Organic absinthe, macerated from fresh plants
Our absinthe is macerated from plants grown on the estate and cut the very morning. The grande absinthe goes to maceration five minutes after cutting. It is this delay that makes the difference in the glass.
What an absinthe contains
An absinthe is built on three plants: grande absinthe (Artemisia absinthium), green anise, and fennel. Grande absinthe brings bitterness and herbal notes. Green anise gives roundness and causes the milky cloudiness when in contact with water. Fennel ties the two together.
Most absinthes on the market start from dried plants, purchased from a supplier. Others start from an industrial aromatic base. The result then depends on the quality of the supply, not on that of the plant.
Five minutes between the field and the vat
We grow our plants on the estate, in Arthez-d'Armagnac. We cut them by hand. The grande absinthe is put to macerate five minutes after cutting, still fresh from the field.
This delay has a technical reason. The aromatic compounds of a cut plant oxidize and evaporate quickly. Drying stabilizes the plant and facilitates transport, but it removes some of the volatile matter. By macerating immediately, we preserve this matter.
It is a demanding gesture: it requires harvesting and macerating on the same day, in small batches, on site. It is not transferable to industrial production.
Frequently Asked Questions
Serve very cold, diluted with cold water. The usual ratio is three to five parts water for one part absinthe, to be adjusted according to taste. Slowly pouring the water creates the louche. Sugar is optional and can be chosen after the first dilution without sugar.
At 68%, it is not consumed neat.
The entire range has been certified organic by ECOCERT since 2012, from field to bottle.