Our Spirits

 

Absinthe

About Our Absinthe

Our Absinthe is created as an ode to memories of sipping La Fée Verte (aka The Green Fairy) in New Orleans over the Mardi Gras celebrations. 

Very few spirits have the history and lore of Absinthe, which was favoured by artists, poets, and writers who treated the spirit as a muse.  A careful blend of the Absinthe trio (wormwood, anise, and fennel) mingled with other botanicals results in our unique interpretation of this mystical spirit.

Take a step into the dark side and experience the lore and mystery of Absinthe for yourself. 

All our spirits are hand crafted and batch distilled in Tasmania.

Bottled at around 60% ABV, our Absinthe is available in 700ml bottles.

 

Drinking Absinthe

While our Absinthe can be enjoyed neat or with a block of ice, Absinthe is traditionally poured by adding iced water to the Absinthe - generally 3 parts water to one part Absinthe. When the iced water reacts with the Absinthe, the spirit becomes a couding, known as louching. This process allows more subtle flavours to be released than you would get with the nest spirit.

Absinthe is also widely used in cocktails, such as the Sazerac and Ernest Hemingway's "Death in the Afternoon".

Storage Notes

A special drink requires special treatment when being stored:

As our absinthe is naturally coloured by being steeped in botanicals post-distillation, it is important that it is not over-exposed to air or light for a prologed period or it may cause the chlorophyll to oxidise and turn yellow-green and eventually brown. In the past this was favourably viewed as it showed the product was not artificially coloured.

Absinthe should not be stored in the fridge or freezer as this may cause the anethole (a large part of the flavour component of anise and fennel) to polymerise and may impact the taste.

  • Grand Wormwood

    Grand Wormwood

    The most important ingredient in Absinthe - and what is traditionally the reason why absinthe was outlawed in the USA for 75 years.

  • Anise

    Anise

    Anise is one of the "big three" in creating Absinthe, and provides a major flavour component to the spirit. It is also one of the reasons why louching occurs.

  • Sweet Fennel

    Sweet Fennel

    The final of the "big three" in creating Absinthe, and adds to the anise flavour of the spirit.

  • Hyssop

    Hyssop

    Part of the mint family, Hyssop is known for it's sweet scent and bitter taste - Hyssop is used both in the disillation and colouration steps

  • Peppermint

    Peppermint

    One of the oldest herbs used in both culinary and medicinal practices - this gem lends its minty freshness to our Absinthe.

  • Angelica Root

    Angelica Root

    Angelica Root helps to ‘lock in’ the spirit aromatics. This root provides a very subtle bitter yet sweet earthy notes.

  • Coriander Seeds

    Coriander Seeds

    These tiny seeds play a pivotal role in a sweet aromatic gin. Spicy with incredible lemony citrus aromatics.

  • Lemon Balm

    Lemon Balm

    An aramatic herb that is part of the mint family and imparts a bright, citrus-like taste. Think of combining the acidity of lemon with subtle favlours of mint.

  • Roman Wormwood

    Roman Wormwood

    The bitter and herbaceous flavours are common to the wormwood family. Roman Wormwood is primarily used in our coloutation step.