Jade 1901 Absinthe Supérieure is the second release from Jade Liqueurs, created by Ted Breaux and distilled at the Combier Distillery in Saumur, France, bottled at 68% ABV.
It was carefully reverse engineered from sealed antique bottles of one notable brand of the original spirit, several intact examples of which remain in the Jade Liqueurs archive, and recreated as a tribute to a widely studied pre-ban absinthe as it appeared around 1901. In its heyday the original brand was exported worldwide and considered a top-tier example of the category, until bans on absinthe in Switzerland and France in the early 20th century closed many of the original distilleries.
Breaux, whose background is in gas chromatography, distils at Combier in original 1870s copper bain-marie alembics that came from a Pontarlier distillery, infusing the eaux-de-vie with whole botanicals. The spirit then rests for an average of three years before bottling. No sugar, flavourings, non-traditional herbs or dyes are added: its colour comes solely from the herbs.
It pours gold with a jade-green blush, and is anise-forward, floral, bittersweet and warming.
Serve it the traditional way, slowly diluted with ice-cold water until it louches, with or without a sugar cube.
Absinthe supérieure is distilled from wormwood, green anise and fennel with other herbs, and bottled at high strength so that the essential oils stay dissolved. When cold water is added, those oils come out of solution and the spirit turns milky, the famous louche, releasing the full aroma of the herbs.
Tasting Notes
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Colour: Gold with a jade-green blush.
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Profile: Anise-forward, floral and bittersweet.
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Serve: Diluted with ice-cold water until it louches.
Specifications
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Producer: Jade Liqueurs (Ted Breaux) at Combier Distillery
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Style: Absinthe Supérieure
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Proof / ABV: 136 proof (68% ABV)
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Distillation: 1870s copper bain-marie alembics, whole botanicals
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Rest: About 3 years
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Region: Saumur, France
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Size: 750ml
How to Enjoy It
Pour a measure into a glass and slowly drip in three to five parts ice-cold water, over a sugar cube if you like, until the absinthe turns cloudy.
Frequently Asked Questions
How should I drink it?
Slowly diluted with ice-cold water, the traditional way.
Is any colouring added?
No, its colour comes solely from the herbs.
Who made it?
Ted Breaux, at the Combier Distillery in Saumur.
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