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La Fée Absinthe Parisienne Absinthe Supérieure PDF Print E-mail
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Thursday, 28 February 2008 11:31

La Fée is very proud to release a newly refined La Fée Absinthe Parisienne, using 100% natural ingredients, in collaboration with Marie-Claude Delahaye, founder and curator of the French Absinthe Museum.

Absinthe Supérieure

La Fée is now the first of the international brands to distil classic, all-natural Verte and Blanche Absinthe Supérieure in addition to the established Extra Supérieure [XS] range.  The new recipe Parisienne is now available from our Paris bond and rolling out beyond Europe this year.

A measure of the all natural Parisienne, ready for iced water to be poured over the sugar cube...

The level of Grand wormwood [Artemisia Absinthium] in the distillation has been increased by 60% and the Green and Star Anise has been slightly softened. This allows the more delicate herbs to emerge, such as fennel, coriander and hyssop. The natural colour is obtained through the maceration of herbs in spirit.

... after dilution the louche effect has turned the absinthe to a milky, opalescent green/yellow

To protect the all-natural Parisienne we have coated our signature colour bottle with a special UV inhibitor to protect the liquid against sunlight, which can quickly damage natural green. In addition to this we have produced a higher quality, heavy weight label with hot foiling to celebrate the launch. New bottles will also have a QR code linking through to our social media channels and this website.

This e-mail address is being protected from spambots. You need JavaScript enabled to view it with any questions on the newly refined La Fée Absinthe Parisienne.



La Fée Absinthe Parisienne Herbs & Spices
La Fee Absinthe Parisienne is distilled with 9 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 brewed 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 Anise Illicium verum
Powerful and rich with deep liquorice flavour, Star Anise 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.


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.

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, and in other traditional French 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).

The Taste of True French Absinthe

The brand original, La Fée Absinthe Parisienne, is a traditional French absinthe distilled at the Cherry Rocher distillery using Grand Wormwood (Artemisia absinthium) and other fine herbs. La Fée Parisienne was the first traditional absinthe distilled in France since the 1915 ban and is the only absinthe endorsed by the Musée de l’Absinthe, Auvers-sur-Oise, France. Each distillation is personally approved by world-renowned absinthe expert, Marie-Claude Delahaye. Parisienne is distilled at the traditional 68% abv following an authentic 19th century recipe and louches perfectly when water is added.

La Fée captures the aroma and taste that great writers and artists such as Rimbaud, Toulouse-Lautrec and Vincent van Gogh enjoyed at the end of the 19th century. — Marie-Claude Delahaye

Key Points

  • Distilled at the Cherry Rocher distillery, using Grand Wormwood (Artemisia absinthium)
  • First traditional absinthe distilled in France since the 1915 ban
  • The only absinthe endorsed by the ‘Musée de l’Absinthe, Auvers-sur-Oise, France
  • Each distillation is personally approved by Marie-Claude Delahaye – world renowned absinthe expert and historian
  • Traditional French serving, 4-6 parts iced water over sugar on an absinthe spoon
  • Famous absinthe louche when water is added
  • Traditional strength, 68%abv



Last Updated on Tuesday, 22 March 2016 12:21