Un Emile 68
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Country of Origin: France
Alcohol Level: 68 %
Vendors: ♣ Absinthes.com
Description: According to http://www.absintheonline.com/ :
New formula; The anise/wormwood profile has been lightly enhanced, which has also improved the body, overall aromas and louche-effect. Un Emile 68 is a premium absinthe traditionally made to a 19th century recipe by steeping Grand wormwood (Artemisia absinthium), green anise and other plants in alcohol and distilling the macerated charge in an absinthe still. The colour is achieved naturally by soaking plants in the distillate. Unlike cheaper modern absinthes,
no oils, sugar, or artificial colouring have been added. Likewise, no star anise is used, which was typical of the traditional Pontarlier absinthe recipes. To best appreciate the complex flavours and louche, it must be properly served by slowly dripping cold water into it, as should all the absinthes from the Emile Pernot distillery.
Absinthe Un Emile 68 at Absinthes.com
Reviewed by AndrewT 12/14/2005
COLOR BEFORE WATER 1/10
Still a very pale yellow. In the thinner parts of the glass, it looks clear.
LOUCHE ACTION 2/10
Very, very slow to begin. There are alot of dancing oil trails, but the actual cloudiness does not happen until very late in the dilution, and it never reaches opacity.
COLOR AFTER WATER 2/10
Very unimpressive. The only redeeming factor is that the incredibly thin louche gives it an amber tint from the ambient light (the amber tint is usually only visible when you hold it up to the light). The pale yellow pre-louche color transforms into a mere murkiness.
Before water- The aroma is much stronger than the original version, and still has that very distinct Un Emile flavor. There is still a little bit of dustiness, but the base alcohol has a nice smooth fruity scent to it. Perhaps they are using wine spirits now?
After water- Wormwood is the predominant aroma after watering. There is actually quite a bit of aroma wafting out ofthe glass during the dilution, which I wasn't expecting. Not very complex, but not unpleasant.
Mouth feel is surprisingly thick. The flavors linger for quite a bit.
The taste is predominately wormwood, with some very subtle additional flavors. There is a residual bitterness to it that I find rather nice. There is still some dirtiness in the taste, though. It's very close to being pleasantly simple.
OVERALL IMPRESSION 5/10
Weak appearance aside, this is a decent middle shelf absinthe. There are still some flaws to fix, but the flavor is fairly enjoyable. It is certainly better than the old Un Emile, but not as better as I'd like it to be.
AndrewT scores Un Emile 68% (new version) 50 out of 100
Reviewed by Bruno Rygseck 11/9/2008
COLOR BEFORE WATER 8/10
The classic absinthe green which has started to turn feuille morte, i.e. slightly towards yellow. Eye-pleasing brilliance.
LOUCHE ACTION 8/10
Thin may it be, but using cold water and dripping/squirting slowly (brouille glass), two layers could be achieved: the anise cloud underneath and an oily-looking veil above it. The two combined to quite a nice louche after all the water was added (1/3 dilution).
COLOR AFTER WATER 8/10
The color is proper absinthe green also when louched, no fault here even though it could be thicker.
Before water the lovely Pontarlier wormwood and some caramel dominated, during and after water it became weaker but nice all the time.
Not that rich as one would hope but still velvety and chewy. Could be a tiny bit creamier.
Like real absinthe should. Anise sweetness is in good balance with the smooth astringent wormwood taste.
OVERALL IMPRESSION 8/10
In my opinion the "new" Un Emile 68 is a fine and real Pontarlier absinthe. It doesn't have a long lingering aftertaste or a rich mouthfeel but on the other hand it does not have overly perfumey tones or mouth-numbing star anise (as I understood there is none of it in the recipe).
10 cl bottle from absinthe.de (formerly Absinthe Lion) bought about a year before this review.
Bruno Rygseck scores Un Emile 68 (new version) 75 out of 100
Un Emile 68% (old version)
NOTE: This is a different formulation than the regular Un Emile 45 listed below. It is a custom blend made to the specifications of the folks at "Absinthe Online" who have this to say about their product:
"Emile Pernot 68 is a full-strength absinthe traditionally made by steeping Grand wormwood, green anise, fennel and other plants in alcohol and distilling the macerated charge in an absinthe still. The colour is achieved by soaking Petite wormwood, Hyssop, Melissa and other plants in the distillate. Unlike other modern absinthes, no oils or artificial colouring have been used and no star anise has been used to enhance the louche. $85 for one bottle including delivery, $160 for two bottles including delivery and $230 for three including delivery."
I very recently made a trip to Pontarlier, where thanks to the good graces of Petermarc and Liqueurs de France, Ltd., I was able to secure a bottle of the new Emile Pernot 68 degree absinthe for review.
This absinthe is packaged in a 70cL brown glass bottle. The labeling is remniscent of the old style of absinthe labels, featuring the silhouette of absinthium leaves and a small image of a landmark found in the center of the town. Unlike the typical French products that carry the all-too-familiar vague phrase "aux extraits de plantes d'absinthe", this one simply reads "absinthe distillee". The absence of the 'infamous phrase' coupled with the clearly labeled "68% vol" ensures the 'export only' status of this product. The back label reveals this absinthe to be derived from a distillation of whole herbs, and describes how to prepare a drink.
Having been granted an invitation to inspect the production facility first-hand, I can vouch for the fact that this product is indeed crafted using the original alambics. This in itself represents a vast departure from the all-too-typical macerated 'absinthes' that litter the market currently.
Upon removing the cap, the aroma of anise is prevalent and is accompanied by a good bit of heat. Following right behind is a background mix of distinctively darker lacquer notes. The liquor itself is a light amber hue, and tasting it neat reveals a good bit of heat along with a spicy but dry accompaniment of anise. When diluted with water, the resulting liquid louches moderately, with heavy gradient lines swirling around the glass. The taste of the drink is crisp and clean, giving a fairly strong, dry anise flavor with just the slightest dry bitterness in the finish. The alcoholic strength tends to make itself more apparent in the head as opposed to the palate.
In conclusion, this absinthe is a crisp, refreshing aperitif, and its straightforward, clean balance is at least as refined as the best of the Swiss La Bleues I found in the Val de Travers. There is nothing about it that can be described as pointed or obtrusive, and it makes for a stimulating drink that seems to nicely compliment a summer afternoon.