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.
|Overall Rating||No Ratings|
Tags: Louche Absinthe