Aretz | Absinthe La Muse Verte

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$106.00

This original family recipe currently in use is from the early 1900s and is the result of tedious research and the delicate blending of about eight plants, reminiscent in flavour and colour of the original absinthe. The Grande Absinthe (wormwood) brings out the fresh bitterness, but really it is the secret blending with the other plants that gives a perfect balance between the bitterness, the alcohol and the aromas.

Artez La Muse Verte Absinthe

This original family recipe currently in use is from the early 1900s and is the result of tedious research and the delicate blending of about eight plants, reminiscent in flavour and colour of the original absinthe. The Grande Absinthe (wormwood) brings out the fresh bitterness, but really it is the secret blending with the other plants that gives a perfect balance between the bitterness, the alcohol and the aromas. This product brings us back a century, to the times of the Muse Verte, with artists such as Beaudelaire, Verlaine, Hemingway, Van Gogh, and Rimbaud…  

The Quality

It’s one of the rare absinthe on the market with a historical alcohol content of 68%. It’s the only absinthe made with totally fresh, cut baby absinthe leaves (used within 5 min. of harvest) grown on the property, a unique particularity from the original recipe, which gives it this beautiful, luminescent jade color. Each plant in La Muse Verte Absinthe is carefully selected and is steeped in neutral alcohol of various alcohol content depending on the plant, in order to extract its best essential oil. All the infusions are then assembled with great care over different periods of time. Some of the plants macerate for more than 3 weeks. The final product undergoes a meticulous decantation and natural filtration process with wool and paper, just like in the ancient times: quality comes first. Preparation: 6 to 8 volumes of water for 1 volume of La Muse Verte Absinthe. Note: La Muse Verte Absinthe contains no sugar, no additives, and is entirely natural. That is the reason why it is packaged in a black opaque bottle, so that the light does not spoil its color or taste.  

Tasting Notes

Plants: grande absinthe, star anise, lemon balm, sage, fennel, hyssop, etc… Colour: bright jade green Nose: subtle vegetable notes and hints of spring scent. Palate: herbaceous under-wood, floral, spicy hints of anise.  

Reviews

  • 96 points. “Extraordinary, Ultimate Recommendation
  • “Rich green hay color that turn milk cloudy when mixed with water in the glass. Fragrant mint, tarragon and fennel seeds are dominant and enticing. The palate is hot with matcha spice, licorice and balancing sweetness leads into a long finish.” Ultimate Spirits Challenge 2018, Chairman’s Trophy, 97 points
  • “Extraordinary, Ultimate Recommendation”, Ultimate Spirit Challenge 2013 
  • 90 points. “Excellent / Highly Recommended”, Ultimate Spirits Challenge, 2010
  • “…very good purity…wonderful scents… a quality that’s unusual and pleasing… more in line with how I envision real absinthe to be.” Spirit Journal

A Brief Introduction to Absinthe:

Originally, the Egyptians used the absinthe plant as an herbal remedy. Later on the Romans and Greeks used it as a potion composed of the absinthe plant and wine to treat stomach bugs. In the 17th century, a Swiss doctor created an elixir d’absinthe, the first spirit-based absinthe. At that time, the spirit was primarily composed of anise, the absinthe plant (wormwood), and alcohol and was also used for medicinal purposes. There are no set official regulations or area of appellation for the making of absinthe yet. Some absinthe are distilled and therefore clear, some absinthe are distilled and then colored, and some are simply macerated in beet or grape spirit, enabling the final product to keep its beautiful natural green color and intense flavours which are derived from the plants used in the maceration. Wormwood can be hallucinogenic when combined with alcohol if consumed in extremely large quantities, however, it has been established that a person would be seriously impaired by the alcohol long before they could be impaired by the wormwood. The fogginess that occurs when adding water to pure absinthe comes from the anethol, a component of the anise plant which is insoluble in water. To obtain the best fogginess (louche), cold water needs to be added a few drops at a time to the absinthe.

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