Absinthe Pigalle

You may say - is he crazy now, a macerated Absinthe??? Well, we did so many great distillates and had to replace a hopelessly overpriced macerated product, so we simply started developing our own. We ended up with a mixture of 2/3 macerate and 1/3 distillate. Tastings clearly showed that people prefer the Pigalle compared to other macerated Absinthes. The name refers to all the products that were home made in so many Cafes and Bars in Paris in the Belle Epoque. It's got a great wormwood profile, a very nice, sweet anis flavour and it louches very good. The bitter aftertaste is perfectly acceptable and doesn't destroy your palate. In contrary - it's like the bitterness that's been described in literature so often. At a price tag of just below 30 Euro, you won't find anything comparable! 

Absinthe preparation
Pour 2 to 4 cl of Absinthe into a suitable glass and slowly add ice-cold water 1:3 to 1:5 ratio of Absinthe to water. Some Absinthes are bitterer than others and can be sweeten with sugar. Therefore you pour 2 to 4 cl Absinthe in a suitable glass, put an Absinthe spoon on the glass, place a sugar cube on the Absinthe spoon and slowly pour ice cold water over the sugar into the glass. After the sugar cube dissolves, still and enjoy.