La FÃ©e Absinthe Blanche Herbs & Spices
La Fee Absinthe Blanche is distilled with 11 herbs and spices, all of which have their roots in traditional absinthe production.
Grand Wormwood Artemisia absinthium
The plant from which absinthe takes its name. For millennia Artemisia
absinthium has been used in a variety of medicinal and therapeutic
applications by the ancient Romans, Chinese & Greeks: Most commonly
seeped in wine or brews as tea; as a tonic; antiseptic; to relieve
gastric pain; rheumatoid pain and to suppress muscle spasms. Tests have
shown extracts of the plant to be a strong antimicrobial.
All biblical references to wormwood imply bitterness.
Petite Wormwood Artemisia pontica
Not as bitter as its Grand cousin, Â‘pontica is utilised for its herbal aroma rather than adding any discernible flavour.
Fennel (seed of) Foeniculum vulgare
Acting as a bridge between the rich anise flavours and the earthy,
bitter wormwood character, fennel is key to the balancing of the Â‘holy
trinityÂ’ (Grand wormwood, Anise & Fennel). It is naturally sweet
and brings a delightful weight to the finished distillate.
Green Anise seed Pimpinella anisum
Sweet and aromatic, to balance the bitter, herbal character of the
wormwood: It stimulates the senses as well appetite. Green anise seeds
are used in a variety of different spirits and liqueurs, including Arak
(Middle-east), Ouzo (Greece), Sambuca (Italy) and Raki (Turkey).
Star Anis Illicium verum
Powerful and rich with deep liquorice flavour, Star Anis is used
sparingly as it is easy to overpower the more subtle herbs. It also
aids the clouding of the spirit when water is added (the louche effect)
Hyssop Hyssop officinalis
Adding a slightly bitter, vanillin character to absinthe, Hyssop is
another plant enjoyed by the Romans Â– who would infuse wine with the
Lemon Balm Melissa officinalis
A member of the mint family, Lemon Balm lives up to its name by bringing a light citrus aroma and flavour to the distillation.
For its aromatic quality Â– used in small quantities as, like Star Anise,
it can easily disrupt the balance by overpowering the more delicate
Coriander seed (Coriandrum sativum)
Used in absinthe for its pleasant spice and fresh, floral aroma. An
antioxidant, its historic use as a cure for anxiety has also been proved
Two secret ingredients...
We arenÂ’t going to reveal our secret ingredients Â– but we will say that
they have historically been used in the distillation of traditional
absinthes in France & Switzerland Â– but are rarely found in present
The base alcohol is distilled from sugar
beet, a plant commonly grown in France, Switzerland and throughout the northern
hemisphere. The root is distilled to make a neutral spirit (at
approximately 96%): La FÃ©e Absinthe Blanche and La FÃ©e Absinthe
Parisienne are both distilled with beet neutral alcohol, other base spirits
included grape alcohol (as used in our La FÃ©e XÂ•S range) and grain (as used in
our NV and Bohemian range) Â– all being examples of neutral spirit used for the
production of the French & Swiss absinthe during its heyday. Once the
spirit is distilled with the respective herbs and spices it will be cut down to
strength using demineralised water Â– for Blanche, the final Absinthe is cut to
53%ABV (106 proof) and for Parisienne, the final Absinthe is cut to 68%ABV (136