La Fée Parisienne Absinthe, 1 x 70cl

Product Information

The distinctive colour of La Fée Absinthe Bohemian makes it a popular choice for style bars around the world Under a veil of secrecy, recipes were trialled, rejected and reworked… Until a balance of Wormwood and Anis with the other herbs was found: A work in progress… Because of the French public’s state of mind toward Absinthe is one of being generally illegal, La Fée focused all our efforts on export and education around the world, based on Provenance, Authenticity and Quality; PAQ… With the aim of reinforcing the Absinthe category and La Fée Brand in all main markets. I set up my first company, Bohemia Beer House Ltd. (now trading as BBH Spirits Ltd.) with the aim of evaluating and exporting Czech beer. The intention, satisfyingly simple, was to allow me to continue to enjoy living in Prague, home of our first office, under the management of Radomir Horacek, whilst letting me come home to England; my intended market. You may well ask what has this to do with absinthe-drinking today, but bear with me: The learning curve provided by this period of self-education in the industry was the foundation of my role in returning absinthe commercially to Europe. Each distillation of La Fée Parisienne Absinthe Supérieure is personally quality taste tested by Delahaye and Rowley

April 1998 Rowley applied EU directive for spirits crafting the legal status absinthe uses to this day. b] Crucially the testing included Thujone, showing distilled Grand Wormwood in Absinthe spirits results in less than 10 ppm Thujone, being an approved level in all spirits under EU regulations. ingredients (squeeze lime wedges and drop into drink) and top with more ice before topping with tonic water. La Fée Absinthe Parisienne was first distilled in July 2000 [1] in association with the Musée de l’Absinthe, Auvers-sur-Oise, France, and its founder and curator, Marie-Claude Delahaye, who is also a Director of La Fée LLP. [2] It was the first absinthe to be legally distilled and bottled in France since the 1915 ban. It is distilled in copper stills at the Cherry Rocher distillery in the Rhône-Alpes region of south-east France and contains nine different herbs and spices, including Artemisia absinthium (Grande Wormwood) and Artemisia pontica (Petite Wormwood). It is bottled at 68% ABV: The traditional strength for French absinthe was 68% ABV - 72% ABV. How to make: Pour La Fée into ice-filled glass with splash of water, let stand. Separately Throw other ingredients with ice. Then strain La Fée into shot glass ('sidecar'). Strain thrown drink into La Fée coated chilled glass.La Fée distil a range of six different absinthes: Parisienne, a traditional French style Verte (coloured/green) absinthe; Blanche, a traditional Blanche (white/clear) style; Bohemian, a modern, Czech style absinthe; La Fée X•S Suisse and La Fée X•S Française, which are two “extra supérieure,” wine-based absinthes; and La Fée NV, a lower strength absinthe for "modern drinking." They teamed up: Moore on the PR and Rowley, among other things, on the creation of a template to legalise the drink in the EU (the Czech Republic was not yet a member). ‘I went to three labs in the UK and not one of them could do the proper chemical compound analysis – crazy!’ says Rowley. But with the help of Prague University, the analysis tools were created to do a proper commercial test.

La Fée Absinthe is a brand of absinthe, a highly alcoholic, distilled spirit containing the herb wormwood ( Artemisia absinthium). La Fée Absinthe was created by Green Utopia, which is owned and run by George Rowley.Once experienced, the local Czech product is the first step to a true appreciation of the finer points of real lager or beer. Unfortunately, consumers in Britain have become so accustomed to the sterility and blandness of lager that is treated to achieve a twelve-month shelf-life, they are often unaware of what they are missing. Marketing hyperbole maintains the illusion by extolling the virtues of “crisp” and “clean” beer, while the original, full-bodied character of the beer is lost in translation. Fortunately, there would be no such difficulty with absinthe, being a spirit with such a high volume of alcohol that it makes pasteurisation irrelevant.