Each plant is dried and then infused separately for a long time in a superfine alcohol, before gentle pressing. This draws out the inherent essence of the plants, which their distiller mixes according to his secret formulas, adapting these formulas each time.
The steps that follow - blending, taste-testing, filtration, correct and adjustment - are meticulous and precise, but also demand intuition. And then, they let time take its course. In setting, the aromas of their liqueurs are released and the tastes balanced.
• 100% natural. The only Absinthe 100% distilled under vacuum at low temperatures. It contains no coloring agents, no additives and no sugar.
• The only white Absinthe
• The highest level of Thujone among all others absinths: 30 ppm - Which is 300% more than the standard Absinth spirits (Thujone is the active substance of Absinth plants)
• December 2001: Named “Spirit of the Year” by both the Food and Wine and The Wine Enthusiast Magazines, USA.
Among the absinths of the 19th century, there were the Greens, coloured by plant macerations, and the Whites, which in the provincial tradition, were the result of the Swiss distillation method, although this technique has since been improved upon.
La Blanche de Versinthe is 57% alcohol. It was created and distilled with star anise. As with the 19th century absinths, there is no sugar added.
Versinthe is made by the maceration of over 20 plants of the large absinth variety. The maceration process consists of the slow infusion in alcohol of the plants in order to extract all their flavours.
For Blanche, the same maceration plants are used in distillation at stills of the “Liquoristerie of Provence” in order to refine them. The Blanche is four times more concentrated than any Absinthe.
The White is richer and drier because it is not sweetened. It is also more powerful and finer because the aromas are concentrated.
Versinthe classic encompasses the taste and fruitiness of plants. With Versinthe and “La Blanche”, the “Liquoristerie of Provence” is unique in proposing the two great varieties of absinths.
“La Blanche de Versinthe” can be tasted in its pure form as a digestive, or flambéed in a small liquor glass.