La Fee ‘Parisienne’ Absinthe 700ml

a Fée Parisienne is a classic Absinthe Supérieure, distilled using 100% natural ingredients, in collaboration with Marie-Claude Delahaye, founder and curator of the French Absinthe Museum.

This is a classic Verte (green) Absinthe Supérieure
All-natural ingredients and colour (macerated herbs), distilled in France. Central ingredient being Grand Absinthe (Artemisia absinthium) and having a classic strength of 68%abv.

La Fée is distilled using three artemisia plants at its heart: Grand (Artemisia absinthium) & Petit Absinthe (Artemisia pontica) and Genepi (Genepi Artemisia), Green and Star Anise, Fennel, Hyssop and Coriander.

The Fine Art of Distilling & Blending The nine botanicals of La Fée Parisienne are individually distilled (as opposed to a single distillation of all the ingredients together). These distillates are then carefully blended by the master distiller according to the French Absinthe Museum approved recipe.

This method is much more labour intensive and time consuming than a single distillation, but the extra effort allows our Absinthe Supérieure to be replicated time and time

“La Fée captures the aroma and taste that great writers and artists such as Rimbaud, Toulouse-Lautrec and Vincent Van Gogh enjoyed at the end of the 19th century”. Marie-Claude Delahaye

The nose neat is a powerful smooth spirit with a noticeable herbal Artemisia profile with soft tones of anis, fennel and spicy coriander showing… … after dilution the louche effect has turned the absinthe supérieure to a milky, opalescent green/yellow and opens up the aroma and taste, as the essential oils trapped in the distillations are released, filling the air and your senses.

Absinthe is no stranger to cocktails An essential ingredient for all bars during the Belle Epoque. Absinthe features in many pre-absinthe ban cocktail books, including Jerry Thomas Bar-Tender’s Guide (1862) & Harry Johnson’s New and Improved Bartender’s Manual (1882)

French and Swiss Absinthe was enjoyed by millions across the world in the 19th and early 20th Centuries. Since 1998 we have been involved in bans being lifted around the world, as absinthe is once again becoming a must-have for any bar, restaurant or club