Created in Pontarlier, the birthplace of French absinthe, Un Emile is traditionally made to a 19th century recipe by steeping grande wormwood, green anise and other plants in alcohol and then distilled using the original alembics. It has a crisp and clean taste, giving a fairly strong anise flavour with just the slightest dry bitterness in the finish.
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Created in Pontarlier, the birthplace of French absinthe, Un Emile is traditionally made to a 19th century recipe by steeping grande wormwood, green anise and other plants in alcohol and then distilled using the original alembics. It has a crisp and clean taste, giving a fairly strong anise flavour with just the slightest dry bitterness in the finish.
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