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A Brief Introduction to Absinthe:
Originally, the Egyptians used the absinthe plant as an herbal remedy.
Later on the Romans and Greeks used it as a potion composed of the absinthe plant and wine to treat stomach bugs.
In the 17th century, a Swiss doctor created an elixir d'absinthe, the first spirit-based absinthe. At that time, the spirit was primarily composed of anise, the absinthe plant (wormwood), and alcohol and was also used for medicinal purposes.
There are no set official regulations or area of appellation for the making of absinthe yet.
Some absinthe are distilled and therefore clear (Kubler), some absinthe are distilled and then colored (La Fee), and some are simply macerated in beet or grape spirit, enabling the final product to keep its beautiful natural green color and intense flavors which are derived from the plants used in the maceration.
Wormwood can be hallucinogenic when combined with alcohol if consumed in extremely large quantities, however, it has been established that a person would be seriously impaired by the alcohol long before they could be impaired by the wormwood.
The fogginess that occurs when adding water to pure absinthe comes from the anethol, a component of the anise plant which is insoluble in water. To obtain the best fogginess (louche), cold water needs to be added a few drops at a time to the absinthe.
La Muse Verte Absinthe:
This original family recipe from the early 1900s is the result of tedious research and the delicate blending of about eight plants, reminiscent in flavor and color of the original absinthe. The Grande Absinthe (wormwood) brings out the fresh bitterness, but it really is the secret blending with the other plants that gives a perfect balance between the bitterness, the alcohol and the aromas.
This product brings us back a century, to the times of the Muse Verte, with artists such as Beaudelaire, Verlaine, Hemingway, Van Gogh, and Rimbaud...
It’s one of the rare absinthe on the market with a historical alcohol content of 68%.
It’s the only absinthe made with totally fresh, cut baby absinthe leaves (used within 5 min. of harvest) grown on the property, a unique particularity from the original recipe, which gives it this beautiful, luminescent jade color.
Each plant in La Muse Verte Absinthe is carefully selected and is steeped in neutral alcohol of various alcohol content depending on the plant, in order to extract its best essential oil. All the infusions are then assembled with great care over different periods of time. Some of the plants macerate for more than 3 weeks. The final product undergoes a meticulous decantation and natural filtration process with wool and paper, just like in the ancient times: quality comes first.
6 to 8 volumes of water for 1 volume of La Muse Verte Absinthe.
La Muse Verte Absinthe contains no sugar, no additives, and is entirely natural. That is the reason why it is packaged in a black opaque bottle, so that the light does not spoil its color or taste.
From the Corcoran Gallery Annual Artini Night: Lé Corcoran
Plants : grande absinthe, star anise, lemon balm, sage, fennel, hyssop, etc...
Color : bright jade green
Nose : subtle vegetal notes and hints of spring scent.
Palate : herbaceous underwood, floral, spicy hints of anise.
96 points. "Extraordinary, Ultimate Recommendation
"Rich green hay color that turn milk cloudy when mixed with water in the glass. Fragrant mint, tarragon and fennel seeds are dominant and enticing. The palate is hot with matcha spice, licorice and balancing sweetness leads into a long finish."
Ultimate Spirits Challenge 2018
Chairman's Trophy, 97 points
"Extraordinary, Ultimate Recommendation"
Ultimate Spirit Challenge 2013
90 points. "Excellent / Highly Recommended"
Ultimate Spirits Challenge, 2010
“...very good purity...wonderful scents... a quality that’s unusual and pleasing... more in line with how I envision real absinthe to be.”
Jean Michel Berneau used to enjoy the real absinthe his grandfather made. After the prohibition, the absinthe plant was removed, so they could still enjoy their aperitif. But it was not until 1992 that Jean Michel decided to make La Muse Verte available to the trade and consumers.
The Pastis La Muse Verte is a secret concoction made by steeping over ten different plants in neutral spirits for several weeks, and then artfully blending them. The main ingredients are star anise from China, seed anise from Turkey, fennel, sage, and licorice. The oils obtained from the macerations are then filtered many times by traditional methods, just like in the ancient days.
Pastis La Muse Verte contains no preservative or coloring agents, no synthetic anise, and no sugar. Because this superbly blended concoction is a completely natural product, the bottle is wrapped in paper to insure optimal quality away from the light. It should always be stored at room temperature and not in the refrigerator. Sugar can be added at the time of serving, using the absinthe spoon that comes with each bottle.
Alain Ducasse, Taillevent, and fancy food retailer, Fauchon, are among the many outstanding establishments in Paris who have been delighted to be able to offer their clients La Muse Verte.
What you absolutely need to know about La Muse Verte :
Preparation: 6 to 7 volumes of cold water per volume of Pastis La Muse Verte
Plants: Made with only 8 to 10 plants: star anise from China, anise seed from Turkey, fennel, lemon balm, sage, licorice, hyssop, etc.
Color: golden green
Nose: subtle, plant aroma
Palate: Undergrowth, spices, and a hint of anise
Beverage Testing Institute
"One of the 50 Best Spirits of the Year 2000"
Wine Enthusiast, June 2000
San Francisco Spirit Competition
Doug Biederbeck’s favorite pastis, vol. 27
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