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Absinthe Blanche Italienne

Technical feedback

Distilled in a copper pot still using a bain-marie, with agricultural ethyl alcohol from winemaking by-products (wine alcohol). Small-batch produced in Italy. 50% ABV.

Designed to be a classic clandestine-style absinthe blanche, smooth and delicate, yet offering a bold, alpine profile. This is a prototype and I need your palate. Be ruthless.

How would you describe the visual density and texture of the louche?

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Light and translucentVery dense and thick

Which botanical note do you perceive most distinctly on the nose?

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In terms of overall profile and smoothness, how true to the tradition of historic Franco-Swiss Blanches do you find this product?

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Feels like an amateur experimentOn par with an established historic brand

If you could step into my laboratory to refine the recipe, which technical phase would you intervene on?

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A

Botanical balance and maceration (Herbs and spices)

B

Heat management and tail cuts (Cleanliness of the distillate)

C

Overall aromatic concentration (The grams of herbs / liter ratio)

D

None, the technical process is already optimal

E

I do not have sufficient technical expertise to express an opinion

Overall rating of the prototype

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1 stars

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How do you identify yourself in the absinthe world?

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A

Professional distiller

B

Expert connoisseur

C

Amateur

D

Novice

Technical suggestions or critiques

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