La Fée Absinthe
La Fée Absinthe is a brand of absinthe, a highly alcoholic spirit derived from botanicals, including the flowers and leaves of Artemisia absinthium (grand wormwood), together with anise, fennel, and other medicinal and culinary herbs. La Fée Absinthe is known for its traditional production methods and its role in the revival of absinthe in the modern era.
History[edit | edit source]
La Fée Absinthe was first produced in the late 1990s by George Rowley, who collaborated with Marie-Claude Delahaye, the founder of the Musée de l'Absinthe in Auvers-sur-Oise, France. The brand was instrumental in the re-legalization of absinthe in several countries, including the United Kingdom and the United States.
Production[edit | edit source]
La Fée Absinthe is produced using traditional methods, including the distillation of grand wormwood, anise, and fennel. The production process involves macerating the herbs in alcohol before distillation, which extracts the essential oils and flavors. The resulting distillate is then diluted to the desired alcohol content, typically around 68% ABV (alcohol by volume).
Varieties[edit | edit source]
La Fée Absinthe offers several varieties, including:
- La Fée Parisienne - A traditional green absinthe with a strong herbal profile.
- La Fée Blanche - A clear absinthe, also known as a "blanche" or "bleue," with a smoother, more delicate flavor.
- La Fée NV - A lower-alcohol version designed for cocktails and mixed drinks.
Cultural Significance[edit | edit source]
Absinthe has a rich cultural history, particularly in the late 19th and early 20th centuries, when it was popular among artists and writers in France and Switzerland. La Fée Absinthe has played a significant role in the modern revival of absinthe, helping to dispel myths and misconceptions about the spirit.
Consumption[edit | edit source]
Traditionally, absinthe is consumed by diluting it with water, which causes the drink to louche, or turn cloudy. This is typically done by slowly dripping water over a sugar cube placed on a slotted spoon, which rests on the rim of the glass. This method enhances the flavors and aromas of the absinthe.
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Contributors: Prab R. Tumpati, MD
