Nouvelle-Orleans Absinthe Superieure 68 Degrees
Photo courtesy of Deussen Global
Distiller Details
Jade Liqueurs
Saumur, France
Website Facebook TwitterAwards & Recognition
- 2006 Silver Medal at the International Wine & Spirits Competition
- Absinthe of The World
Price Range
Luxury — over $100
Where to Buy
THL: What is it?
Nouvelle-Orleans Absinthe Superieure 68 Degrees is a vintage absinthe that is distilled at Combier Distillery using its original recipe that dates back to the 19th century.
THL: Why should you try it?
This bottle of absinthe is the creation of T.A. Breaux, the research scientist turned distiller, who became passionate about absinthe. He embarked upon a trip through Europe to distill the spirit after reverse engineering a bottle of original absinthe to reveal that it didn't have any harmful ingredients in it. "Nouvelle Orleans is one of my four Jade absinthes, and is the only one that isn’t a specific recreation of an original brand. Knowing what I know, it is what I would have done as a distiller back in the day."
This absinthe represents the resurgence of this spirit in New Orleans when French-speaking travelers recreated the traditional absinthe culture by establishing bars like The Old Absinthe House, a bar on Bourbon Street still standing since its opening in 1874.
THL: Who makes it?
This product is part of T.A. Breau's brand of vintage absinthes. Also produced under the brand, Jade Liqueurs, are Esprit Edouard Absinthe Supérieure, C.F. Berger Absinthe Supérieure, Jade 1901 Absinthe Supérieure, and Perique Tobacco Liqueur under this label. All of his products are distilled at Combier Distillery.
THL: What does it taste like?
Allspice, pine, mint, verbena, rosemary
THL: How should you drink it?
A vintage absinthe calls for a vintage cocktail, and there's nothing more classic to absinthe than the original French Absinthe Drip.
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. This cocktail was ubiquitous around Europe in absinthe's inaugural days, and these drips were available at bars and tables, allowing customers to complete their cocktail. T.A. Breaux says this mixture works well with crushed mint and a dash of simple syrup.
