A bouquet of herbs and a creamy mouthfeel fill out this refreshing absinthe.Įmile Pernot Vieux Pontarlier Absinthe Francais Superieure Distinct notes of wormwood, fennel, and coriander come through on both the aroma and palate. It is made with both Pontarlier and Swiss wormwood, high-quality herbs, and spring water from the Alps. Duplais was the first to release a Swiss-made verte (green) absinthe after this ban was lifted in 2005. Just like France though, the Swiss decided to ban Absinthe production in the early 20 th Century. Most people associate absinthe with France but Switzerland has a lot of historical evidence to back up the claim that theirs predated the French. A silky mouthfeel along with a moderate bitterness and drying finish prove how multidimensional absinthe can be. Wormwood and anise are strong on the nose with a tinge of licorice in the background. The Pernod Absinthe we have today is a recreation of the company’s 19 th-century recipe. Seven years later (1805), Pernod left the Swiss distillery to start his own in Pontarlier, France. The father of the brand, Henri Louis-Pernod, was essential in starting the first commercial absinthe distillery. Pernod has significance not only as a great absinthe but as an original. Underneath all the noise can be found a product which is complex, intriguing, and stands completely on its own. Consumer misconception as well as retention by producers for marketing purposes contributes to the fact that absinthe is still widely misunderstood. Though it has been proven absinthe has no more hallucinogenic properties than any other alcoholic beverage, the cloak of mystery remains. Trends are easily recognized in the beverage industry but what happens when legal restrictions contribute to a mythos of shadowy allure? Absinthe is both the precursor and recipient of these perceptions.
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