Absinthe Duplais Balance

The base of this absinthe's recipe is the same as the Duplais, a formula from the well known 19th century distiller's manual by P. Duplais, which has been slightly modified to obtain its excellent 'balance'. It has a fine pale green tint and very expressive aromas when ice-cold water is added. Its lower (60% - 120 proof) alcohol strength for a 'verte' makes it ideal for the beginner or those seeking a lighter, refreshing drink.

Colour: A nice medium peridot with a little moss influence, not a lot of nuance. Certainly the right tonal range with about all the depth I would want to see. Crystal clear and reasonably bright. One of the more natural looking Matter colorations I've seen.
Louche: Medium weight jade green with impressive gradients from amber at the bottom to blue at the edges and meniscus. Translucence is just right. Really beautiful opalescence in good light, the only thing that may improve this might be a little less original color, but only just a little. This is right up there with the top verte louches I've seen.
Aroma: Unlouched, wormwoods, especially the pontica, against a background of anise and fennel. Louched, really nice balance... the kind where one must look hard and critically to define the elements. Clean and herbal with good anise, fennel, and spicy support. The hyssop really begins to show as it comes up in temperature.
Flavour: A medium weight and smooth entry with wormwoods apparent immediately, however anise and fennel are right there in excellent balance. A background bitterness with a little bite. Focus is provided by a bit of pepper and other spice. Overall the palate is not as fresh and snappy as the very, very best, but it is very good.
Finish: A nice fade of the palate impressions with a blooming spice and coriander push and a tingliness that's really attractive, all wrapped in a very smooth package. The anise and fennel show once the tingliness subsides, followed by a nice wormwood linger that goes on for some time. It all leaves the palate slightly tingly and powdery, but not dry.

Tasting notes courtesy of The Wormwood Society