Grande Absinthe (Wormwood), Genepi (Alpine Wormwood), Star Anise, Fennel, Coriander, Green Anise, Southern, Wormwood, Hyssop Bench... seating which might mean sharing a table! Excellent Tartiflette, pasta and salads.Staff do not speak English but menu has English translations and our rudimentary French was enough! The solution, I felt, was simple: I would export only beer with a maximum shelf-life of six months, which would retain its body and integrity. If it could be done locally with milk, with only three to seven days’ shelf-life, I surmised that it was logistically possible to export a drink that was good for six months, affording the consumer the luxury of true-tasting, fuller-flavoured Czech beer. It worked! The base alcohol is distilled from sugar beet, a plant commonly grown in France, Switzerland and throughout the northern hemisphere. The root is distilled to make a neutral spirit (at approximately 96%): La Fée Blanche and Parisienne are both distilled with beet neutral alcohol, other base spirits included grape alcohol (as used in our La Fée X•S range) and grain (as used in our NV (ENVY) and Bohemian range) all being examples of neutral spirit used for the production of the French & Swiss absinthe during its heyday. Method: Pour absinthe into ice-filled glass and top with water. Leave the mixture to stand in the glass. Separately, shake liqueur, bourbon and bitters with ice. Finally discard contents of absinthe-coated glass and fine strain contents of shaker into absinthe washed glass. (Note that there is no ice in the finished drink.)

My company set out to change absinthe’s status as merely an artefact of the past. Reading about absinthe is one thing. But seeing it, smelling it, tasting it, and finally experiencing it take one both physically and mentally to another level of understanding. Absinthe opens a door in time to a bygone age, bringing to life the heady atmosphere of Paris in the thirty years of decadence and enlightenment which led up to the Great War of 1914. So-called because if there should be an earthquake on when you are drinking it, you might not notice… University, they carried out 1st commercial tests for him since 1915 ban, proving absinthe with thujone, was within EU limits to imbibe, enabling absinthe return at The Groucho Club, Soho, London, November 1998. Phylloxera decimates vineyards across Europe and especially France – Absinthe becomes the perfect replacement for wine, accelerating Absinthe’s popularity. The Fine Art of Distilling & Blending The nine botanicals of La Fée Parisienne are individually distilled (as opposed to a single distillation of all the ingredients together). These distillates are then carefully blended by the master distiller according to the French Absinthe Museum approved recipe.La Fee is up there with DAC for me and slightly ahead of Restaurant Toura in terms of mountain dining

French government issue absinthe to soldiers in North Africa, to ward off disease. Returning troops contributed to making the drink popular in the cafes.ingredients (squeeze lime wedges and drop into drink) and top with more ice before topping with tonic water. La Fée X•S Suisse, officially released in 2007, is a La Bleue produced in the town of Couvet in the Val-de-Travers region of Switzerland. Each distillation takes place in small copper stills which have the capacity to produce just over 100 bottles. It has a wine alcohol base.