| Jean Michel Berneau & Family are the original owners of La Muse Verte Pastis and Absinthe; they have been making the absinthe since 1900 and later on in 1935 they started making the pastis. Their very small production site was located near Bordeaux. The name of La Muse Verte was actually created for the market only in 1992, when Jean Michel decided to start selling his pastis made according to the recipe of his father and grandfather. The quality of the product was so good it was an instant success in France, and the pastis was found in all the best restaurants. In 2002, Jean Michel wanted to retire and sold his company to Artez Sarl, a small producer of Armagnac in the village of Arthez d'Armagnac. Jean Michel is still working with Artez today as a master blender. In 2002, Artez and Jean Michel decided to revive the production of the absinthe that Jean Michel's grandfather used to make back in Bordeaux in the early 1900s, an original recipe that has been adapted for the current regulations on absinthe. |
| La Muse Verte Website |
 |
| Le Pastis d'Autrefois |
| Named for what was the popular term for Absinthe, this refined artisanal Pastis is a secret recipe created by steeping over ten different plants in neutral spirits. It is completely natural and contains no sugar.
The pastis, "La Muse Verte" is a secret concoction made by steeping over ten different plants in neutral spirits for several weeks, and then artfully blending them. The main ingredients are star anise from China, seed anise from Turkey, fennel, sage, and licorice. The oils obtained from the maceration are then filtered many times by traditional methods, just like in the ancient days. It is completely natural and contains no sugar. Because this concoction is a completely natural product, the bottle is wrapped in paper to insure optimal quality away from the light. It should never be stored in the refrigerator. Sugar can be added at the time of serving, using the absinthe spoon that comes with each bottle. Served at Taillevent in Paris. |
 |
| Absinthe 68% |
| This original family recipe from 1920 is the fruit of intense research and delicate blending of about eight plants, reminiscent in flavor and color of the original absinthe. The Grande Absinthe (wormwood) brings out the fresh bitterness but it really is the secret blending with the other plants that gives a perfect balance between the bitterness, the alcohol and the aromas.
This product brings us back a century, in the times of the Muse Verte (the Green Muse), with artists such as Beaudelaire, Verlaine and Rimbaud...
It’s one of the rare absinthes on the market with an historical alcohol content of 68%. It’s the only absinthe made with totally fresh-cut, baby absinthe leaves (used within 5 minutes of harvest) grown on the property. This is a unique particularity from the original recipe, which gives the liquor a beautiful luminescent jade color. Each plant in La Muse Verte Absinthe is carefully selected and is steeped in neutral alcohols of various alcoholic content depending on the plant, in order to extract its best essential oil. All the infusions are then assembled with great care over different periods of time; some of the plants macerate for more than 3 weeks. The final product undergoes a meticulous decantation and natural filtration process with wool and paper, just like in the ancient times: quality comes first. Plants : grande absinthe, star anise, lemon balm, sage, fennel, hyssop, etc... Color : bright jade green Nose : subtle vegetal notes and hints of spring scent. Palate : herbaceous underwood, floral, spicy hints of anise. Preparation : 6 to 8 volumes of water for 1 volume of Muse Verte Absinthe. La Muse Verte Absinthe contains no sugar, no additives and is entirely natural. The reason it is packaged in a black opaque bottle is to prevent light from spoiling its color or taste. Finally, the real muse is here! |
| Copyright © 2002-08 VOS Selections, Inc. |