"La Fine Clandestine" is the best I've ever had, absinthe from the Val-de-Travers, Switzerland (where absinthe as we know it comes from). It tries to imitate to the taste of absinthe from when it was illegal, as the Val-de-Travers still produced a lot of absinthe in the almost 100 years of it being illegal. The taste has apparently changed due to all the new regulations since 2005, but it's excellent now and must have been before as well
Thank you for sharing your top picks and some background info! We'll definitely have to try it if given the opportunity. Do you prefer to drink it neat or in a cocktail?
According to a recent documentary featuring historians that researched & wrote books on Absinthe, Absinthe was created by a female herbalist - some say it was 2 sisters in Switzerland.
Hi! Ive been drinking absinthe on and off since 2005. I tend to like them a bit dry, like the Un Emiles and La Fee! Blanche De Feugerolles is also amazing! Cheers!
My little brother is the only college kid I know that not only drinks, but loves black absinthe. I bought some absinthe to make a sazerac. Which got him hooked. Now he has me spent $100 on a bottle for a Christmas present each year.
"Columbia", Astoria 1811, Absinthe Verte. And it rates high on The Wormwood Society rating score card. I can't get it here in Iowa. Its only in Oregon State.
Jade Terminus Absinthe Oxygénée and Jade Esprit Edouard are my favourites from T. A. Breaux’s Jade brand. A few of my other favourites from other distilleries are Heritage Absinthe, which is a collaboration brand between the Paul Devoille Distillerie in Fougerolles France and the German online absinthe shop called Alandia (an amazing shop that I highly recommend), Absinthe Blanche de Fougerolles from the same distillery as Heritage and Vieux Pontarlier from the Emile Pernot Distillerie.
Thanks for letting us know which Absinthes you like, we'll make sure to try them if given the opportunity! Would you mind letting us know how your interest in Absinthe started?
I can't say it's my "favorite" Absinthe since I have only had this one bottle at my bar fro awhile, but I do enjoy it once in awhile. Lucid Absinthe is the bottle I currently have as it had all the earmarks that I enjoy about marketing, from France so "true" absinthe, green bottle to hearken back to the green fairy and an interesting front label on the bottle. At 62% it very much needs to be watered down and sipped slowly to be fully appreciated.
I've never tried it but I'm anxious to make it. I just got my glasses,spoons and a two spout fountain today. Still waiting for my sugar cubes and the herbs to infuse to make my Absinthe. I'm going to be patient and do the month long infusion. I just couldn't find it any where and I've made homemade wine before. The traditional Absinthe is made with Brandy so I'm kicking around the idea to infuse the herbs with the grain alcohol but I want to add Brandy to finish it off and infuse with everything. Any thoughts or experiences from anybody on this? Sure would like some input on it. Thank you.
