When the initial edition of this spirit was launched back in 2000, it became the first traditional absinthe to be commercially produced in France since the 1914-15 ban.
The refined 'Supérieure' version was then launched in July 2013, which upgraded the bottle with a layer of special UV inhibitor paint to protect the delicate contents and colour of the spirit from UV light damage and move to an all-natural ingredient list.
La Fée Parisienne Absinthe, as the name suggests, is distilled in Paris based on a 19th Century recipe which includes grand wormwood, fennel, coriander and hyssop, and is the only absinthe authenticated by Marie-Claude Delahaye, founder and curator of the absinthe museum. This right here is a 20cl bottle.
For the classic absinthe serve, simply pour four to six parts iced water to one part absinthe over a sugar cube placed on an absinthe spoon. And don't worry, it's not going to make you hallucinate. Don't believe the nonsense.
Tasting Note by The Chaps at Master of Malt
Notes of fennel, coriander and aniseed are prominent with a touch of liquorice throughout.