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.
In 2003, Artez acquired the family recipes of Jean-Michel Berneau upon his retirement and relocated production to their 12 hectares (30 acres) of land located in the Western part of the Bas Armagnac
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.
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
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
Gold Medal -Beverage Testing Institute
"4 Stars" - Spirit Journal
Doug Biederbeck’s favorite pastis, vol. 27 - Saveur Magazine