It is distilled in Paris based on a 19th Century recipe and made with 100% natural ingredients including 60% grand wormwood (Artemisia Absinthium). It’s high volume, at almost 70%, so should only be sipped by the most courageous absinthe connoisseurs. Perfect Serve – Traditional French absinthe has always been enjoyed by slowly adding four to six parts iced water through a sugar cube on an absinthe spoon.

Place a sugar cube on the spoon and slowly pour iced water over the sugar until it has dissolved and the louche effect has turned the absinthe to a milky, opalescent green/yellow. Newly refined La Fee Parisienne - Absinthe Superieure - using 100% natural ingredients, in collaboration with Marie-Claude Delahaye, founder and curator of the French Absinthe Museum. This helps preserve the green colour of the liquid inside, which can be affected by exposure to sunlight. Classic absinthe serve: Pour four to six parts iced water - to one part absinthe - over a sugar cube placed on an absinthe spoon. The single distillation process (all ingredients distilled together in alcohol) will naturally vary from batch to batch – caused by subtle differences in the condition of the ingredients (herbs being dried at different temperatures, humidity levels, terroir, seasonal changes during growing etc).Lanfray was said to be under the influence of absinthe when he shot his family, he was also known to be a wine guzzling alcoholic, who had washed down two glasses of absinthe with no less than a creme de menthe, a cognac, six glasses of wine with lunch, a glass of wine before leaving work, coffee with brandy and more wine before committing his crime. Throughout the 1800 and early 1900 s absinthe was enjoyed by many and since the bans have slowly been lifting around the world is once again becoming a fashionable beverage. There are hints of fennel and apple fruit characters with a round textural mouth feel that is both smooth and refreshing. La Fée is the only Brand to have the endorsement and direct involvement of the French Absinthe Museum and Marie-Claude Delahaye.

Its natural colour is obtained through the maceration of herbs in spirit and to protect the all-natural Parisienne, the bottle is coated with a special UV inhibitor to protect the liquid against sunlight avoiding damage to the all natural Read more. The _ga cookie, installed by Google Analytics, calculates visitor, session and campaign data and also keeps track of site usage for the site's analytics report.But if prepared in the correct way with ice cold water dripped over a sugar cube set over a glass of absinthe (spoon comes with the absinthe) it's quite delightful.

uk accepts no liability for inaccuracies or misstatements about products by manufacturers or other third parties. Three Artemisia plants at her heart; Grand Absinthe, Petti Absinthe and Genépi (most other Absinthe’s use only two).

Newly refined La Fee Parisienne - Absinthe Superieure - is distilled in Paris based on an authentic 19th Century recipe containing wormwood and is the only absinthe authenticated by Marie-Claude Delahaye, founder and curator of the absinthe museum. La Fee Parisienne is an absinthe packed with the flavours of traditional Grand Wormwood, Green Anise, Star Anise, Hyssop and Fennel, giving a fresh herbal aroma. Then taste and aroma of the botanicals that are released by the drop in abv through dilution to drinking strength (12% to 16%abv). Content on this site is not intended to substitute for advice given by medical practitioner, pharmacist, or other licensed health-care professional. Newly refined and with no artificial flavours, colours or preservatives, La Fée Parisienne's level of Grand wormwood (Artemisia Absinthium) in the distillation has been increased by 60%.

Our experience shows the process of multiple distillations of separate herbs and spices gives us more control over the finished Absinthe. With a base alcohol made from Beet it's flavoured with the well known Woodworm along with 8 other herbs and spices. Perfect Serve - Traditional French absinthe has always been enjoyed by slowly adding four to six parts iced water through a sugar cube on an absinthe spoon. There is one last stage before we are ready to bottle: A sample is couriered to Marie-Claude Delahaye (in Paris) and George Rowley, who test each batch, using their extensive experience of tasting Absinthe and their knowledge of the original master recipe. A mark of the authenticity of La Fee comes from its endorsement by Marie-Claude Delahaye, founder and greater of the Absinthe Museum.Also sign me up for newsletters so I can get special offers, recommendations, and expert advice to my inbox!