Absinthe Skull 89.9% Green 70cl.
Calavera Green Absinthe 89.90 is a liqueur with a light aniseed flavor over a complex, bitter undertone. It's one of the most notorious and controversial drinks in history, its popularity largely due to the artists and bohemians of the late 19th century. Enjoy it the Czech way, in all its spectacular flavor: pour 5cl of absinthe into a glass, place an absinthe spoon on top of the glass with a sugar cube, sprinkle the sugar cube with a few drops of absinthe, and light it. Wait between 30 seconds and a minute for the sugar to melt, then pour ice water over it before it starts to burn.
| SKU | LI210009 |
| Format | 70cl |
| Alcohol | 89.9% |
| Producer | Inlima |
| Country | Spain |
| Type | Absenta |
In stock
Description
PREPARATION
The Calavera Absinthe 89.90 Green is made from the maceration of the wormwood plant (artemisia absinthium), a member of the large family of Asteraceae, which includes daisies and sunflowers. Other botanicals such as anise and fennel are also included in the mix, providing a characteristic flavor to Absinthe. Since there are very few rules governing the production of Absinthe, the list of potential ingredients is very extensive. The exact combination of herbs used depends on the producer and in some cases may vary from batch to batch. Absinthe, symbolizing the Parisian bohemian movement of the late 19th century, has a complex and controversial history. The birthplace of modern absinthe, as we know it today, is the Val de Travers, a valley just west of Lake Neuchatel, western Switzerland. Although the exact origins of the drink are difficult to pin down, there is evidence that Artemisia absinthium was used to make drinks in Egypt and Greece in the 1500s BC.
TASTING
View: Bright green color.
Nose: Very aromatic.
Mouth: Light anise flavor, with a bitter background of complex dyes due to the herbs it contains, mainly Artemisia Absinthium.
Winemaking
Calavera 89.90 Green Absinthe is made from the maceration of the wormwood plant (Artemisia absinthium), a member of the large Asteraceae family, which includes daisies and sunflowers. Other botanicals such as anise and fennel are also included in the blend, contributing to the absinthe's characteristic flavor. Since there are very few rules governing absinthe production, the list of potential ingredients is very broad. The exact combination of herbs used depends on the producer and in some cases can vary from batch to batch. Absinthe, which symbolizes the Parisian bohemian movement of the late 19th century, has a complex and controversial history. The birthplace of modern absinthe, as we know it today, is the Val de Travers, a valley just west of Lake Neuchâtel in western Switzerland. Although the exact origins of the drink are difficult to pinpoint, there is evidence that Artemisia absinthium was used to make drinks in Egypt and Greece in 1500 BC.
Tasting notes
Appearance: Bright green color.
Nose: Very aromatic.
Palate: Light aniseed flavor, with a bitter background of complex nuances due to the herbs it contains, mainly Artemisia Absinthium.
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