Issue link: https://digital.copcomm.com/i/648009
w i n t e r / s p r i n g 2 0 1 6 | 7 5 w i n t e r / s p r i n g 2 0 1 6 | 7 5 W ith the garden-to-glass, sea- to-table, field-to-dish move- ment in full swing, it was only a matter of time before the uniqueness and versatility French-born Absentroux was discovered and brought stateside to mingle and play with the palates of chefs, wine and spirits professionals and discerning guests alike. Absentroux is craed in small batches, using herbs and botanicals harvested by hand, ancestral methods of maceration and a distillation process which is overseen by the master distillers at the Distilleries et Do- maines de Provence located in Forcalquier, France. Nestled between the Lure and the Luberon mountain ranges in the South of France, this is a region known for its abundance of plant species. Absentroux reaps the benefit of being born from a location of such rich history and sense of place. Starting with a base wine blend of Ugni Blanc, Clairette Blanche and Grenache Blanc, Absentroux takes on its character through the addition of individual herbal components—absinthe's characteristic worm- wood plus 13 other distinct botanicals, including verbena, lemon balm, coriander, fennel and thyme— which are macerated in a neutral spirit before being pressed once essential ingredients are extracted. e result is a unique product that combines the powerful flavor profile of absinthe with the soness and malle- ability of an herbal wine. Born in the South of France, Absentroux is an herbal wine specialty—delicious on its own and exceptional in your favorite libation. Cultivated wormwood. Distillation of mugwort with Distiller Jean Augier. Maceration of thyme. DUSTIN DOWNING COURTESY OF ABSENTROUX COURTESY OF ABSENTROUX COURTESY OF ABSENTROUX