GOSLING’S RUM, BERMUDA

In the spring of 1806, London wine & spirits merchant James Gosling set out from England aboard the chartered clipper Mercury with 10,000 dollars of merchandise bound f0r the Virginias.The voyage was a difficult one. Ninety-one consecutive days of calm left the crew and passengers in dire straits and the charter of Mercury was fast running out.

The ship eventually made port in St.Georges, Bermuda, where Gosling and his family decided to set up shop rather than press on to America.

James Gosling opened a shop on King’s Parade,St.George’s in December 1806. In 1824 James returned to England and his brother Ambrose moved the business to Front Street in the new capital, Hamilton. In 1857 the firm was renamed Gosling Brothers by Ambrose’s sons. Three years later the first oak barrels of rum distillate arrived in Bermuda and three years after that (after much trial and error) the distinctive Bermuda black rum destined to be Black Seal was formulated and offfered for sale.

They didn’t call it Black Seal at first. In fact, up until the First World War it was sold straight from the barrel, and most folks brought in their own bottles for a “fill up”. Eventually the black rum was sold in champagne bottles, reclaimed from the British Officer’s Mess, and the corks sealed with black sealing wax. Pretty soon people began to ask for the bottle with the “Black Seal”. Many years later the idea of the iconic barrel juggling “Black Seal” was born.

The original Dark’N Stormy, Bermuda’s National Drink, is made with Gosling’s Black seal Rum, ginger beer and a squeeze of lime. The irresistable Dark’N Stormy, called the “perfect” cocktail by many, has been a tradition in Bermuda for over a century.

To this day Gosling Brothers Limited remains the oldest surviving business in Bermuda and is still a family concern.

Goslings Black Seal Rum
Black seal has a rich, intricate flavour, well balanced and nuanced with butterscotch, vanilla and caramel. Or, as expressed by the Beverage Tasting Institute when they awarded it their highest honour, the Platinum Medal : “Deep, assertive and highly flavoured ; very fragrant with herbal sharpness. At the finish there is softness and elegance, a most complex, unusual spirit.”
A Cocktail to remember: Dark “N” Stormy

Goslings Gold Bermuda Rum For generations, the Gosling name has stood for smooth, complex, decidedly dark rums. But times, and tastes, change. So, to satisfy the increasing vociferous requests for an amber rum, in 2006 Gosling’s unveiled their Golden Bermuda Rum ; their first new product in over 100 years.
This is a well – balanced blend of pot still distillates and continuous still distillates. This unique, proprietary blend is what sets Gosling’s Gold apart from others. You’ll find it has a rich, golden amber colour, a nose of vanilla, apricot, mango and a lightly smoked oak character. The taste is smooth and light with hints of citrus and tropical flavours and nutty undertones. Unusually versatile, it can be enjoyed straight, on-the-rocks, with ginger ale or as a mixer to enhance any rum recipe.

Goslings Family Reserve Old Rum
155 years seems long enough. So the deep, dark secret rum that Gosling’s has enjoyed for generations is now       going public. Appropriately called Gosling’s Family Reserve Old Rum, it is crafted from the same incomparable Bermuda blend that they use for their renowned Black seal Rum. But, they leave it resting in oak barrels even longer, aging it until it has acquired an extra luscious, nuanced complexity much like a rare Scotch or Cognac. Consider it the ultimate sipping rum. This unusual spirit deserves more than the usual bottle and label. So they lovingly take each bottle, hand label it, dip it in wax, number it, encircle it with a metal band and then place it in a straw-filled wooden box reminiscent of days past.  

HAPPY GOSLING’S RUM DAYS

Graham D

HAYMAN’S LONDON DRY GIN

The original company of Haymans Distillers was founded in the 1800s by James Burrough, the great grandfather of the current Chairman, Christopher Hayman. James Burrough created the world renowned Beefeater Gin. Although Beefeater Gin and James Burrough Limited were sold to Whitbread in 1987, the Hayman family retained part of the business and continued the tradition of distilling and blending Gin and other white spirits.

BOTANICALS that make this fine gin – Christopher Hayman believes it is the careful and consistent balance of Juniper, Coriander, Orange and Lemon Peel which is vital in crafting a classic style of London Dry Gin. The Hayman’s Gin recipe consists of ten natural botanicals handpicked from around the world which creates a fresh crisp and fragrant flavour.

* The best Juniper provides the predominate flavour of Gin and is therefore the most essential ingredient.
* The finest Angelica Roots are harvested in France and give Gin its dry character.
* CorianderSeeds are imported from France which together with Liquorice gives Gin its complexity.
* Orris Root, sourced from Italy, has a scented flavour and is an essential part of the blend as it holds the other flavours together.
* Orange and Lemon Peel is sourced from Spain where the fruit is usually hand-peeled and left to dry in the Spanish sunshine to capture the oils and give Haymans London Dry Gin its crisp,balanced and unique flavour.

The important process of STEEPING and DISTILLATION

- Prior to the distillation process, the botanicals are steeped in the pot still for 24 hours which is the first part of the infusion process. After steeping, the gin undergoes the distillation process. During the distillation process, the still is heated at a gentle temperature so each botanical releases its flavour at a different stage of the process. The result is a premium London Dry Gin of consistently exceptional quality. Christopher believes Premium Gin should be created in a traditional Pot still to enable the flavours of the carefully selected botanicals to develop to their full potential and allow the Master Distiller to handcraft a uniquely flavoured premium gin with care and attention.

GIMLET- a highly recommended cocktail

* 2 shots of Hayman’s London Dry Gin
* 2 shots Roses Lime Cordial
* 1/2 shot water
Stir all ingredients with ice and strain into a glass.

HAPPY HAYMAN’S LONDON DRY GIN DAYS

Graham D

Sloe Gin is a fine gin spirit or liqueur flavoured with sloe (blackthorn) berries, which are a small fruit relative of the plum. Sloe gin has an alcohol content between 15 and 30 percent by volume and is produced by many small boutique wineries and distillers. The traditional way of making sloe gin is to infuse gin with the berries, sugar is required to ensure the sloe juices are extracted from the fruit. Almond or cinnamon flavouring is sometimes also added. Many commercial sloe gins today are made by flavouring less expensive neutral grain spirits, and produce a fruit cordial effect, although a number of long-established, reputable manufacturers still use the traditional method.

To make Sloe Gin, the sloe berries must be ripe. In the Northern Hemisphere, they were traditionally picked in late October or early November after the first frost of the winter. Each berry is pricked and a vat or barrel is part filled with the pricked berries, then the vat or barrel is filled with gin and sugar, adding a few cloves and a small stick of cinnamon. The vat or barrel is sealed and mixed several times by turning, then stored in a cool, dark place. It is usually mixed by turning every day for the first two weeks, then each week, until at least three months have passed. The gin will now be a deep ruby red. The liqueur is poured off and the berries and spices discarded.

Some great examples of Sloe Gins and Liqueurs

Sloe Gin Liqueur, Foxdenton Estate, Buckinghamshire

Sloe Gin Liqueur, Bramble & Gage, Gloucestershire

Sloe Gin Liqueur, Sloemotion, North Yorkshire

Sloe Gin Liqueur, Moniack Castle, Highland Wineries

Sloe Gin Liqueur, Scottish Liqueur Centre

Sloe Gin Reserve Liqueur, Lyme Bay Winery, Devon

Sloe Gin Liqueur, Gordons, London

Sloe Gin Liqueur, Sipsmith, London

Sloe Gin Liqueur, Plymouth, Devon

 Sloe Gin Liqueur, Condessa, Isle of Anglesey

Bodegas Williams & Humbert

The history of Bodegas Williams & Humbert goes back nearly 130 years. They participated in the creation of the Jerez-Xeres-Brandy Quality Demarcation and are now considered to be one of the world’s most prestigious wine producers.

The winery was founded in 1877 by Sir Alexander Williams, a great admirer and connoisseur of sherry products and Arthur Humbert, a specialist in international relations. Since then they have preserved part of the original wines and brandies (soleras) in high quality oak casks. These soleras are the base of the development and ageing of every sherry and brandy produced at Bodegas Williams & Humbert.

The following are summaries and tasting notes of many of the Sherries that Williams & Humbert are world famous for :

DRY SAC FINO SHERRY

This is a very dry Fino Sherry produced from Palomino grapes. Bud musts from the best vineyards undergo cold, still fermentation at 22C. Then they go through early filtering and classification by quality. The best wine distillations are fortified at 15c to be racked in clean casks. They are then put into the traditional system of dynamic ageing employed in Jerez – Criaderas y Soleras- in the 6^th criadera cask, where the biological ageing under a layer of yeast takes place in the traditional oak casks, preferably of American oak. The ageing is minimum five years while the wine passes from one criadera to another until it reaches the solera, from which it is drawn out for consumption.

Tasting Notes : A wine of brilliant, pale gold colours. Intense, complex aromas reminiscent of the yeast layer with a hint of almond. Delicate yet full-bodied, with character and elegance. A long aftertaste and nose.

Suggestions with Food : Ideal for aperitifs accompanied by a high quality cheese, ham and seafood dishes. Also excellent with almonds.

DRY SAC MEDIUM SHERRY

This a blended Oloroso or Medium Sherry produced from Palomino and Pedro Ximenez grapes. Bud musts undergo controlled fermentation at 28c and fortified with alcohol distilled from wine up to 19.5 degrees. Palomino and Pedro Ximenez are racked into clean casks while waiting to enter the Criaderas y Soleras system. Physical-chemical ageing through oxidation for at least six years, obtaining a slightly sweetened oloroso or medium sherry.

Tasting Notes: An amber-coloured wine of intense aromas suggesting dried nuts. Full bodied and balanced, with little acid and slightly sweet .

Suggestions with Food: It can be drunk neat or with ice. It is recommended as an aperitif or to accompany pasta and rice dishes.

CANASTA SHERRY

A sweet Oloroso or Cream Sherry produced from Palomino and Pedro Ximenez grapes. The bud musts undergo controlled fermentation and fortified at 19.5 degrees. An elegant blend of Palomino and Pedro Ximenez before entering the Criaderas y Soleras system for physical-chemical ageing through oxidation in oak casks. Aged for at least six years. A unique sweet Oloroso or “Cream” Sherry.

Tasting Notes: Sweet Oloroso. Mahogany colour and aromas of dried nuts with a hint of raisins and brown sugar. Smooth, velvety palate with warm alcohol flavours and a persistent aftertaste.

Suggestions for Food : It can be consumed very cold by itself and with desserts, or on ice as a refreshing early evening drink.

WALNUT BROWN SHERRY

This is a very Sweet Oloroso or Cream Sherry produced from Palomino, Pedro Ximenez and Muscatel grapes. Bud musts undergo controlled fermentation and fortified at 19.5 degrees. Palomino, Pedro Ximenez and Muscatel are blended and racked into clean casks before entering the Criaderas y Solera system for physical-chemical ageing through oxidation in oak casks. Aged for at least four years.

Tasting Notes: Very sweet oloroso.Dark mahogany, almost ebony. On the nose, dried nuts and faint aroma of raisins, muscatel and toasted sugar. Smooth and velvety with a warm palate owing to its alcohol content. A long finish.

Suggestions for Food: It can be consumed very cold by itself and with desserts, or on ice as a refreshing long drink.

WINTER’S TALE SHERRY

This a slightly sweetened Amontillado or “Medium Sweet” Sherry produced from Palomino and Pedro Ximenez grapes. The bud must undergoes controlled fermentation and fortified with alcohol distilled from wine at 28 degrees. Palomino and Pedro Ximenez are racked before entering the Criaderas y Soleras system for physical-chemical ageing through oxidation in oak casks. Aged for at least six years. A slightly sweetened oloroso, or “medium sweet” sherry.

Tasting Notes: Brillant amber. Intense aroma of dried nuts. Full bodied and balanced, with low acidity. Sweet and persistent.

Suggestions for Food: To be drunk neat or on ice. Ideal as an aperitif or with pasta and rice dishes.

JALIFA AMONTILLADO 30 YEARS SHERRY

This a dry Amontillado Sherry produced from Palomino grapes. Bud musts from the best vineyards undergo cold, still decanting and fermentation at 22c. Early filtering, classification by quality and fortified at 15 degrees with the best distilled wines to obtain the traditional racks. Put into the classical Jerez Criaderas y Soleras system of dynamic ageing at the 15^th criadera, where the biological ageing takes place under a layer of yeast. Aged in traditional oak casks , preferably American for at least 8 years, after which it is transferred to the 6^th criadera for an additional 22 years of natural ageing by oxidation until it reaches the solera. It is then removed for consumption.

Tasting Notes: Bright hues of very old gold and amber. Pungent, intense and complex on the nose, with a subtle note of  fino sherry and a hint of dried nuts and filbert. Dry with excellent acidity, a long, full bodied and elegant palate. A delightfully expressive and unforgettable finish.

Suggestions with Food: An excellent aperitif served with a fine cheese, ham or seafood dishes.

DOS CORTADOS 20 YEARS SHERRY

A fortified wine, this rare and peculiar dry Pale Cortado Sherry produced from Palomino grapes is halfway between an Amontillado and an Oloroso. Bud musts from the best vineyards undergo cold, still decanting and fermentation at 22c. Early filtration, classification by quality and then the must is fortified at 15degrees with the best distilled wines to obtain the traditional racks. Put into the Criaderas y Soleras system in fino sherry casks for biological ageing. Sporadically, circumstances cause the contents of some casks to behave differently than it is expected – they will not become fino sherry. These casks are “cut” (hence the term “cortado”) with one or two jugs of alcohol to form the base of the palo cortado solera system. The wine is then aged for 20 years until it reaches the solera.

Tasting Notes : Bright hues of very old gold and amber . Pungent, intense and complex on the nose, with a subtle note of filberts and dried fruits. Dry with excellent acidity, a long, full-bodied and elegant palate. An incredibly expressive and unforgettable finish. Sherry with an amontillado nose and an oloroso palate.

Suggestions with Food: Excellent as an aperitif for those long evenings or in short drinks with tapas.

DRY OLOROSO 12 YEARS

This is a dry Oloroso produced from Palomino grapes. The bud musts undergo controlled fermentation at 28c, then fortified with distilled wine alcohol at up to 19.5degrees. The Palomino enters the racks before entering the Criaderas y Soleras system for physical-chemical ageing through oxidation in oak casks. It is aged for at least 12 years. This is a unique dry Oloroso.

Tasting Notes: Bright amber. Intense aromas characteristic of this type of wine and a hint of dried nuts and fruits. Dry, rich, with smooth tannins, it is luscious and balanced with a long finish.

Suggestions for Food: As an aperitif with mature cheese, at meals with red meats and even as an after-dinner drink.

HAPPY WILLIAMS & HUMBERT SHERRY DAYS

DEL

Caribbean Rum at its very best

In 1922 , the Barnard family purchased the large sugar estate of Dennery. Ten years after that purchase, the young Denis Barnard founded a distillery at Dennery. The grandson of the original owners of Dennery is still the current Managing Director of St Lucia Distillers, now based at Roseau. The family run factory has been modernised over the years and new technologies and improvements constantly incorporated. A Pot Still was installed in 1998 and has meant that especially high quality flavourful rums which are still being aged , are now being produce. Two more Pot Stills have been introduced, adding to the variety of rums being produced.

Chairman’s Reserve is a blend of doubled distilled pot still and column still rums, aged for up to five years in bourbon barrels. The pot still richness comes through on the nose along with juicy fruits and a hint of honey. A medium bodied palate with a soft feel, a hint of vanilla and spices. Delicious on its own, but works well in a Mojito and many other great drinks.

Chairman’s Reserve Spice is the latest addition to the St Lucia Distillers range. Based on the same high quality spirit, it has been infused with authentic Caribbean spices such as cinnamon, clove, nutmeg and vanilla and richeria grandis which is known locally as “bois bande” to create a genuine St Lucia experience.

Try it over ice with ginger beer or cranberry juice for a refreshing long drink,

Winner of Gold Medal “Best in Class ” International Wine and Spirit Competition, Winner of Double Gold Medal, San Francisco Spirits Competition

Rums of a very special nature

Domaine Dupont is situated in the heart of the Pays d’Auge Calvados. This is a region which has long been considered as to adding a little extra to the finesse and delicacy of the calvados because it only permits the use of apples and insists on double pot distillation.

In 1980 Etienne Dupont took over from his father and has worked hard to improve the orchards and distillation methods.The orchard is now a mixture of old taller trees as well as small standard trees. Varieties such as Saint Martin, Doux Normandie and Noel des Champs have been specially cultivated to provide the maximum aromatic qualities from their small fruits.

Etienne studied the methods of distillation from Cognac. These techniques and his inherited knowledge combine to produce a spirit that represents the flavour and ripeness of the apple alongside the mellowness and warmth of a well aged spirit. He has also experimented with ageing in different cask sizes and oak types to ensure that the flavour extracted through distillation is further enhanced during maceration.

Domaine Dupont uses three types of apples in a set formula : 30% sweet, 30% bitter and 40% are apples with high acidity, this gives the correct balance of flavour.The apples are cropped manually and stored in open wooden crates to allow them to rest and mature for up to a month before fermentation.

We list these fine calvados from this prestigious producer.

Calvados Pays d’Auge VSOP
Aged for around six years in 400 litre oak casks. This oak comes from the Loire Valley and is lightly toasted to help the capture the subtle vanilla aroma.The nose has fine oaky spice , touch of vanilla and balsam with an abundance of fresh apple and touch of butterscotch on the palate finishing with a little kick from the spirit.

Calvados Hors d’Auge
This is aged for 12 years. A fresh and elegant nose with intense vanilla apple, some floral notes of jasmine and rose and touches of sturdy oak and dried fruit. A smooth palate with good persistence, fine fruit with complex oaky flavour showing baked apples, vanilla, spiced fruit and good structure with a long finish and some mouth-tingling grip. 

Calvados Vintage 1989 Half Bottle
A nose of dried fruits, apple and vanilla, preserved oranges and a little hint of rosewater. These aromas come back on the palate, baked apples and tarte tartin, a touch of raisins and spice with some classic oak structure and a fine layered finish.

Also Calvados Pays d’Auge, Vintage 1989 700ml and Calvados Reserve Pays d’Auge 1500ml
 

HAPPY CALVADOS DAYS

Del

” For many cognac connoisseurs,the Ragnaud-Sabourin estate is the mecca of the whole cognac region.The family’s fruity and well-balanced brandies remain a yardstick with which to judge the best products of the Grande Champagne” , Nicholas Faith, Classic Brandy

The Ragnaud-Sabourin family owns one of the most prestigious private estates in Grande Champagne and certainly have a grand history.The estate was established in 1850 by Gaston Briand, one of the first in the region to push for an establishment of recognised crus. In 1941 a spilt took place in the Ragnaud family and one brother,Raymond Ragnaud,set off on his own. The other brother, Marcel Ragnaud,went on to develop Ragnaud-Sabourin and establish the house as one of the finest in Cognac.

Today the Domain La Voute is run by three descendants, from grandmother to granddaughter: Denise, Annie and Patricia Ragnaud-Sabourin.Together they oversee the vines, which stretch across the chalky slopes of Ambleville in the heart of Cognac’s premier cru region, Grande Champagne.They are also wholly responsible for all aspects of production and ageing, always determined to produce limited quantities of the highest quality.

All their cognacs are matured as vintages;there is no blending between years,no sweetening and no colouring. The name of each in the Alliance range illustrates the minimum age of the cognac contained in the bottle.

Our selection includes 

  XO Decanter which has an elegant finish with much finesse and just a tickle of spirit

Florilege with complex dried fruit character with a sweet spiciness and slightly dry but very long finish.

 Fontvieille No35 has a quintessential Grande Champagne cognac   nose, delicate  and elegant with a subtle  mix of oak spice and balsam, complex finish.

   Vintage 1990 , double distilled and matured in Limousin cask, rich oily unctuous notes and the famed rancio charentais clearly discernible

Alliance No20 Special Reserve has a deep, golden amber colour with spice, vanilla, citrus oil and a little  expresso coffee on the nose,light toffee undertones, oak and a dry long finish.

Others in the selection are Alliance No10 VSOP, Alliance No 4,Ragnaud-Sabourin VSOP

HAPPY COGNAC DAYS

DEL

RL Seale is one of Barbados’s oldest trading houses, a family owned business whose involvement in rum-making extends from father-to-son since 1820. Current head distiller, Richard Seale, is one of the region’s most innovative distillers and blenders and has a passion for producing perfect with lots of great flavour.

The Foursquare Distillery occupies the site of a former sugar factory that dates back to 1636 and as one of the most modern and efficient rum distilleries in the world, is designed to be both highly energy efficient and environmentally friendly. The distillery produces light rums in a three-column vacuum still and their much heavier rums in a modern pot still.

The company’s major domestic brand E.S.A. Fields, the Island’s number one selling white rum and for export the Martin Doorly range. They also produce other famous rums, including: Alleyne Arthur, Old Brigand and Foursquare Spiced Rum.

Rum has been produced on the Island of Barbados for more than 300 years, but it was not until the 1906 Rum Duty Act was passed that the industry began to develop as we know it today. Prior to this , distillation took place on many of the plantations, but the new law meant the distilleries had to obtain a licence and could sell only in bulk. Hence many of the Bridgetown trading companies became bottlers, including Martin Doorly and the growth of branded names began.

Martin Doorly evolved into Doorly’s Macaw Rum and became the first bottled rum to be exported from the Island. Doorly’s rums are still famous throughout the world and are made at one of the world’s most modern rum distilleries, Foursquare Distillery.

Doorly’s Macaw white Barbados rum is a most refreshing rum and blends well to make some of the worlds finest cocktails.

Doorly’s 5 year old amber rum has age and beauty on its side, well balanced fruits with long lingering vanilla aftertastes.

                             To produce the unique character of Doorly’s XO, very old rums are selected by the master blender and matured for a second time in Spanish oloroso sherry casks, producing a delicious fusing of the complex flavours from the cask and the well-aged rums.

The Nikka Whisky Company was founded by Masataka Taketsura, who is widely acknowledged as the father of Japanese whisky. The company has two large distilleries and several blending and bottling plants and is now part of the Asahi Group.

Masataka Taketsuru’s family owned a sake brewery that dated back to 1733. Taught early that sake-making is a painstakingly fine art, Masataka studied diligently and trained as a chemist, preparing to carry on the family trade. However, Scotch Whisky captured the young man’s imagination and he decided to dedicate his life to it.

In 1918, Masataka Taketsuru travelled to Scotland, where he learnt the secrets of whisky-making and met the woman who would become his bride, Jessie Roberta (Rita).

In 1920 Masataka returned to Japan with his new bride and worked with a company to produce Japan’s first whisky. It soon became apparent that to produce whisky the way he felt it should be made, Masataka would have to become independent. In 1934 Masataka established Nikka Whisky and built its first distillery in Yoichi, Hokkaido, which he had always considered to be the ideal whisky-making site in Japan. In the decades since Nikka has become a fixture in Japan, Known for its passion for fine quality and flavour.

 Of Nikka’s two malt whisky distilleries, Yoichi produces rich, peaty and masculine malts.

                                 ”Yoichi 10 Years Old”  gets its distinct aroma and body from direct heating distillation, in which the pot stills are heated with finely powdered natural coal-the traditional method that is rarely used today, not even in Scotland.

In Yoichi, Masataka Taketsura saw numerous reminders of Scotland, and this convinced him that this should be the home of Japanese whisky. Yoichi was selected because of its clean air, perfect humidity for storage and abundant underground water supply filtered through a layer of peat. Additionally, its location only a kilometre from the sea gives its whiskies a light salty note.

Our range of fine whiskies from Nikka include their top quality blends as well as the many world renoun single malts as follows:

 Nikka Single Malt “Miyagikyou” 10 Yrs Old

  Nikka Single Malt “Yoichi” 15 Yrs Old

  Nikka Single Malt “Taketsuru” 17 Yrs Old

 Nikka All Malt

  Nikka from the Barrel

  Nikka Pure Malt, Black Label

  Nikka Pure Malt, Red Label

 Nikka Pure Malt,White Label

THE HISTORY OF ABSINTHE

Absinthe takes its name from Artemisia absinthium, the botanical name for the bitter wormwood , known in french as “Grande absinthe”. This ingredient of the liquor absinthe also contains the molecule thujone, which supposedly accounts for its alleged mind altering properties. Wormwood infusions had been known as a medicine as far back as Greek times however it was not until around 1792 that the alcohol elixir was supposedly created. Pierre Ordinaire, a French Doctor living in Switzerland, distilled the wormwood plant in alcohol with anise, hyssop, lemon balm and other local herbs. According to popular legend,Ordinaire actually obtained his recipe from the local Henriod sisters, who had been making an ” elixir d’absynthe” to treat illnesses for years. The tonic, quite powerful at around 72% alcohol, was locally heralded as a medical cure-all. The recipe was in turn passed on to a Major Dubied, whose son-in -law was Henri-Louis Pernod. What ever the truth behind its origins, absinthe stopped being a local curiosity and started on its route to becoming an international phenomenon in 1797 with the foundation of their new distillery in Couvet, Switzerland. In 1805, the famous Pernod Fils distillery expanded and opened in Pontarlier, France to avoid customs taxes between Switzerland and France. By 1905, there were hundreds of distilleries in all corners of France producing absinthe, with over 40 distilleries operating across the Swiss border in the French Jura region, 22 of which were located within the town of Pontarlier, itself producing 7,000,000 litres a year from 151 stills. The success of the highly regarded Pontarlier brands brought many imitators and profiteers soon introduced cheaper, adulterated and even poisonous imitations onto the market that were in turn partially responsible for the reputation that absinthe gained for causing delirium and madness in those who drank it.

Originally, absinthe gained its popularity from its use in North Africa during the French campaignes of the 1840′s as a disease preventative and water purifier. The French soldiers brought their taste for the herbal beverage back to the cafes of Paris. Here it became a fashionable drink of the bourgeoisie, so much so that the time between 5.00pm and 7.00pm became known as “l’heure verte” (the Green Hour), and absinthe soon became the most popular aperitif in France. From the mid 19th Century onwards absinthe became associated with bohemian Paris and featured frequently in the paintings of such artists as Manet, Van Gogh and Picasso. When they were not painting it, they were drinking it in large quantities, joined by contempory poets such as Baudelaire, Rimbaud and Verlaine – who practically made a career out of it. Absinthe production grew so much that it became cheaper than wine. Between 1876 and 1900 the annual consumption in France had rocketed from 1,000,000 litres to 21,000,000 litres. It is no exaggeration to compare the impact of banning absinthe to the effect that the banning of Scotch Whisky would have on Scotland.

So, if absinthe was so popular, why was it banned? there were a number of reasons. It got caught up in the temperance movement that was sweeping Europe at the beginning of the 20th Century and became the scapegoat for all alcohol; findings were published shwing that thujone was a neurtoxin in extremely large quantities (albiet more than was found in even 150 glasses of absinthe) which caused convulsions and death in laboratory animals. Pressure also came from the wine producers who saw its popularity as a threat to their sales, which had been badly hit by the spread of the phylloxera louse that destroyed most of France’s vineyards by 1890. Another nail was driven in the coffin with the lurid ‘Absinthe Murder’ which took place in Switzerland in 1905 when one monsieur Lanfray shot his entire family after drinking absinthe. The fact that he had also consumed several litres of wine and a considerable amount of brandy was overlooked by the prohibitionists and by 1910 absinthe was banned in Switzerland. The constant bad press came from across the Atlantic and an anti-absinthe novel titled “Wormwood, a drama of Paris” penned by Marie Corelli ( who would be considered the Belle Epoque Danielle Steele) caused a furor in the United States. Absinthe was mostly consumed in ‘cosmopolitan’ cities like San Francisco, New Orleans, Chicago and New York and the scandalous stories that spread across the American heartland prompted its banning nationwide in 1912. Finally , in 1915, absinthe was banned in France, but it took a military order to do it.

Contrary to popular belief, absinthe was never banned in the United Kingdom, Spain or Portugal.

Some of our collection of Absinthe for you to savoir

    Absinthe Brevans, Matter-Luginbuhl, Switzerland

  Absinthe Clandestine, Claude Alain Bugnon, Switzerland  

Absinthe La Coquette, Paul Devoille, France  

 Absinthe La Fee Bohemian, Czech Republic

Absinthe Montmarte, Fischer, Austria 

 

 Absinthe NV, La Fee, France 

HAPPY ABSINTHE DAYS

DEL