Our flagship Gin: Afternoon Haze - Behind the juniper are 9 botanicals, including three Australian natives: lemon myrtle, cinnamon myrtle and pepper berry.
Clean, crisp citrus note coming from lemon myrtle and lemon peel balanced by an earthy sweetness from cinnamon and cinnamon myrtle.
Delicately balanced yet intense. Harmony of spicy earthy, citrus and sweet aromas singing in support of the wild harvested juniper. 46% Alc/Vol allows an amazing level of flavour and aroma mixed while still being sip-able neat.
Creating both traditional French style Absinthe and carefully balanced, sophisticated Australian Absinthe featuring native botanicals.
All of them retaining the true heart of absinthe: Grande wormwood (Artemisia absinthium) and Roman/Petite wormwood (Artemisia pontica).
Important points about Demoiselle Absinthe:
- A genuine absinthe: macerated botanicals are distilled then coloured using other colouring botanicals, this is the only way a true verte(green) absinthe can be made.
- Demoiselle's colour is only from botanicals, no colours used.
- We grow our botanicals, very few Absinthe distillers in the world can say this.
- A proudly Australian made product, from raising and harvesting the botanicals, right through to the finished packaged product, every single step done by the same two hands, artisanal doesn't even start to explain the love and years of research that has gone and continues to go into Demoiselle Absinthe.
Our base spirit is pot distilled five times and our Absinthe is then distilled for a sixth time, in our dedicated Absinthe still.
General Absinthe Information
We hope to shed a little light on this enigmatic drink.
While there have been many styles of absinthe made over the years using many different herbs the one constant across most absithes is the 'trinity' of herbs:
- wormwood (Artemisia absinthium)
- aniseed (Pimpinella anisum)
- fennel (Foeneculum vulgare)
Aniseed and fennel give Absinthe its trademark cloudiness after the addition of cold water (referred to as its "louche").
Is absinthe Always Green?
No, there are historically several styles of absinthe: green (verte), rosé, red (rouge) and white/clear (blanche) all contain a similar amount of grande wormwood. Generally blanche styles are lighter and commonly drunk as an aperitif (before meals), verte, rosé and rouge styles usually have a more complex, herbal flavour. All are also great as a digestif (after meal) drink.
The difference between blanche and the others is that all apart from blanche go through a further colouring step, this is not a distillation but a colouring by steeping various herbs in the distilled clear absinthe to draw out the colour and flavour from the herbs.
The colouring herbs used varies quite considerably in type and quantity, in Demoiselle Absinthe some of the herbs we use are:
Petite wormwood (Artemisia pontica)
Hyssop (Hyssopus officianalis)
Lemon myrtle (Backhousia citriodora)
Good absinthe will only use herbs during the colouring stage, the result is continued exposure to sunlight will cause the colour to slowly change to an amber/gold, even without sun exposure given enough years all naturally coloured absinthe will slowly transition to a golden colour.
Does absinthe make you hallucinate?
No, although many people do feel the intoxication felt when drinking Absinthe is different to that from other alcoholic beverages.
Add water to a ratio of around 1:3 absinthe:water.
There is no right or wrong amount of water to add, different ratios of water will accentuate different herbal tones.
Consuming your Absinthe is something to be savored and enjoyed, remember to take your time add some water, taste, consider and repeat until it is just right.
Addition of sugar:
While good absinthe should not be overly bitter many people do add sugar, this step is optional and purely to the preference of the drinker. For many the ritual of dissolving sugar using a special absinthe spoon and absinthe (water) fountain, or alternatively using a brouilles-absinthes or the more recently created (90's) Absinthe pipe, is a big part of their enjoyment of a quality absinthe.
Setting Absinthe on Fire:
An unfortunate tradition originating in the 1990's (no, not the 1890's). Fire not only burns off the alcohol but all the light, floral components of an Absinthe's flavour transforming it into a heavy shadow of its former self.
Our online store is where you can purchase Demoiselle Absinthe. Click below to enter the store.
Use the contact form below or email me directly: db -at- demoiselle.com.au