Another wonder from Crispin Cain, former apprentice at Germain-Robin, this aperitif is a maceration of rose geranium, wormwood, lemon balm, hyssop, lemon verbena, star anise, fennel seed, lemon peel, and further delights. It is subtle, complex, and absolutely beautiful. None of the harsh alcohol and artificial coloring you'll find in almost all commercial absinthes - this is the way it's supposed to be. Perfect for a Sazerac or to sip traditionally with a little water and sugar.
While driving up Highway 101 over 30 years ago, Ansley Coale picked up a random hitchhiker. His name was Hubert Germain-Robin, a descendant (dating back to 1782) of the Jules Robin Cognac family. They discussed how the art of distillation was dying due to the industrialization of Cognac and decided to embark on a parthership that would bring a hand-operated alambic still and the fine art of making artisan brandy to the U.S. After years of perfecting their "craft-method" of premium grape selection, distillation and barrel aging, they now hold the largest cellar of old brandies in the U.S., which has given them all the ingredients to produce spectacular blends that not only rival, but surpass the icons of Cognac.