A powerful and intensely aromatic traditional absinthe from Provence, L’Amésinthe is crafted by Liquoristerie de Provence around the classic absinthe botanicals of grand wormwood, green anise, and fennel, supported by a complex selection of aromatic herbs.
Bottled at a substantial 59% ABV, this is a serious, concentrated spirit intended to be slowly diluted with ice-cold water. As water is added, the spirit opens dramatically, revealing layers of anise, herbs, spice, and characteristic wormwood bitterness.
Producer: Liquoristerie de Provence
Region: Provence, France
Country: France
Product: L’Amésinthe
Style: Absinthe
Alcohol: 59% ABV
Nose: Powerful and intensely botanical, with anise, wormwood and fennel leading into fresh herbs, delicate floral notes, citrus peel and subtle spice.
Palate: Concentrated and complex. Sweet anise and fennel initially soften the palate before the more distinctive herbal bitterness of wormwood emerges. With dilution, additional layers of Mediterranean herbs and spice become increasingly apparent.
Texture: Rich and concentrated when neat, becoming silky and considerably more expressive as chilled water is introduced.
Finish: Very long and aromatic, with lingering anise, fennel, herbs and the characteristic bittersweet persistence of wormwood.
Few spirits have a history as fascinating as absinthe.
It became enormously fashionable in France during the 19th century, particularly among artists, writers and Parisian café society. The early evening ritual of drinking absinthe became known as “L’Heure Verte” — The Green Hour.
Its legendary reputation eventually contributed to absinthe being prohibited in France and several other countries during the early 20th century. The spirit later returned following modern regulation and renewed interest in traditional distillation and botanical spirits.
Today, quality absinthe is appreciated not for the myths surrounding it, but for its complex botanical character and distinctive serving ritual.
Don't drink L'Amésinthe as a shot. Its 59% alcohol level and intense botanical concentration are meant to be diluted.
A good starting point is:
1 part L’Amésinthe
3–5 parts ice-cold water
Pour approximately 25–30 ml of L’Amésinthe into an absinthe glass and slowly add very cold water.
As the water enters the spirit, the essential oils released from the botanicals cause the absinthe to become cloudy and opalescent—known as the louche.
Continue adding water until the desired balance of strength and aromatic intensity is reached.
For a more theatrical presentation, place a slotted absinthe spoon across the glass with a sugar cube resting on top.
Slowly drip ice-cold water over the sugar cube, letting it dissolve gradually into the absinthe.
Sugar is optional and depends entirely on personal preference; a well-made absinthe can also be enjoyed simply with chilled water.
Best enjoyed primarily as an aperitif or contemplative after-dinner drink.
As an aperitif, accompany with olives, salted almonds, goat cheese, charcuterie, and Provençal-style small plates.
Its intense herbal character can also provide an interesting contrast with dark chocolate, citrus desserts and chocolate-orange combinations.
A fascinating bottle for serious spirits enthusiasts and guests looking for something genuinely different.
At 59% ABV, L’Amésinthe offers considerably greater intensity than Versinthe Classique. It is therefore particularly suited to guests who want a more traditional, powerful expression of absinthe.
For The Tasting Room, the presentation should be part of the experience. Serve a measured pour in an absinthe glass with a traditional spoon, an optional sugar cube, and ice-cold water, allowing the guest to watch the spirit slowly transform.
For an even more impressive presentation, an absinthe fountain at the Wine Bar would turn L’Amésinthe into a memorable tableside ritual and could create a distinctive signature experience.
Best Enjoyed: Traditional Absinthe Ritual • Slowly Diluted • After Dinner
