MEZENK Absinthe Recette du Velay (62%)

Description After long years of prohibition and demonisation, absinthe, the muse of painters and poets in the 19th century, is back in French distilleries. The tradition of producing this ancestor of all aniseed-flavoured drinks has endured in Switzerland and in the Doubs mountains. By environmental analogy, it is entirely in keeping with the spirit of Auvergne. Indeed, the cultivation of absinthe is particularly favourable there. The basis of the recipe remains the same for all absinthes, green anise, fennel, grande and petite absinthe. There is still a great deal of freedom for any distiller to personalise his production and enrich it with his own sensibility. So I naturally chose to adjust the composition with some of the plants that flourish naturally in the Haute Loire: verbena, cistre, wild thyme, caraway or meadow cumin.... Connoisseurs will appreciate the complexity and herbal notes that coat and enrich the aniseed structure of the eau de vie. It can be drunk in the 'old-fashioned' way, with the ceremonial use of sugar and a spoon, but also in a more modern way in delicious cocktails, or as an ingredient in gourmet and refined gastronomy or pastries.

Aromatic profile The nose is rich and powerful. Anise dominates but is not overwhelming.The botanical notes are complex, with hints of menthol and lemon.With the addition of 3 to 4 volumes of water, this absinthe reveals the full richness of its aromatic palette: candy anise, citrus fruit, mint and hints of honey.