La Fee
La Fée is the name of an absinthe distillery founded by the French George Rowley and Marie-Claude Delahaye in 1998, with the aim of starting to produce the famous green distillate according to traditional methods. In fact, it had been since 1915 that in France, following controversies and a categorical ban, true absinthe had not been produced but only absinthe-based liqueur, a substitute that became famous in Central Europe in recent decades under the name of “Absinth” (while the original French spelling is “Absinthe”).
Starting from the first bottles produced in 2000, La Fée has established itself as the only producer of traditional absinthe, the only one recognized as such by the Absinthe Museum of Auvers-sur-Oise and still banned in several countries around the world (such as in the USA). The wide range of La Fée branded absinthes is produced, according to natural methods, from the maceration of aromatic herbs in alcohol; this infusion is responsible for the typical green coloration of the distillate (due to chlorophyll) but can also take on blue or white tones (depending on the herbs used and the type of absinthe). The most commonly used herbs are: Artemisia absinthium, Artemisia pontica, fennel, green anise, star anise, hyssop, coriander, and other secret botanical combinations.
La Fée absinthe is a unique and fascinating distillate, capable of reviving the bohemian atmospheres of the late 1800s. It can be enjoyed neat or by recovering 'cursed' modes and rituals: with the addition of cold water and/or sugar dissolved on a spoon (the so-called “sugar and burn” method). La Fée can boast the merit of having reintroduced the original absinthe and having revived the unmissable magic of the Green Fairy, so much loved by poets and writers.
La Fée is the name of an absinthe distillery founded by the French George Rowley and Marie-Claude Delahaye in 1998, with the aim of starting to produce the famous green distillate according to traditional methods. In fact, it had been since 1915 that in France, following controversies and a categorical ban, true absinthe had not been produced but only absinthe-based liqueur, a substitute that became famous in Central Europe in recent decades under the name of “Absinth” (while the original French spelling is “Absinthe”).
Starting from the first bottles produced in 2000, La Fée has established itself as the only producer of traditional absinthe, the only one recognized as such by the Absinthe Museum of Auvers-sur-Oise and still banned in several countries around the world (such as in the USA). The wide range of La Fée branded absinthes is produced, according to natural methods, from the maceration of aromatic herbs in alcohol; this infusion is responsible for the typical green coloration of the distillate (due to chlorophyll) but can also take on blue or white tones (depending on the herbs used and the type of absinthe). The most commonly used herbs are: Artemisia absinthium, Artemisia pontica, fennel, green anise, star anise, hyssop, coriander, and other secret botanical combinations.
La Fée absinthe is a unique and fascinating distillate, capable of reviving the bohemian atmospheres of the late 1800s. It can be enjoyed neat or by recovering 'cursed' modes and rituals: with the addition of cold water and/or sugar dissolved on a spoon (the so-called “sugar and burn” method). La Fée can boast the merit of having reintroduced the original absinthe and having revived the unmissable magic of the Green Fairy, so much loved by poets and writers.
