Fougerolles was the second Absinthe metropolis after Pontarlier, during the times of the Belle Epoque. This Absinthe uses a grape-alcohol base, and combines grand and petite wormwood, green anise, hyssop, veronica, chamomile, génepi, fennel, coriander and angelica. These herbs are individually distilled into full 80% alcoholates, blended, and then reduced to 74%. The recipe used, is from the book "P. Duplais - La Fabrication des Liqueurs", which was sold between 1858 and 1900.
|Country of Origin:||France|
|Tasting Notes:||Fresh and crips Absinthe with fruity pear and cherry notes|