As the popularity of Absinthe swept through France during the mid 19th century, the “Green Fairy” began making her way over to the “Paris” of the New World: Nouvelle-Orléans (New Orleans). French-speaking travelers and immigrants alike carried their taste for Absinthe to this vibrant port city, and before long, French apothecary Antoine Peychaud was doling out 'healthy' Absinthe-laced cocktails from his Royal Street shop. The popularity of Absinthe surged in French-speaking Louisiana, and when Henri Degas and Oscar Wilde arrived in New Orleans in the latter part of the 1800s, they had no trouble finding imported French and Swiss Absinthes among other familiar comforts. By the advent of the 20th century, cafés such as the famous Old Absinthe House were making a name for themselves by cooling the humid summers with Sazeracs, Absinthe Frappés, and even the occasional Absinthe crème de glace. Unfortunately, it all came to a halt with the U.S. ban on Absinthe in 1912 ... or did it? This exquisite Absinthe represents the inspired work of native New Orleanian T. A. Breaux, and its heritage is rooted in the original Absinthes that made the Sazerac cocktail and Absinthe Frappé famous. Its unique distillation of stimulating “herbes toniques” is just what the Belle Époque chimistes prescribed for various subtropical ailments. The light, stimulating mouth feel and delectable floral finish of Nouvelle-Orléans Absinthe Supérieure present the connoisseur with a unique perfume and texture that disappeared along with the artisanal bands almost a century ago. We invite you to see why we truly consider Nouvelle-Orléans Absinthe Supérieure to be "L'esprit du Vieux Carré".
|Alcohol content:||68% vol.|
|Lebensmittelunternehmer:||Combier SAS, 48 rue Beaurepaire 49400 SAUMUR|
|Country of origin:||Frankreich|