Hapsburg Brand Absinthes are made in Bulgaria and come in ABVs of 69% (Hapsburg Red), 72.5% (Hapsburg Green Label), 79% (Hapsburg Black Amere), 85% (Hapsburg Red Label) and 89.9% (Hapsburg Yellow Label). Reviews find mild flavors of anise and wormwood in each bottle.

See larger image Hapsburg Super Deluxe Absinthe Red Label () New From: 39.65 In Stock

Hapsburg Traditional Absinthe 72.5% with Absinthe Spoon - 500ml () New From: 34.59 In Stock

See larger image La FEE Absinthe Blanche Absinthe 70cl Bottle () New From: 39.89 In Stock

See larger image NV Absinthe Verte 38% - 70cl () New From: 19.95 In Stock

La Fee is the first maker of absinthe to produce the spirit (distillation and packaging, including) in France after the ban in 1915. Its La Fée Parisienne, distilled in 2000, kickstarted the absinthe revolution that has now taken the globe by storm. Parisienne is also the only absinthe that is approved by Marie-Claude Delahaye, the world renowned absinthe expert and curator and founder of the Absinthe Museum in Auvers-sur-Oise, France.

Other brands under the La Fee mark include the La Fee Absinth Bohemian, the La Fee Absinthe XS (Extra Superieure) Suisse Absinthe and the La Fée XS Française. All these have a common denominator apart from their name and that is that each of these carries important historical attributes from the golden days of the absinthe, from the traditional recipes being used to the location of distillation. Bohemian embodies the rebellious absinthe blend that developed in Czech Republic, one of the few countries that never banned the spirit and thus continued to produce it. XS Suisse Absinthe is La Fee’s nod to the birthplace of absinthe, the Val-de-Travers in Switzerland carrying with it the Swiss’ traditional form of clear absinthe and is even distilled right where it all began. La Fée XS Française embraces absinthe’s French roots, being produced right where the first distillery (and later on most distilleries) of absinthe were built, the town of Pontarlier. XS Francaise varies with Parisienne in its more notable wormwood taste as opposed to the latter’s anise-leaning flavor.

La Fee also introduced an absinthe for the contemporary absintheurs, taking into account the modern-world’s love for cocktails and mixes through the NV Absinthe Verte. This absinthe still has the traditional ingredients that include wormwood, anise and fennel, only they’re mixed with ingredients and through methods that best produces a base for the mixes of modern drinkers.

See larger image La Fee XS Suisse Absinthe 53% - 70cl () New From: 84.69 In Stock

See larger image La Fee XS Francaise Absinthe 68% - 70cl () New From: 84.69 In Stock

See larger image Jade Nouvelle-Orl�ans absinthe flask 68% - 200 ml () New From: 22.50 In Stock

A resurgence of absinthe in the US has brought to the forefront authentic recipes of the notorious and mystical Green Fairy. One man that should largely take credit for this is the creator of Jade Nouvelle-Orleans, Ted Breaux. Ted has not only disproved the basis of absinthe’s notoriety (that it had been the culprit of horrid crimes back in the day for its thujone content that can be derived from the herb wormwood), he’s also become the backbone of the production of the finest, closest to the pre-ban absinthe (if not authentic). Having tasted pre-banned absinthes and studied the chemistry of the drink, Ted Breaux has undeniably earned his reputation as the Grandfather of Absinthe.

Jade Nouvelle-Orleans is a novelty of Breaux that he has introduced under his line of authentic absinthes, Jade. What makes this the odd one out among the Jade lot is it doesn’t come from age old recipes but it is instead a personal interpretation of Breaux of what the absinthe drinkers from New Orleans (which was the center of absinthe in the US in the advent of the 20th century) were having before the ban. Today’s absintheurs have found Jade Nouvelle-Orleans to be interestingly different indeed. At 136 proof, Jade Nouvelle-Orleans boasts a sweet aroma that belies its complex taste that is anything but dominated by saccharine. There’s a balance among all the ingredients, one would find hard to pick out any particular flavor or ingredient. What is definite is that it produces a very refreshing floral and sweet-spicy taste in the mouth that lingers for a tad bit longer than most.

Enthusiasts find that a meticulously dripping of slow and steady stream of ice cold water in threadlike volume brings out Nouvelle’s utmost potential in the louche department and, ultimately, that of its natural flavors.

See larger image Combier Blanchette absinthe flask 60% - 200 ml () New From: 15.65 In Stock

Combier Blanchette Absinthe is every bit an epitome of its name. It is an absinthe that has a blanche color (well, more like translucent) and is made for the Distillerie Combier. You could say that it is a designer spirit with big names directly involved in its production namely, Ted Breaux and Combier. Ted Breaux is considered to be the Grandfather of Absinthe, having studied the spirit since the mid 1990s, including tasting pre-banned versions and testing their composition (interestingly enough, he’s a chemist). Combier stands for The Combier Distillery where the Blanchette is made. The distillery has been around since the 1800s and remains virtually unchanged with Alambics from the premium absinthe maker, Pernot Fils.
Another thing that makes Combier Blanchette Absinthe stands out is that it brings history into the modern times, bringing together the two major hubs and historically influential places as far as absinthe goes, Val-de-Travers in Switzerland and France. Val de Travers is where it all started; it is where absinthe was born. Meanwhile, France is the center of distillery and prevalent consumption of the spirit back in the 1800s. Combier Blanchette Absinthe is made from an ancient Swiss recipe and is produced in the same distillery as its ancient version.

Silver Medal Winner at the 2006 International Wine and Spirits Competition and Gold Absinthe Spoon Winner at Pontarlier ‘Absinthiades’ 2006, Combier Blanchette Absinthe is a masterful and harmonious marriage of all the classical flavors of absinthe (wormwood, anise, fennel) and then some more in a 60%ABV concoction. Many profess that the spotlight is on wormwood on this although you get to taste most of the other ingredient before you get to its lasting, satisfyingly bitter taste. Combier Blanchette Absinthe creates a beautiful louche and brings out its full flavor when prepared the traditional way. Enthusiasts also swears that the Blanchette, like fine wine, gets better with age.

See larger image Sebor Absinth, 500 ml () New From: 26.49 In Stock

One of the more popular Czech absinthes, Sebor Absinthe remains true to its region’s version of The Green Fairy. It is hard and bitter and not necessarily in a negative way. The Czech Republic, along with Spain, are just some of the localities known for their strong interpretation of absinthes and interestingly enough, they’re one of the few countries who never banned the drink. This arguably makes Sebor one of the authentic ones out there.

Sebor Absinthe contains the classic ingredients of anise, fennel and wormwood. Its wormwood content is a maxed out volume of the legal amount. (Wormwood is said to be the main component in absinthe that provides a hallucinating effect on its consumer.) Nevertheless, it remains to be safe and quite frankly less harsh than other Czech absinthes at just 55% ABV. It uses but natural ingredients, no sugar or added coloring, under traditional brewing methods which include maceration.

With more than 13 herbs (chamomile, coriander, mint and lemon balm, among others) in the mix and a century old recipe to back its production, Sebor Absinthe provides a simple yet pleasing play of flavors on your palate. Although many abhor the sugar-burning ritual of burning absinthe, this seems to be the best way to enjoy a shot of Sebor.

See larger image Chocolate Absinthe Liqueur 500 ml () New From: 15.36 In Stock

Many absinthe connoisseurs have vouched for the exquisite pairing of chocolate with absinthe. This perfect balance of flavors is perhaps the reason why the well-renowned and one of the world’s top distillers of contemporary absinthe, Paul Devoille, came up with Chocolate Absinthe Liqueur. This mild version of an absinthe, at 18% ABV, with the creamy inclusion of the best kind of chocolate captures the essence of what Paul Devoille represents: interesting combinations of surprising ingredients with the traditional brew that is absinthe (grand wormwood, anise and fennel). In and of itself, Chocolate Absinthe Liqueur is an adventure. Take the adventure up a notch by coming up with a cocktail mix all your own.

See larger image Nemesinthe Absinthe 60% - 700 ml () New From: 29.95 In Stock

A modern absinthe with a hard kick, Nemesinthe Absinthe is a keeper if it is affordability along with the peculiar and intense you’re after and by intense, think Spanish absinthe. At 60% ABV or120 proof, it is anything but mild, from the aroma to the louche all the way down to the aftertaste. The makers of Nemesinthe have put much emphasis in producing an absinthe that would cater to the contemporary drinker’s taste. That being said, contemporary is interpreted here as an oil mix absinthe that has a minty aftertaste after a series of searing classic absinthe flavors of anise, fennel and wormwood. Its unique blend is, simply put, not for everyone. But then again so is absinthe in general.

Nemesinthe Absinthe is the brainchild of a yearlong collaboration and research of traditional recipes of Liquers de France and a Swiss company. It is produced in the same distillery that brought to life Bacardi’s Oxley gin, Timbermill Distillery in South West London. Nemesinthe is made to be a perfect base for traditional and modern absinthe cocktails.

La Clandestine is handcrafted to perfection by Claude-Alain Bugnon using only ingredients from the birthplace of absinthe, Couvet (the Val-de-Travers) in Switzerland, and a distillation process that caters to small batches. It is 100% authentic with no added sugar and zero artificial coloring (the bottle is blue), very much unlike the modern absinthe you see in the market today.

La Clandestine is slightly expensive but that only goes to show how much craftsmanship is poured into every bottle. At just 53% ABV/106 proof, you will get a brilliant mix of the plants from the Alps being used (including traditional absinthe ingredients: grand wormwood, fennel and anise). A serving is a feast for the senses: a wonderful fragrant, floral aroma; a delicate and refreshing taste with a lingering bitterness (but none of the harshness of most absinthe); and beautiful blue reflections that quite so often appear when the Clandestine absinthe louches as 3-4 parts water is added. At 700ml per bottle, La Clandestine is versatile enough for modern and traditional cocktails.

Pernod Absinthe is the closest you can get to the pre-banned absinthe produced in the early 1900s. Or at least this is what the history of Pernod’s makers dictate. Pernod Absinthe is made by the first ever absinthe distillery in Switzerland owned by Henri-Louis Pernod. The brand, which was then Pernod Fils, then moved to a bigger distillery in France and has since enjoyed a reputable and premier name in absinthe production until the brew’s eventual banishment.

Nearly a century after, Pernod Fils has reincarnated to become the Pernod Absinthe that can be seen and bought in the market today. Despite the authenticity claims of the century-old company, many claim that the current Pernod is anything but what it was like in the 1900s. It is said to bear instead a resemblance closest to that of Pernod pastis, an anise beverage that the company has been making in Spain since the absinthe ban.

A bottle of Pernod Absinthe could set you back by a few more dollars than most. It has an ABV of 68% (136 proof) and should give you the hit the spirit is famous for, and that is despite its mild-like taste owing to the fact that it is anise-leaning in flavor instead of wormwood. It is still best to drink it the traditional way (with sugar and cold water), of course, to bring out the flavors of the herbs. But it can be mixed a few different ways as a cocktail drink to fit the taste of the more modern, more adventurous ones.

See larger image Louche Absinthe, 700 ml ()

Vintage absinthe (or the banned absinthe in the 19th century before its revival in the 1990s) is best defined by its quality or ability to louche. La louche doesn’t just define the spirit, it is pretty much part of its essence, part of the experience that is absinthe that many writers were inspired into writing back in the day. Simply put, you will not have truly experienced absinthe without experiencing the louche.

Getting a louche from an absinthe is a mystical experience to the senses – a feast for the eyes and an organic indulgence for the taste buds. The ritual is as simple as pouring yourself a shot of absinthe, placing the absinthe spoon in, adding a cube of sugar on the spoon and slowly pouring iced water (about 3 times as much as your absinthe) on the sugar. What results is a delightful clouding that soon turns into a wonderful play of the color green, turning from emerald to a lighter shade.

The louche process provides a powerful way for the ingredients to release their potent, essential oils. So it certainly isn’t just a frivolous ritual; it’s a vital component of the absolute and authentic absinthe experience. Louche Absinthe by Alain Lemercier, a 6th generation master distiller, incorporates all that in a low ABV spirit but which the authenticity of the experience becomes anything but. Distilled using just the right amount of wormwood, it aims at providing a satisfying yet responsible enjoyment of the notorious brew.