Last year we were commissioned to create an innovative new absinthe at the Emile Pernot distillery in Pontarlier: the brief was for a crystal clear absinthe, with a complex herbal profile, plentiful Pontarlier wormwood, a good louche but a little LESS anise than one might find in a comparable "Le Bleue" from the Val de Travers. Those of you with some knowledge of absinthe distillation will appreciate that this isn't easy to do, as it's the anise that creates the louche-effect.
Our client was delighted with the end result, and, without being too immodest, so were we. Here is a tasting note on the new "Maison Fontaine" absinthe from Dave Hughes, the acclaimed wine and spirits author, and a senior judge at the International Wine and Spirits Competition for over 30 years: