreciate the combination of tradtion with a hint of modernism, then this Absinthe should be your choice!
Every year in October the Absinthe Fair Absinthiades takes place in Pontarlier, France. Pontarlier is located in the eastern part of France, right to the border of Switzerland. At the turn of the century, in Absinthe´s peak time, Pontarlier was the French capital of Absinthe. Pernod Fils had a big distillery there. And also nowadays, a lot of Absinthe is distilled in this historical part of France. This year, an all time favorite won the contest: Absinthe Francois Guy. F. Guy is an Absinthe with a higher anise level, but as the anise (and wormwood) is grown in the fertile regions of Pontarlier, this Absinthe has a very aromatic smell and taste. You might have tried Francois Guy already, if not you should definitely stock this Absinthe in your bar. We offer the winner of the Absinthiades for a limited time for a reduced price. Check it out:
Gold Award Winner of the Absinthiades: Francois Guy Absinthe!
As you can see with Francois Guy, October is the month of premium quality Absinthe. Therefore we have chosen Maison ALANDIA as Absinthe of the Month – a definite winner in terms of complexity! In total the recipe is based on 16 different herbs, and the distillation is made with a wood-heated alembic. This guarantees a slower distillation process, setting free all the herbal aromas. We recommend to prepare your glass of Maison ALANDIA with one sugar cube, as the sweetness of the sugar supports the aromatic experience.
Your Absinthe of the Month: Maison ALANDIA
Cheers from the World of Absinthe,
Your ALANDIA Team!