All our absinthes are produced with around ten different plants: grand wormwood, Roman wormwood, hyssop, lemon balm, coriander, etc. Each plant is macerated and separately distilled. This gives us various distillates, which we blend in varying proportions and with different ABVs. While each of our absinthes is unique, they all share a characteristic aniseed flavour.

The colour is entirely natural and derives solely from the chlorophyll extracted from the plants.

How should you take your absinthe?

A whole ritual is involved in serving absinthe. The fashion is not to drink absinthe neat, but as people once did during the flamboyant age of the Paris absinthe bars.

• Pour 2cl of absinthe into a glass.
• Place a slotted spoon over the glass and put a sugar cube on the spoon.
• Pour well-chilled water very gradually onto the sugar cube.

It soaks up the water and then gradually dissolves. The sugary water then drains through the slots in the spoon and mixes with the absinthe. If the sugar dissolves entirely, this generally means that the right quantity of water has been used.