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Blanche Ingredients PDF Print E-mail
Written by Administrator   
Friday, 04 May 2012 17:02

INGREDIENTS


La Fée 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, ‘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 ‘holy trinity’ (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 – who would infuse wine with the herb.



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.




Mint Mentha
For its aromatic quality – used in small quantities as, like Star Anise, it can easily disrupt the balance by overpowering the more delicate herbs.




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 correct.



Two secret ingredients...
We aren’t going to reveal our secret ingredients – but we will say that they have historically been used in the distillation of traditional absinthes in France & Switzerland – but are rarely found in present day recipes.

 

 

 

BASE SPIRITS

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 Fée Absinthe Blanche and La Fée Absinthe Parisienne are both distilled with beet neutral alcohol, other base spirits included grape alcohol (as used in our La Fée X•S range) and grain (as used in our NV and Bohemian range) – 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 – for Blanche, the final Absinthe is cut to 53%ABV (106 proof) and for Parisienne, the final Absinthe is cut to 68%ABV (136 proof).

Last Updated on Tuesday, 15 May 2012 17:06