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Vieux Carre Absinthe
Vieux Carre Absinthe Superieure

Vieux Carre Absinthe Superieure

Превосходный Премиальный Абсент Вьё Каре Супериор

Крепость:  60,0%
Объем:  750мл
Производство:  США
4 690
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Vieux Carre Absinthe Superieure - абсент, который совсем недавно начали легально продавать в США. Своим названием напиток обязан французскому кварталу Вье-Карре в Новом Орлеане. В производстве используется процесс «двойной мацерации» Гранде полыни, мелиссы, укропа, фенхеля, мяты и других трав, что делает вкус крайне оригинальным: традиционно горьким и крепким (крепость – 60%), но ароматы трав и аниса придают абсенту аристократический шарм и абсолютно неповторимое послевкусие. Особенным его делает и спирт, изготовленный из смеси кукурузы, ячменя, пшеницы, ржи. Сберегается в красивой изысканной бутылке с великолепным дизайном.

Vieux Carre Absinthe Superieure

The French Quarter, locally known as Vieux Carré, is the soul of New Orleans, Louisiana. This city is replete with culture, architectural beauty and culinary arts. Philadelphia Distilling pays tribute to the unique and colorful history of Absinthe in New Orleans with the release of Vieux Carré Absinthe Supérieure. The first batch of Vieux Carré was released on December 31, 2008. It is the first legal absinthe to be distilled, bottled and sold on the east coast of the United States in nearly 100 years.

Vieux Carré Absinthe Supérieure

Vieux Carré is batch distilled using a “double maceration” process featuring the mysterious Grande Wormwood and Petite Wormwood. Green and Star Anise, Fennel Doux Provence, Melissa, Genepi, Hyssop and Spearmint complete the complex flavor profile. Vieux Carré is an original artisan spirit that combines historic processes with a modern expertise.

Our Still

Our custom copper-pot still was imported from Scotland, produced by Forsythes, the company that has built stills for many fine distilleries, including Glenlivet and Brown-Froman’s Woodford Reserve.

Vieux Carre Absinthe Superieure

Vieux Carré is batch distilled using a “double maceration” process featuring the mysterious Grande Wormwood and Petite Wormwood. Green and Star Anise, Fennel Doux Provence, Melissa, Genepi, Hyssop and Spearmint complete the complex flavor profile. Vieux Carré is an original artisan spirit that combines historic processes with a modern expertise.

Vieux Carré’s flavor and color are derived exclusively from 100% natural herbs. The flavor is complex with both familiar and intriguing notes. The deep green color is reminiscent of a vintage jewel. The spirit is not over filtered, preserving the flavors extracted through the natural coloring process. A miniscule herbal particulate is natural if found.

The rich louche slowly builds as the essential oils refract light and create a dynamic opalescence. With the addition of chilled water the complexity of each herbal layer will come to fruition. The warm, long and lingering finish is harmonious, complex and subtle.

Vieux Carré Absinthe Supérieure

Absinthe originated in the canton of Neuchâtel in Switzerland. It achieved great popularity as an alcoholic drink in late 19th- and early 20th-century France, particularly among Parisian artists and writers. Due in part to its association with bohemian culture, absinthe was opposed by social conservatives and prohibitionists. Charles Baudelaire, Paul Verlaine, Arthur Rimbaud, Henri de Toulouse-Lautrec, Vincent van Gogh, Oscar Wilde, and Aleister Crowley were all notorious absinthe drinkers. It is commonly referred to in historical literature as "la fée verte" (the Green Fairy).

Absinthe proved a great leveler in class-conscious Europe. Once beloved by the aristocracy, it moved through society with a freedom that was its own. At cafes from Paris to Prague, absinthe was drunk by artists and labourers, butchers and bankers. Astonishingly for the time, even genteel womenfolk freely enjoyed the elaborate absinthe ritual in public.

Glorious New Orleans indeed embraced the Green Fairy with a particular affection. Here, absinthe took off in 1869, when the Aleix brothers opened a bar named the "Old Absinthe House"at the corner of Bourbon and Bienville streets in the French district.

The Absinthe Room attracted an impressive list of visitors, including presidents William Howard Taft and Theodore Roosevelt, Mark Twain, Walt Whitman, Aaron Burr, William Thackeray, Jenny Lind and Oscar Wilde. In 1918, Aleister Crowley, the British magician, proclaimed: "Art is the soul of life and the Old Absinthe House is the heart and soul of the old quarter of New Orleans."

Vieux Carré Absinthe Supérieure
Vieux Carré can be mixed with or without sugar, although we feel balance is best achieved without sugar. We recommend 3 parts water to one part Vieux Carré when diluting, although that too should be left up to the individual. We recommend first trying Vieux Carré as 3:1, then 4:1, as you will notice different herbal complexities. Our absinthe was specifically designed to work solo or as part of a jazz quartet with other premium cocktail ingredients. Scroll down to view some Classic and Signature Cocktail recipes.

CLASSICS

Traditional French Absinthe

Pour 1.25 - 1.5 oz of Vieux Carre into an appropriate glass. Place a sugar cube atop a flat, perforated spoon that rests on the rim of the glass. Using the sugar and spoon are optional. Slowly drip 4-5 oz of ice cold water on top of the sugar cube (or directly into the glass), which slowly dissolves into the Absinthe. The cold water causes Vieux Carre to louche into an opalescent cloud as the herbal essences emerge from the absinthe.

Death in the Afternoon

1.5 ounces of Vieux Carre absinthe added to a champagne flute
Add iced champagne until it attains the proper opalescent milkiness.

Sazerac

1.5 ounces Vieux Carre absinthe
2 ounces Rye Whiskey
3 dashes Peychaud's Bitters
1/2 teaspoon sugar
Shake with ice and strain into an old-fashion glass (or an egg-cup), garnish with lemon peel.

Kiss in the Dark – Classic with twist

1.5 oz Bluecoat, American Dry Gin
.75 oz Noilly Prat dry vermouth
.5 oz Cherry Heering
bar spoon of Vieux Carre Absinthe Superieure
Stir with ice, strain into a chilled martini glass. No garnish.
via Brooke Arthur – Range – San Francisco

SIGNATURE COCKTAILS

Green in the Afternoon

1 oz. Bluecoat Gin
½ oz. Agave Nectar
½ oz. Vieux Carré Absinthe (for float)
1 Egg White
½ oz. Fresh Lemon Juice
Club Soda
In a mixing glass, combine the gin, agave, egg white and lemon juice. Shake until foamy. Strain into a highball glass filled with ice and top with club soda, then a float of the Vieux Carré. Garnish with a lemon wedge.

Bloody Sunday

3 oz. Tomato Juice
1 tsp. Horseradish
¼ oz. Fresh Lemon Juice
3-4 Dashes Tobasco Sauce (or to taste)
½ oz. Worstechire Sauce
1 Tsp. Kosher Salt (or to taste)
1 Tsp. Black Pepper (or to taste)
½ oz. Vieux Carré Absinthe
3 Pickled Green Beans, for garnish
In a mixing glass filled with ice, combine all ingredients (other than the green beans). Stir, combining everything and making sure all ingredients are evenly distributed throughout glass. Strain mixture into a highball glass filled with ice, and garnish with the green beans dropped in the glass.

Cooler of Vieux Carré

1 oz. Ginger-Infused Simple Syrup
½ oz. Fresh Lemon Juice
1 oz. Vieux Carré Absinthe
1 oz. White Grapefruit Juice
Dry Prosecco
In a mixing glass filled with ice, combine all ingredients other than the prosecco. Stir 20-25 times. Strain into a coupe glass and top with the prosecco float. Garnish with a grapefruit peel.

Perfectly Absinthe-Minded

1½ oz. Vieux Carré Absinthe
½ oz. Sweet Vermouth
½ oz. Dry Vermouth
¼ oz. Grand Marnier
3 Dashes Fee Brothers West Indian Orange Bitters
Combine all ingredients into a mixing glass filled with ice. Stir 20-25 times. Strain into a martini glass and garnish with an orange peel.

Iced "Green" Tea

1 oz. Vieux Carré Absinthe
2½ oz. Brewed & Chilled Black Tea
¼ oz. Triple Sec
½ oz. Fresh Lemon Juice
¼ oz. Maraschino Liqueur
In a mixing glass, combine all ingredients and shake. Strain into a rocks glass filled with ice and garnish with a lemon slice and an orange slice.

Absinthe Wakes the Heart Grow Fonder

1 oz. Vieux Carré Absinthe
½ oz. Chocolate Syrup
1 oz. Brewed & Chilled Black Coffee
¼ oz. Triple Sec
½ oz. Whole Milk
¼ oz. Frangelico Liqueur
In a mixing glass, combine all ingredients and shake. Strain into a highball glass filled with ice and garnish with chocolate shavings.

Бренди Шевалье Наполеон БСОП

Бренди Шевалье Наполеон БСОП

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