Located in the heart of Provence, there is the Liquoristerie de Provence. Here they specialize in producing classic Provençal aperitifs and liqueurs from old production methods. Each plant is dried and then macerated in high-grade alcohol. Thereafter, the pressure follows . Only this method helps to bring out the character of the individual ‘ botanicals ‘ of Liquoristerie de Provence. As with a good gin , it is important to use many different botanicals . Then the following blending, filtration and fining . Then it says in Liquoristerie de Provence first wait to allow the full flavor to develop . The Liquoristerie de Provence under the leadership of Pascal Rolland are the ” Absinthe savior ” of the new millennium .
Its complex recipe gives it a mellow bitterness, probably due to the presence of tarragon and gentian. Versinthe reveals hints of balsamic that make it fresh. An absinthe that will suit neophytes!