fee_verte 2021-12-19 16:52:07 -1000

Green Fairy

Fee Verte = Green Faery

• How to Make Absinthe
• How to Prepare Absinthe
• How to Drink Absinthe
• Chemicals within Absinthe

Absynthe makes the tart grow fonder. -- Ernest Dowson

FairyFireWater.COM, has vaporized... *poof!*

"The giant Big Business is a great tyrant!
He seizes all the men for slaves, and leaves the women to make shift as best they can for - all that makes life worth living."
-- Aleister Crowley

...continuing:
"The word [absynthe] is from the Greek apsinthion. It means "undrinkable" or, according to some authorities, "undelightful." In either case, strange paradox! No: for the artemisia absinthium draught itself were bitter beyond [mankind] endurance; it must be aromatized and mellowed with other herbs.
Chief among these is the gracious Melissa, of which the great Paracelsus thought so highly that he incorporated it as the preparation of his Ens Melissa Vitae, which he expected to be an elixir of life and a cure for all diseases, but which in his hands never came to perfection.
Then also there are added mint, anise, fennel and hyssop, all holy herbs familiar to all from the Treasury of Hebrew Scripture. And there is even the sacred marjoram which renders man both chaste and passionate; the tender green angelica stalks also infused in this most mystic of concoctions; for like the wormwood itself it is a plant of Diana, and gives the purity and lucidity, with a touch of the madness, of the Moon; and above all there is the Dittany of Crete of which the eastern Sages say that one flower hath more puissance in high magic than all the other gifts of all the gardens of the world. It is as if the first diviner of absinthe had been indeed a magician intent upon a combination of sacred drugs which should cleanse, fortify and perfume the [mankind] soul."

Absinthe is traditionally prepared from a distillation of neutral alcohol, various herbs, spices and water. Traditional absinthes were redistilled from a white grape spirit (or eau de vie), while lesser absinthes were more commonly made from alcohol from grain, beets, or potatoes. Distilled absinthe employs a method of production similar to that of high quality gin. Botanicals are initially macerated in distilled base alcohol before being redistilled to exclude bitter principles, and impart the desired complexity and texture to the spirit.
The distillation of absinthe first yields a colourless distillate that leaves the alembic at around 72% ABV. The distillate may be reduced and bottled clear, to produce a Blanche or la Bleue absinthe, or it may be coloured to create a verte using natural or artificial colouring.
Traditional absinthes obtain their green colour strictly from the chlorophyll of whole herbs, which is extracted from the plants during the secondary maceration. This step involves steeping plants such as petite wormwood, hyssop, and melissa (among other herbs) in the distillate. Chlorophyll from these herbs is extracted in the process, giving the drink its famous green colour.
This step also provides a herbal complexity that is typical of high quality absinthe. The natural colouring process is considered critical for absinthe ageing, since the chlorophyll remains chemically active. The chlorophyll serves a similar role in absinthe that tannins do in wine or brown liquors.
After the colouring process, the resulting product is diluted with water to the desired percentage of alcohol. The flavour of absinthe is said to improve materially with storage, and many pre-ban distilleries aged their absinthe in settling tanks before bottling.

Angelica (root)

Protection, Exorcism. Grow in gardens as a protection, Carry the root with you as an amulet. Burn the dried leaves in exorcism rituals.

green Anise

Protection, Purification. A good, general cleansing bath is made with a handful of Anise seeds and a few Bay leaves. A pillow of Anise keeps away nightmares.
Anethole (anise camphor) is an organic compound that is widely used as a flavoring substance. It is a derivative of phenylpropene, a type of aromatic compound that occurs widely in nature, in essential oils. It contributes a large component of the odor and flavor of anise and fennel (both in the botanical family Apiaceae), anise myrtle (Myrtaceae), liquorice (Fabaceae), camphor, magnolia blossoms, and star anise (Illiciaceae). Closely related to anethole is its isomer estragole, abundant in tarragon (Asteraceae) and basil (Lamiaceae), that has a flavor reminiscent of anise. It is a colorless, fragrant, mildly volatile liquid. Anethole is only slightly soluble in water but exhibits high solubility in ethanol. This difference causes certain anise-flavored liqueurs to become opaque when diluted with water, the ouzo effect. The traditional French preparation involves placing a sugar cube on top of a specially designed slotted spoon, and placing the spoon on a glass filled with a measure of absinthe. Iced water is poured or dripped over the sugar cube to mix the water into the absinthe. The final preparation contains 1 part absinthe and 3-5 parts water. As water dilutes the spirit, those components with poor water solubility (mainly those from anise, fennel, and star anise) come out of solution and cloud the drink. The resulting milky opalescence is called the louche (Fr. opaque or shady, IPA [luʃ]). The release of these dissolved essences coincides with a perfuming of herbal aromas and flavours that "blossom" or "bloom," and brings out subtleties that are otherwise muted within the neat spirit. This reflects what is perhaps the oldest and purest method of preparation, and is often referred to as the French Method.

Artemisia Absinthium ( grande wormwood, possibly supplemented with petite wormwood ( Artemisia pontica or Roman wormwood ) )

Throw onto fires on "Samhain" to gain protection from bad spirits roaming the night. One of the major ingredients in "Absinthe". Burn in incense to raise spirits.

Coriander

Supports digestion, clear skin, sore joints and muscles, etc.

Dittany

Florence Fennel

Promotes healthy digestion, metabolism, circulation, etc. Anethole (anise camphor) is a type of aromatic compound that contributes a large component of the odor and flavor of fennel. It is a colorless, fragrant, mildly volatile liquid. Anethole is only slightly soluble in water but exhibits high solubility in ethanol. This difference causes certain anise-flavored liqueurs to become opaque when diluted with water, the ouzo effect.

Ginger

This herb is not a traditional ingredient in absynthe, however, i perceive it may be a wonderful addition both for its flavor, and for its health benefits being in line with the effects of other ingredients. Digestive support, grounding, cooking, antioxidant, etc.

Hyssop

Marjoram

Emotional support, muscular support, cardiovascular function, etc.

Melissa (Lemon Balm)

Supports healthy immune function, tension, etc.

Mint and/or PepperMint

Wonderful for digestive/respiratory function, energy, cooling, etc.

Star Anise

Veronica

As i continue to explore the world of the Fee Verte, here are listed all the organic producers:

Awen Nature

In the small town Chevaigné in Brittany, France, Julien Fanny has founded the Awen Nature distillery, producing the first, high quality organic spirits in Brittany. This includes, among others, 4 absinthes and one "almost-liqueur" flavored using verbena.

Vilya Spirits respects Old World craftsmanship, fine flavor, and the historic traditions of artisan distillers.

My first taste of absinthe 2017-01-11 was of Batch #91 of "Vilya Spirits" "Superior Absinthe Verte" distilled and bottled by Cascadia Artisan Distillery of Cave Junction, Oregon. "The Vilya Spirits product line is produced by Cascadia Artisan Distillery nestled in the Cascade Mountains, producing small batch artisan beverages inspired by the majestic alpine regions of the Pacific Northwest. We use traditional copper alembic pot stills, hand-crafted in Portugal especially for us.

Vilya Spirits Absinthe Verte is made with the finest botanicals, grown and wild crafted from the heart of the Rocky Mountains in Montana, the Cascade Mountains in Oregon, and the fertile river valleys of the Pacific Northwest. we honor the best traditions of over a century ago in making this classic spirit. Grand wormwood, green anise, fennel, coriander, angelica, and elecampane are distilled with grain neutral spirits. After distillation, more botanicals are then infused into the spirits providing additional flavor, aroma, and the natural emerald hue for which absinthe is famous. Finally our spirits are then combined with Cascade Mountain spring water to recreate this romantic beverage from the Belle Epoque."

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Breaking with the tradition of refined cane sugar in cube form, my preparation was with local raw Honey, and water filtered locally. The result was a fine liquer boasting of anise and more subtly of its other botanicals.

Faery blessings -- celeste

Absinthe Mermaid

Mermaids are the faeries of the sea, so it comes as no surprise to see, a mermaid fan of the famous wormwood drink.

Absinthe Jade 1901 tasting notes by Marc Thuillier [Absinthes.com Blog]

Absinthe Jade 1901 is a reproduction of the most popular absinthe of the Belle Epoque: Absinthe Pernod Fils. Elaborated by Ted Breaux after analyzing an authentic pre-ban Pernod Fils, and with the savoir faire we know of him, the 1901 came into life in 2006, and I still remember that back then, I had congratulated Ted for having produced something so close to the original (100 years of ageing less of course). It's been 14 years since, so let's see how the 1901 is today.

Color: pale green but also golden yellow depending on the light.

Aroma before water: the typical Pernod Fils profile is there, with a dominating green anise and a touch of caramel.

Louche: gradual at the very start, but then really quick to form. Once louched, the drink is opaque and of a beautiful light green.

Aroma after water: a little acidity comes out of the glass now. And surprisingly, apart from the anise, nothing else stands out.

Taste: notes of Pernod Fils are right there in mouth, thanks to the anise, the roundness, the mellowness, and the woody and caramel touch. A very young Pernod Fils in fact, the one that nobody has ever been able to taste in his life.

After taste: the little annoying acidity/acridity comes out at the very end of the sip. The wine alcohol base (or something else) is no longer the one from 2006 and you can feel it a little on the palate.

Conclusion: I had not tasted the 1901 since a very long time, since the era when it had a different name by the way, but it's been a pleasure to have a glass of it again, even if it's not exactly the one from my memories, but my palate has also changed a lot since, I am more picky nowâ...

How to enjoy absinthe Jade 1901

This absinthe, just like all the other Jades in my opinion, needs oxygenation, so open the bottle, drink 2-3 glasses from it, put a cork on it, and forget about it for a few months.