Absinthe traditionnelle 68%
This family recipe from 1920 is the fruit of intense research and delicate blending of about eight plants reminiscent in flavor and color to the original absinthe. The grande absinthe (wormwood) brings out the fresh bitterness, but it really is the blending with the other plants that gives a perfect balance of the bitterness, the alcohol and the aromas. It is one of the rare absinthes on the market with the 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. All the botanicals in La Muse Verte are organic, except for the star anise. Each plant in La Muse Verte Absinthe is carefully selected and is steeped in neutral alcohols of various strengths, 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. 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. It is packaged in a black opaque bottle in order to prevent light from spoiling its color or taste.
About the Producer
Born from a time when European governments where outlawing absinthe, this family run house was started in 1900. Jean Michel Berneau & Family are the original owners of La Muse Verte Pastis and Absinthe. They have been making the absinthe for over a hundred years and pastis since 1935. Their very small production site was located near Bordeaux. The name La Muse Verte was created for the market 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 could be found in all the best restaurants. In 2002, Jean Michel retired and sold his company to Artez Sarl, a small producer of armagnac in the village of Arthez d'Armagnac. Today, Jean Michel stills works with Artez as a master blender. In 2002, Artez and Jean Michel decided to revive the absinthe that Jean Michel's grandfather used to make in the early 1900s, an original recipe that has been adapted for the current regulations on absinthe.