Distillerie Les Fils d'Emile Pernot
La Cluse-et-Mijoux, FranceWebsite Facebook
Premium — $51–$100
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THL: What is it?
This traditional absinthe, Absinthe Vieux Pontarlier is distilled with grand wormwood, fennel seeds, and green anise seeds.
THL: Why should you try it?
This absinthe is an integral part of the spirit's long history. It was one of the original absinthes in France, and its distillers once worked at the very first commercial absinthe distillery in the country. It is distilled in century-old copper alembics with the same original recipe and technique.
THL: Who makes it?
The original distiller at Distillerie Les Fils d'Emile Pernot worked at The Maison Pernod Fils with the makers of Pernod Absinthe. He moved on to establish his own distillery, H.F. Duval, that was sold to Eugene and Adolphe Parrot to become Parrot Freres. Eventually young distiller Emile-Ferdinand Pernot joined the brothers, and the distillery became Emile Pernot et Cie. His children took it over, transforming it into Les Fils d’Emile Pernot. His great-grandson Emile-Ferdinand took over the Pernod distillery until 2005 when he sold it to its current owners, the Pierre Beuchet firm.
THL: What does it taste like?
exactly what you might imagine when you think of the taste of absinthe- alpine herbs and bright anise (or licorice)
THL: How should you drink it?
Honor the tradition of absinthe, and drink this spirit true to the absinthe ritual: using a sugar cube and the drip technique.
Pour a shot of absinthe into a cocktail glass, and balance a spoon with a sugar cube on it atop the glass. Allow cool water to drip over the sugar cube and into the absinthe until you reach your desired dilution. The distillery website says, "It’s essential to add the water as slowly as possible – drop by drop."