During the heady days of late 19th century Paris, Absinthe was the trademark drink of artists like Baudelaire, Degas, Manet, Picasso, Van Gogh, Toulouse-Lautrec and Oscar Wilde. To recall the glorious times, Grande Absente Absinthe Originale is one of the oldest traditional Absinthe recipes from the South of France. Hand crafted in Provence like it was from 1860-1912, Grande Absente is made exclusively with the highest quality spirits and select botanicals from the region, including the legendary botanical Wormwood, also known as Artemisia Absinthium. Nicely balanced and reasonably complex. A nicely balanced aroma of wormwood, mint, anise, lemon balm, among other things. This has a high proof and the alcohol presence makes itself known in the bouquet - but not in the overwhelming way which one would expect. While the alcohol does express its presence it is not overwhelming but does warn you this is serious stuff. Taste: Rather complex and multifaceted- especially compared to some we have been trying lately. Interesting bitter (wormwood and gentian), with the mint, balm, anise and sugar with star both in front and on its heel coating your tongue. The anise is more pronounced in this absinthe than some of the other recent imports along with the wormwood and alcohol. Very pastis-like ending with a pleasantly semi bitter finish and some anise coating.

Green Moon Vodka & Absinthe Essence is Vodka meets Absinthe…Go on, take a tipple! The mystery of Green Moon Vodka & Absinthe Essence is unchained by essential ingredietns, which have long been used in botanical tonics and elixirs; helping to support stamina and well-being, setting you free from the certain woes of daily life. Green Moon’s absinthe is an alluring herbal blend of Wormwood, Star Anise, Green Anise, fruit barks, fennel, and citrus with a touch of honey. Aged for a period of nine months, the result is ultra-smooth and they think it is a jewel of a beverage. Velvety mouth feel, surprisingly mixable and incredible tasting. Super-premium French vodka and authentic absinthe together at last! The vodka is five time distilled and filtered three times, is made from premium quality wheat, barley, and hops from the best producing regions of France.

Absinthe KUBLER" (well known by connoisseurs as "Fée Verte" or "Swiss La Bleue") falls back on the long tradition of the KUBLER dynasty who distilled this famous product in the Val-de-Travers (Neuchâtel-Switzerland) from 1863 until its prohibition on October 7, 1910. After 93 years of slumber, the Sleeping Beauty could be aroused in its historical cradle called Môtiers, capital of the Val-de-Travers, thanks to the decision of the Swiss Parliament in 2003. Yves Kübler, great-grandson of the KUBLER brand founder, is the first distiller in the Val-de-Travers who can offer to you legally an authentic Absinthe from the region where Absinthe was invented end of the 18th century. Absinthe KUBLER" is a distillate of Grande Absinthe (wormwood) grown in the Val-de-Travers only, a harvest of sumptuous herbs and purest alcohol.

An area known as Val-de-Travers in Switzerland has ideal conditions for growing grande wormwood and other plants used to distill traditional absinthe much the same way as the areas around Cognac and Champagne in France are ideal for grapes used in those spirits. And so, Switzerland has a reputation for some of the finest absinthes produced. Based on a 1935 recipe by Swiss distiller Charlotte Vaucher using more than 10 plants, formerly "underground distiller" Claude-Alain Bugnon has created an award-winning absinthe, taking first place and the "Golden Absinthe" prize at the 2005 National Competition of Swiss spirits. La Clandestine offers a wealth of aromas and subtle, lingering flavors that characterize a true absinthe. So fine is the flavor, it has been suggested that La Clandestine be enjoyed without sugar. That, of course, is up to you. But we can say this much, La Clandestine is hand-crafted and every bottle is hand-filled, with care and assurance from the distiller, that every sip is true to the tradition of excellence

La Valote is the name for a community of Absinthe distillers in Val-de-Travers. The absinthe produced in the small town Môtiers, using traditional Swiss methods. Two former clandestine producers do now, what they did for years – only one thing has changed – they do it legally. The combination of know-how and the desire to create something excellent unites these three men. They are using small stills from 25 to 90 liters. Each one of them have their own, secret receipt, so each is distinctly different, but represents what others formerly described as the “holy grail” of Absinthe. La Valote still after many years, continues to stay focused on quality excellence in their production of fine absinthe rather than cheap imitation quantity. Willy Bovets / Francis Martin's La Valote Absinthe has a nice fennel aroma in the beginning which is surrounded by the wormwood bouquet in the background. Anise is present but not dominant to create a pleasant balance of flavor. The entire absinthe louches evenly into a wonderful milky display.

Libertine is a French absinthe produced at the Paul Devoille Distillery in Fougerolles, by the same old recipe since 1859. Accordingly, this recipe consists of green anise, star anise, fennel, coriander, melisse, sweet wood, hyssop, and natural wormwood.

Introducing lucid, Absinthe Supérieure. lucid represents a breakthrough product for the U.S. market, as it is the first true, Grande Wormwood-based Absinthe of its type since before prohibition. Unlike imitators in the U.S. and many of the so-called "Absinthe" products that litter the international markets, lucid is crafted directly from select whole herbs, including Grande Wormwood, and never from cheaper assemblages, macerations, extracts or oils. Absinthe, first commercialized in the early 1800's, emerged as a powerful icon of freedom during the Belle Époque period, and it was during this time that the highly perfumed spirit reached unparalleled popularity and cult status among the worlds of art, literature, and fashion. Once proclaimed to fuel the fires of creativity, and subsequently demonized, Absinthe has recently reemerged on the world stage as a high quality, fine alcoholic libation recalling those earlier artistic times. Lucid is formulated by world renowned absinthe expert T.A. Breaux, and is distilled in strict accordance to traditional French methods. Lucid is crafted in the historic Combier distillery, founded in 1834 and designed by Gustave Eiffel in the fabled Loire Valley of France. Each bottle of Lucid is carefully prepared by skilled craftsmen, using ancient copper absinthe alembics. Unlike most contemporary imitators, Lucid is distilled entirely from spirits and European herbs, and uses no artificial additives, oils, or dyes. Lucid recalls the rich tradition of Absinthe, and is crafted using a full measure of Grande Wormwood (Artemisia absinthium), Green Anise, Sweet Fennel, and other fine European herbs traditionally used in making fine Belle Époque absinthe.

What is so special about Absinthe Mata Hari: Original recipe from 1881 Produced in the last authentic historical Austrian Absinthe distillery Mata Hari is made of the finest herbs, above all Wormwood and Salvia Highest legal level of Thujon & Absinthin Mata Hari containes all-natural ingridients and is exclusively coloured with natural herbs only nice louche effect with ice & water no dominant anise taste and therefore outstanding mixing abilities

Like the sirens of Greek mythology, Sirène will tempt you. With a beautiful, nuanced aroma and flavor, Sirène embodies the rich tradition and history of absinthe. Absinthe has always been a favorite spirit at North Shore Distillery - first as a curiosity on their world travels, then as a fascination. They have tasted many variations and have been working on Their own recipes for years. Now that is possible to actually introduce one to the market, they are excited to share this incredible absinthe with you. North Shore takes a fairly traditional approach to creating Sirène. They use the traditional trinity of absinthe ingredients along with a proprietary blend of additional herbs and spices to create Sirène's richness and complexity. The process requires a significant amount of time, preparation and botanicals, but the result is worth the effort. Much more than just an interesting spirit, fascinating rituals and culture revolve around consuming absinthe. It has always been a social drink. Think of having a cup of coffee at the neighborhood coffee shop, a glass of wine at an outdoor café, or sharing a hookah at a Middle Eastern restaurant. Absinthe is best enjoyed while casually sitting with friends, enjoying the company and conversation - slow down for a few minutes and have the experience. In today's world, none of us take enough time for ourselves or to really enjoy the moment.

A traditional libation from the "Paris of the New World" During the mid-19th century, New Orleans became home to many French immigrants, who brought with them their passion for absinthe. Local cafes, and even apothecaries, were serving up what were once deemed "healthy" absinthe cocktails. New Orleans-based Legendre Company established their own version of an artisanal Marseillaise absinthe, which quickly became a local icon. Today, that true old world absinthe returns to this country, with Jade Liqueur's Nouvelle Orleans, an absinthe with a heritage rooted in the original New Orleans absinthes. The same spirit that made the Sazerac cocktail and absinthe frappe famous. Native New Orleanian and absinthe scholar, T.A. Breaux has created a unique distillation process of stimulating herbes toniques, just as the Belle Époque apothecaries prescribed for various subtropical ailments. Jade offers a light, refreshing touch with a distinct floral finish.

This Absinthe Elixir from the original country of the green fairy is made by a specialized family business established more than 40 years ago in Fleurier, Switzerland; The Bezençon Drinks Corporation. With the absinthe ban recently being lifted, François Bezençon; founder, gave new light to the once feared drink of the world, and continues to still use all of the original formula and ingredients of the mystical drink.

According to legend, we owe this elixir to "Docteur Ordinaire", a French doctor in exile in Switzerland. In 1805, the Pernod Fils Company from Pontarlier in France began distilling the secret formula. Absinthe was the subject of much stormy, impassioned debate, and was banned in 1915 in France. Pernod “aux extraits de plantes d’absinthe” calls for a special ritual, requiring particular skills. A lump of sugar is placed on a perforated spoon balanced on a glass containing a measure of Pernod “aux extraits de plantes d’absinthe”. Cold water, poured very slowly over it, becomes impregnated with sugar, passes through the holes in the spoon, and dilutes the drink which becomes cloudy ("goes cross-eyed") and takes on its almond green colour. This knack requires practice, and cannot be acquired the first time round. It is not a question of pouring on the water any old way, but of "surprising the spirit" by letting the water fall, drop by drop, onto the sugar… This ritual of preparation enhances both the pleasure and the flavour of the drink. Pernod “aux extraits de plantes d’absinthe” can also be drunk without sugar, simply diluted with 5 to 7 volumes of well chilled water. The water and absinthe plants extract form a subtle mixture, becoming an opal colour and revealing complex flavours.