Absinthe Abyss: a guide to alcohol
Overview of absinthe
Abyss is an authentic French absinthe, handcrafted in pure respect for the traditions of its region of origin, the Franche-Comté, and concocted from a recipe developed in 1811 and passed down from generation to generation.
The alcohol has a yellow-green color with typical absinthe flavor characteristics (spices, herbs, sweetness). The alcohol content is 74% by volume., This strength guarantees the preservation of all essential oils in the drink. There is no official information on the amount of thujone, although the manufacturer claims that it uses an original recipe that provides for a high thujone content.
The first absinthes boasted a high thujone content of 260 mg/l. Such concentration of active substance allowed to plunge into the world of "green fairy".
History of Abyss absinthe
By the 18th century, the Fougerolles distillery had formed a large family of farmers living in eastern France. In addition to their farmland, they owned several orchards from which they produced Kirsch and Plum brandy.
However, gradually the production of alcohol far exceeded their personal needs. They became professional distillers and then switched to wormwood distillation from 1807.
How Abyss absinthe is made
In theory, distilling plants was no more difficult than distilling fruit. In practice, however, extracting the real essences from the plant to make liqueur is not so simple and full of nuances.
First, large absinthe (Artemisia absinthium) and green anise are distilled; then aromatic herbs such as small wormwood, fennel and hyssop; finally, lemon balm, coriander, peppermint and star anise.
Fermentation and maceration
The herbs are then soaked and fermented, and after 48 hours, thanks to the action of natural yeast, the sugar is converted into alcohol. Natural fermentation of herbs lasts from 6 to 8 weeks. Then comes the distillation time.
Distillation
The delicate art of distillation requires great care, which explains why it is not a mass-produced item.
Traditionally, it is carried out in copper cubes heated over an open fire or in a double boiler with two heaters in series. The first heater extracts "la petite eau", a light alcohol with a temperature of about 25°, also called browning.
The second heating makes it possible to obtain the final alcohol.
Skill and experience are needed to collect only the "heart", carefully discarding imperfect distillation products: "heads" with a pungent and ethereal flavor and "tails".
Aging
According to the method known for several centuries, the "heart" of the distillation is stored in enameled or stainless steel containers, glass canisters that also preserve the transparency of the cognac. Temperature changes will promote the evaporation of esters.
Update: 15.12.2021
Category: Absinthe