Roquette 1797

The Roquette 1797 is a complex, unusual and spicy absinthe, based directly on a late 18th century manuscript recipe. It represents the first serious attempt in the modern era to recreate an absinthe from the very birth of La Fee Verte, when the drink straddled the line between liquor and potion, when it was as much magical and mysterious elixir as fashionable aperitif.

The 1797 contains the classic trinity of anise, fennel and grande wormwood, together with several other herbs, some of which will be found in no other commercially available absinthe. The absinthe is batch distilled in Pontarlier in an antique alambic, and is available in only very limited quantities.

The oldest distillations in the final Roquette bottling are nearly 18 months old, the youngest around 6 months, and this degree of maturation will be preserved in on going production.

Absinthe Roquette 1797 should be prepared with ice-cold water, which must be added to the absinthe dose as slowly as possible, ideally drop by drop. Careful preparation like this will allow its subtly translucent louche and powerful, room-filling aroma to develop to best effect.

The coloration of Roquette 1797 is achieved in the most traditional manner possible, using only two classic colouring herbs. Like all natural chlorophyllic colorations it will gradually fade to a so-called feuille morte hue over time. The bottle should be stored upright and, like a fine wine, be kept in cool, dark conditions. Under no circumstances should it be exposed to prolonged sunlight, or to extreme temperature fluctuations. Each Roquette 1797 bottle is sealed with a high quality re-usable wood and cork "T-cork", and then finished by hand with red sealing wax.

The "1797" indicates the date of the manuscript recipe used, and "Roquette" pays tribute to the name of the faithful horse on which Dr Ordinaire - the legendary father of absinthe - rode around the Val deTravers.