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« Pastiglie Leone Absinthium | Main | Pernod Fils, circa 1910 »


Country of Origin: Brazil
Type: Mixed & Macerated
Alcohol Level: 54 %
Vendors: ♣

Description: Absinthe Camargo at


Hi to all absinthe lovers, I´m Mario Reuter from Absinto Camargo.

First of all, Absinto Camargo is distilled and not only macerated. We do a first infusion with Artemisia absinthium, Art. pontica, star anis, green anis, fennel, hyssop, coriander, angelica and melissa for at least 48 hours and then proceed the distillation in an old steam heated copper still (no direct fire).

After collecting the heart of the distillation we leave it for some hours in a 2nd infusion with absinthium and mint, among others. At the end of it we dillute it to 54%vol (max permitted in Brasil) filter and bottle it, adding the green colours, to enhance its appearance.

The production is artisanal, and the distiller is Mr. Remo Lovisolo, bhotanicist and agro-enginner from Torino - Italy. Mr. Remo has worked for Luxardo, Cointreau, Martini, Strega and Gancia, before having his own small distillery.

Our product is bitter sweet and full of aroma and flavour. The louche is not so deep due to our option of using less anis than other brands. The louching can be seen in a quick film at our website

And last of all, Absinto Camargo and our Blue Absinthe recipe were granted a Bronze Medal in the Intnl Cocktail Challenge organized by Drinks Intnl Magazine in London 2.002. (1st was Grand Marnier, 2nd - Joseph Cartron, 3rd - Absinto Camargo, 4th - Cointreau, 5th - Midori Melon).

Absinto Camargo has just entered Germany and Australia, with a few cases. I´m going to be exhibiting our other product CACHACA CORAL at the ANUGA trade fair in Cologne from 11 to 16th of October 2003 and will be glad to receive anyone at Pavillion 5.1 - Booth: E 061 / F 069 - the Mercosul booth. I´ll have some Absinto there.

[Ted Breaux]

I received a bottle of Absinto Camargo today. This product is made in Brazil, and is distributed by Uniland Export. The transaction was made via bank transfer, and the price for one 700mL bottle with shipping to the U.S. was $90 USD. The bottle was packaged well and arrived via EMS.

The liqueur is medium green color with just the slightest olive tint. There is some herbal sediment present. It is artificially colored as indicated on the back label. The bottle is clear glass. The front label shows impressionist-like artwork (a woman holding a cat). This product is 54% alcohol (108 proof).

The rear label says, "Absinto Camargo is prepared through the distillation and treatment of Artemisia absinthium alcoholic elixir, Artemisia pontica, star aniseed, and other aromatic plants and herbs. Sip Absinto Camargo over ice, water, and a sugar cube or prepare delicious absinthe cocktails. The ingredients are listed as A. absinthium, A. pontica, anise, aromatic herbs, alcohol, sugar, water, and coloring.

Tha aroma is a deep, dark heady scent of Artemisias with hint of medicinal texture. Tasting the liqueur neat reveals not as strong an Artemisia flavor one might imagine from the aroma, but it is definitely present. There is only the slightest hint of anise, and the presence of added sugar is detectable.

Upon the addition of water, there is only but the slightest louche, and the flavor thins quite a bit, revealing a light mixture of artemisia with the taste of residual sugar. Upon adding water, the flavor of anise is almost non-existent. I am told that the product is derived from a French protocol dating from 1900, and contains several additional herbs, but the flavor lent by those is very subtle. I might mention that the Neto Costa brand (Portugal) is also available in Brazil, so that product is the primary basis for comparison in Brazil.

In conclusion, this absinthe seems vaguely similar to Tunel, but with even less anise and more Artemisia flavor. While definitely being better than Neto Costa, this absinthe is nothing like the typical Spanish fare. Overall, the flavor content is rather thin, but if you increased the Artemisia content, it certainly would not make it more palatable, requiring even more sugar to defer the apparent 'vegetable-like' texture. Although being made 'traditionally', this absinthe bears little in flavor to the absinthes of old, or to the absinthes of new at that. Is it worth the cost? As always, that depends on your tastes, but if you wondered what Artemisias taste like with very little anise, this product delivers just that.


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