- Traditional Absinthe
- Enigma Verte FDC
Enigma Verte FDC
Product Details
Available in USA?
Style/Color
Verte
Degrees ABV (% alcohol)
70
Year of Make (if known)
2013
Country of Origin
France
Distillery
Devoille
Website
http://www.enigma-absinthe.com/acatalog/Enigma-verte-f-ts-de-ch-ne.html
Wormwood Society Editor Comments
This version of the Enigma Verte line has been carefully aged in 300 litre French oak barrels to give it a smooth creamy finish which conjures up the complexities of a pre-ban absinthe.
Editor review
1 review
barrel aging has added some interesting qualities
Overall rating
4.0
Appearance
N/A
Aroma
N/A
Louche
N/A
Flavor / Mouthfeel
N/A
Finish
N/A
Overall
4.0
Color: Barrel aging has taken the vibrant peridot green of the original and toned it down a bit, without creating a full fuille morte effect. Inviting.
Louche: as with the original, a nice build, leading to a well formed, deep louche with hints of yellow and white with touches of brown
Aroma: anise is still prominant with fennel, veronica, and wormwood as supporting players. I still get the tea aromas as well, but this time they are complimented by an underlying sweetness that is reminiscent of mallow flowers.
Flavor/Mouthfeel: Mouth coating and still not too thick. The wormwood has definitely been toned down by the barrel aging, an effect I've also noticed when making barrel aged bitters. It smooths it out, leaving the flavors without as much astringency.
Finish: wormwood and anise, but accompanied by a slight tannic dryness brought on by the barrels.
Overall: A very interesting riff on the original. Barrel aging can certainly play a decisive roll in rounding out flavors. Grab bottles (or samples) of both and experience the differences that wood can bring to the experience. I enjoyed it.
Louche: as with the original, a nice build, leading to a well formed, deep louche with hints of yellow and white with touches of brown
Aroma: anise is still prominant with fennel, veronica, and wormwood as supporting players. I still get the tea aromas as well, but this time they are complimented by an underlying sweetness that is reminiscent of mallow flowers.
Flavor/Mouthfeel: Mouth coating and still not too thick. The wormwood has definitely been toned down by the barrel aging, an effect I've also noticed when making barrel aged bitters. It smooths it out, leaving the flavors without as much astringency.
Finish: wormwood and anise, but accompanied by a slight tannic dryness brought on by the barrels.
Overall: A very interesting riff on the original. Barrel aging can certainly play a decisive roll in rounding out flavors. Grab bottles (or samples) of both and experience the differences that wood can bring to the experience. I enjoyed it.
BR
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