Gift boxed presentation with absinthe spoon. Francois Guy is a distilled absinthe from Pontarlier, finished at only 45% alcohol. Amazingly, this does not detract from its full taste, which has gained a very strong following. It has a light olive green tint which turns milky white (louches), on addition of water. The nose is complex and herbal with green anis and fresh wormwood to the fore. It has a clean, refreshing taste and makes an ideal aperitif diluted with 2 to 3 parts of water.

In a gift box with absinthe spoon and serving instructions. Absente '55', made with the same ingredients as the best Absinthes of 'La Belle Epoque', was the first of its kind to be legalised in France where it has been produced since 1915. This liquor is prepared from an infusion and essence of absinthe herbs (1,5 %), lemon balm and mint spirits, cane sugar and alcohol. In 1830, officers used to advise soldiers in Algeria who were not feeling well to add a few drops of Absinthe liqueur to the more-or-less pure water they were given to drink. But soldiers and officers alike preferred to increase the dose, and this beneficial liqueur also cured homesickness. And so abinthism was thus created under the African sun, and the medication became a source of inebriety. But anti-drinking campaigns sprouted up nearly everywhere in Europe, and their main target was Absinthe. Belgium banned it in 1906 and Switzerland followed suit in 1910. France simply levied a tax on it. But on January 7, 1915, Poincar confirmed these various measures; on March 4, he extended them to various limitations that applied to bars, and eventually there was a total ban on Absinthe.

The anise/wormwood profile has been lightly enhanced, which has also improved the body, overall aromas and louche-effect. Un Emile Pernot 68 is a premium absinthe traditionally made to a 19th century recipe by steeping Grand wormwood (Artemisia absinthium), green anise and other plants in alcohol and distilling the macerated charge in an absinthe still. The colour is achieved naturally by soaking plants in the distillate. No star anise is used, which was typical of the traditional Pontarlier absinthe recipes. To best appreciate the complex flavours and louche, it must be properly served by slowly dripping cold water into it, as should all the absinthes from the Emile Pernot distillery.

Un Emile Pernot 68 Sapin has a unique flavour derived from the inclusion of pine (sapin) buds in a 20+ plant distillate which has been blended with the traditional Un Emile absinthe. Absolutely unique, it will please any lover of the atmosphere of the Great White North! Serving suggestion for Christmas year-round: In a blender, add 1 1/2 ounces Un Emile Sapin and 1 1/2 ounces of orgeat (almond) syrup to a handful of ice, mix until smooth and grate a dash of nutmeg on top for an exciting egg-nog alternative!