Pernod Absinthe takes us back to the history of absinthe in the 19th century, when absinthe sold 6 times more than wine and artists all over the world swore by Pernod absinthe. The green fairy is back in its traditional version. Almost a century after it was banned, the spirit made from grand wormwood plants is reborn as close as possible to the historic Pernod absinthe.
After years of oblivion, the spirit steeped in history is once again coming out of the stills.
Inspired by the recipe in a 19th century manuscript, Pernod Absinthe is now produced according to the traditional process that saw its birth in Pontarlier in Henri-Louis Pernod’s factories. In the copper stills of the new Thuir distillery, Pontarlier wormwood and green anise are distilled after maceration in wine alcohol. The heart of the high-quality distillate is then macerated again in the presence of a rich aromatic bouquet of star anise, lemon balm, petite wormwood, hyssop and nettle, which gives it its beautiful color.
From October, the new dedicated production site will reveal to all the hidden face of production as it was in the old days. “The launch of the new distillery in Thuir is proof of our commitment to long-term growth for the brand and the category as a whole. We have ensured that the various stages of the Pernod Absinthe distillation process are faithful to traditional methods,” said Mathieu Sabbagh, Pernod’s International Director.
PERNOD ABSINTHE, A RITUAL
From bottle to glass, the ritual of absinthe consumption is accompanied by authentic gestures. Pernod Absinthe is reviving the traditional French service of the late 19th century, with a line of branded utensils (fountains, glasses, spoons) signed by the young and talented
designer, Pierre Gonalons. It is served identically from Montmartre to Williamsburg: one measure of absinthe, 5 measures of water…
The history of the cocktail also meets that of absinthe. Born in the 19th century in the Absinthe House in New Orleans, the “Sazerac” cocktail was a pioneer. More recently, Charles Vexenat (worldwide brand ambassador) created the “Green Beast” (Pernod Absinthe, lime, sugar syrup, fresh water, cucumber, ice cubes). Whether reviving classic cocktails or reinterpreting them, absinthe remains a bar staple. The bartenders’ mixes, sometimes faithful, sometimes innovative, constantly twist the history of absinthe. More than ever, absinthe remains a bar staple.
Pernod Absinthe is writing a new page in its history! Attached to its roots, it celebrates its past and renews its future in a new bottle that tells all at once.
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