Absente 55 AbsintheAbsente 55 Absinthe
Absente 55 Absinthe
55°- 70 cl
Absinthe is very characteristic. This is a clever blend of absinthe, artemisia, green anise and balm : delicate, sweet and slightly spiced.
PREMIUM ABSINTH LIQUEUR
Absente is issued from the distillation of Artemisia Absinthium associated with the subtle blending of alcohol, mugwort infusion, star anise essence, balm, peppermint and anise distillates… With its limpid and bright color, Absente was the first legal absinth liqueur containing thujone launched in 1998.
Absente contains 10 mg/kg of thujone.
Absinthe, nicknamed “green fairy” and banned in 1915, was authorized again in 1988. It is only in 2011 that its level of thujone (molecule present in the plant which, in strong dose, was supposed to make mad) is fixed at a maximum of 35 mg/kg. Very appreciated for its taste of wormwood and its green reflections, this alcohol seduced many artists of which Van Gogh, Baudelaire, Toulouse-Lautrec, Picasso, Oscar Wilde… The famous tasting ritual is still practiced according to the tradition, by pouring water on the absinthe, through a perforated spoon supporting a sugar. Absinthe is made by macerating plants (grand wormwood, petite wormwood, green anise, fennel,…) in a mixture of alcohol and water, followed by a distillation. It contains between 55 % and 75 % of alcohol.
Distillerie de Lure, founded in 1898 at Forcalquier, in Provence, knew a succession of owners for nearly 80 years, amongst whom was Henri Bardouin, a man with a passionate interest in plants and herbs. Then in 1974 Alain Robert and his small team took the helm of the company now known as Distilleries et Domaines de Provence. Certain emblematic brands have existed since the first days of the Distillery, and other have been created over the years to correspond to the evolution in tastes and drinking habits.
Today our specialities are sold in over 78 countries all around the world.
Why Distilleries et Domaines de Provence are established at Forcalquier?
The company has a rich past. It is heir to a tradition that developed in the region of Forcalquier at the foot of the Lure mountain dating back thousands of years, that of the travelling apothecary. And it is this link that it has maintained with the place and practices of its origins which gives the Distillery its strength.
A paradise for botanists
The geographical situation of the Lure mountain, between the Alps and the Mediterranean, means that this area benefits from a unique climate ideal for the development of all types of plants.
“The Alpes de Haute-Provence department is rich with some of the most abundant and varied flora in France, and is no doubt unique in the number of plant and botanical groups to be found there.”
In 1896 a botanist named Théodore Coste wrote that “there were as many different varieties of plants in this countryside dominated by the Lure mountain than in the lands between the Mediterranean to the northern shores of France.”
Naturally, plants were used therapeutically and had been gathered for this purpose since Neolithic times, eight thousand years ago. Phytotherapy remedies used today have their origins in this period.
It was a science that developed at the time of the Greeks and the Romans, with practices that used plants for their therapeutic value but also for their magical qualities.
The wealth of plant species on the Lure mountain allowed many different professions to emerge in the region of Forcalquier – from the first herb gatherers to travelling apothecaries, then pharmacists and later, the distillers.
Autonomy Davo Plum Aperitivo BittersAutonomy Davo Plum Aperitivo Bitters
Autonomy Davo Plum Aperitivo Bitters
Garnet red in colour, our Davo Plum Aperitivo Bitters balances tart Davidson Plum (a lip-puckering sour native Australian plum grown in tropical rainforests) and Rosella flowers with sweet Aussie oranges and a hint of Tasmanian Pepperberry. Sweet with a hint of bitterness, expect flavours of plum, citrus and raspberry with a slight peppery finish.
Like the famous, bright orange European bitter aperitivos, the Davo is best drunk with something fizzy.
Our ‘About Us’ story is probably a little different to other distilleries. We’d love to say that our spirits were born from our need to express our passion for individuality and love for crafting something from scratch, using only the most rarest of exotic species kissed by angels and all that tripe, but in all honesty, the reason was quite different.
As we started learning about the process of spirit production, we were astounded by the amount of resources required to produce a bottle of liquor. We felt so many aspects of the process were well, ‘environmentally disproportionate’. We saw the huge quantity of grain and water being used in the fermentation process, the energy required during distillation, the importation of single-use glass bottles and exotic botanicals from all corners of the earth.
So we decided to figure out our own, more sustainable approach to craft spirits.
By using native species of Australian botanicals, we can support local businesses, local farmers and reduce food miles and associated fossil fuels. Instead of peeling whole fruits, we collect citrus peels left over from Market Juice Co after they’re done squeezing fresh juice.
We think consumers should be able to understand the environmental impact of what they eat and drink. And while producing spirits like this won’t change the world, we hope it will influence consumers on the environmental footprint of simple things – like good booze!
Bitteroma AssolutoBitteroma Assoluto
Intense ruby red color.Overwhelming aromas of bunches of aromatic herbs attributable to the origin of the raw material; from rosemary rather than thyme, from sage to juniper, from helichrysum to mugwort that follow each other enriched with hints of orange, tamarind and cloves.On the palate it is dry but enveloping, decisive and inviting, with a very remarkable and concentrated bitter note with a persistent and very long finish all attributable to citrus.An intense product, which presents itself as a protagonist in the bitter market. Wrapped in a label that smells of art, the Bitteroma Assoluto embodies the best hints of Sardinia and its herbs. Transversal and democratic in the combinations, the citrus finish and the predominant note of bitter make it perfect in mixology.
Simply perfect for an aperitif even alone or almost, served with ice, a slice of blood orange and a few drops of Angostura.
Dolin & Cie Suedois DolinDolin & Cie Suedois Dolin
Dolin & Cie Suedois Dolin. A traditional digestif from the French Alps that started life as a medical elixir capable of “remedying over 46 diseases”. Joseph Chavasse, founder of La Maison Dolin, saved the recipe from oblivion and decided to market it under the name “Suédois Dolin” in memory of the doctor who first used it to help his patients.
Imperial Measures Distilling Ruby BitterImperial Measures Distilling Ruby Bitter
Imperial Measures Distilling Ruby Bitter. Ruby Bitter is our take on an Amaro. Consisting of 12 interwoven botanicals creating a complex bitter-sweet balance. Ruby Red Grapefruit, Gentian, Rhubarb and Ginseng Harmonise to offer an earthy citrus driven palate.
MMC1 Mout Mute Au CognacMMC1 Mout Mute Au Cognac
MMC1 Mout Mute Au Cognac
A unique French fortified aperitif, perfect gift for the wine or spirit lover who has tried everything…
MMC1 stands for “mout mute au Cognac” or must blended with Cognac. It is made from fresh grape musts, added to Cognac, and aged together for 7 years minimum in french oak barrels. The MMC1 was made at a small estate in Petite Champagne. Bottled without any addition of sulphur nor sugar. Limited quantities.
Straw yellow colour. On the nose, lots of fruit and minerality. On the palate, very soft, not very sweet. Nice acidity, balanced.
Cognac de Collection Jean Grosperrin – Artisanal Vintages – Jean Grosperrin worked as a cognac broker in the Cognac region. A broker in eaux-de-vie plays a very discreet yet strategic role between the producer and the buyer. His job is to evaluate the quality of the eaux-de-vie and to introduce interested parties to each other. His profession takes him to many cellars to estimate the value of different batches, among which there are sometimes some very old cognacs. Practically all vine growers distil their own harvest and they usually conserve, as former generations have done before them, some barrels of cognac in their cellars. These family treasures are very rarely up for sale and the transactions are very confidential. It is these cognacs, sometimes very atypical with strong personalities that Jean and his son Guilhem (since 2004) seek to obtain in all the appellations of Cognac. And digging into documents, family histories allows for description and anecdotes on each cognac which makes great reading. Tasting Notes are precise, to the point, short, not at all the excessive praise and lies. And their selections and vintages are astonishing. Success means, that supplies run out often.
Poli Vaca Mora Amaro VenetoPoli Vaca Mora Amaro Veneto
Bitter liquer obtained by putting aromatic herbs in infusion in Grappa and alcohol
Bitter liqueur with natural infusion of plants, herbs and flowers with digestive properties.
Its aroma recalls a wooden box full of officinal herbs and mint leaves.