La Fée Parisienne is a classic Absinthe Supérieure, distilled using 100% natural ingredients, in collaboration with Marie-Claude Delahaye, founder and curator of the French Absinthe Museum.

All-natural ingredients and colour (macerated herbs), distilled in France. Central ingredient being Grand Absinthe (Artemisia absinthium) and having a classic strength of 68%abv.

La Fée is distilled using three artemisia plants at its heart: Grand (Artemisia absinthium) & Petit Absinthe (Artemisia pontica) and Genepi (Genepi Artemisia), Green and Star Anise, Fennel, Hyssop and Coriander.

The Fine Art of Distilling & Blending The nine botanicals of La Fée Parisienne are individually distilled (as opposed to a single distillation of all the ingredients together). These distillates are then carefully blended by the master distiller according to the French Absinthe Museum approved recipe.

This method is much more labour intensive and time consuming than a single distillation, but the extra effort allows our Absinthe Supérieure to be replicated time and time

Both techniques (blending separate distillations and single distillation) were employed pre 1915 in France. The single distillation process (all ingredients distilled together in alcohol) will naturally vary from batch to batch – caused by subtle differences in the condition of the ingredients (herbs being dried at different temperatures, humidity levels, terroir, seasonal changes during growing etc).

Our experience shows the process of multiple distillations of separate herbs and spices gives us more control over the finished Absinthe. Enabling better consistency and quality, which is crucial when your spirits are so delicately balanced. A mere fraction of a change in one ingredient, caused by a natural variation, can upset the final balance of the spirit.

Old stills used to this day for La Fée Blanche and Parisienne (Cherry Rocher Distillery since 1705)

The classic style of absinthe during the Belle Époque: The natural colour is the final stage with additional macerated herbs which extracts both chlorophyll (natural green) and further flavour.

There is one last stage before we are ready to bottle: A sample is couriered to Marie-Claude Delahaye (in Paris) and George Rowley, who test each batch, using their extensive experience of tasting Absinthe and their knowledge of the original master recipe.
This starts with colour (soft green with a hint of yellow), then adding water to establish the depth of louche. Then taste and aroma of the botanicals that are released by the drop in abv through dilution to drinking strength (12% to 16%abv). In the event any aspect is not to our exacting standards, the distillery is advised of any fine-tuning required, a rare event as our experience has grown since our returning the distilling of traditional absinthe to France over a decade ago (May 2000).

La Fée is the only Brand to have the endorsement and direct involvement of the French Absinthe Museam and Marie-Claude Delahaye. A unique quality control procedure that applies to both our Absinthe Supérieure, Parisienne and Blanche.

Only following this approval is the distilled Absinthe sent for bottling in Paris, being our central hub supplying many countries across continents including the America’s, Europe and Asia Pacific. Added Protection: To protect the all-natural Parisienne we have commissioned and coated our signature bottle with a special UV inhibitor to protect the liquid against sunlight, which can quickly damage natural green.

A measure of the all-natural Parisienne, ready for iced water to be poured over the sugar cube…

“La Fée captures the aroma and taste that great writers and artists such as Rimbaud, Toulouse-Lautrec and Vincent Van Gogh enjoyed at the end of the 19th century”. Marie-Claude Delahaye

The nose neat is a powerful smooth spirit with a noticeable herbal Artemisia profile with soft tones of anis, fennel and spicy coriander showing… … after dilution the louche effect has turned the absinthe supérieure to a milky, opalescent green/yellow and opens up the aroma and taste, as the essential oils trapped in the distillations are released, filling the air and your senses.

Absinthe is no stranger to cocktails An essential ingredient for all bars during the Belle Epoque. Absinthe features in many pre-absinthe ban cocktail books, including Jerry Thomas Bar-Tender’s Guide (1862) & Harry Johnson’s New and Improved Bartender’s Manual (1882)

French and Swiss Absinthe was enjoyed by millions across the world in the 19th and early 20th Centuries. Since 1998 we have been involved in bans being lifted around the world, as absinthe is once again becoming a must-have for any bar, restaurant or club

Ingredients

La Fée Absinthe Parisienne Herbs & Spices La Fee Absinthe Parisienne is distilled with 9 herbs and spices, all of which have their roots in traditional absinthe production.

Grand Wormwood Artemisia absinthium

The plant from which absinthe takes its name. For millennia Artemisia absinthium has been used in a variety of medicinal and therapeutic applications by the ancient Romans, Chinese & Greeks: Most commonly seeped in wine or brewed as tea; as a tonic; antiseptic; to relieve gastric pain; rheumatoid pain and to suppress muscle spasms. Tests have shown extracts of the plant to be a strong antimicrobial. All biblical references to wormwood imply bitterness.

Petite Wormwood Artemisia pontica
Not as bitter as its Grand cousin, pontica is utilised for its herbal aroma rather than adding any discernible flavour.

Fennel (seed of) Foeniculum vulgare

Acting as a bridge between the rich anise flavours and the earthy, bitter wormwood character, fennel is key to the balancing of the holy trinity (Grand wormwood, Anise & Fennel). It is naturally sweet and brings a delightful weight to the finished distillate.

Star Anise Illicium verum

Powerful and rich with deep liquorice flavour, Star Anise is used sparingly as it is easy to overpower the more subtle herbs. It also aids the clouding of the spirit when water is added (the louche effect)

Hyssop Hyssop officinalis

Adding a slightly bitter, vanillin character to absinthe, Hyssop is another plant enjoyed by the Romans who would infuse wine with the herb.

Coriander seed (Coriandrum sativum)

Used in absinthe for its pleasant spice and fresh, floral aroma. An antioxidant, its historic use as a cure for anxiety has also been proved.

Genepi (Genepi Artemisia)

Genepi also refers to alpine plants of the genus Artemisia (commonly called wormwood) that provide the liqueur’s flavor and color, and the French Savoy region adjacent to the Aosta Valley, where the plants grow and where the beverage originated. … It is naturally light olive to pale gold in color.

Base Spirits

The base alcohol is distilled from sugar beet, a plant commonly grown in France, Switzerland and throughout the northern hemisphere. The root is distilled to make a neutral spirit (at approximately 96%): La Fée Blanche and Parisienne are both distilled with beet neutral alcohol, other base spirits included grape alcohol (as used in our La Fée X•S range) and grain (as used in our NV (ENVY) and Bohemian range) all being examples of neutral spirit used for the production of the French & Swiss absinthe during its heyday.

Once the spirit is distilled with the respective herbs and spices it will be cut down to strength using demineralised water for Blanche and Parisienne, the final Absinthe is cut to 53%abv (106 proof) and for Parisienne, the final Absinthe is cut to 68% abv (136 proof). The Taste of True French Absinthe The brand original, La Fée Parisienne Absinthe Supérieure, is a traditional French absinthe distilled at the Cherry Rocher distillery using Grand Wormwood (Artemisia absinthium) and other fine herbs.

La Fée Parisienne was the first traditional absinthe distilled in France since the 1915 ban and is the only absinthe endorsed by the Musée de l’Absinthe, Auvers-sur-Oise, France. Each distillation is personally approved by world-renowned absinthe expert, Marie-Claude Delahaye.

Parisienne is distilled at the traditional 68% abv following an authentic 19th century recipe and louches perfectly when water is added.

Key Points Distilled at the Cherry Rocher distillery, using Grand Wormwood (Artemisia absinthium) First traditional absinthe distilled in France since the 1915 ban The only absinthe endorsed by the Musée de l’Absinthe, Auvers-sur-Oise, France Each distillation is personally approved by Marie-Claude Delahaye, World renowned absinthe expert and historian Traditional French serving, 4 – 6 parts iced water over sugar on an absinthe spoon Famous absinthe louche when water is added Ideal to create classic cocktails

Sophisticated Decadence La Fée Absinthe Parisienne appeals to those seeking a no nonsense classic absinthe experience. Ideal for the classic serve or traditional and modern cocktails.