L’ENTETE Absinthe Traditional

Home ／ Collections ／ Liqueur ／ French Liqueurs ／ L’ENTETE Absinthe Traditional ENไทย日本語 Original bottle illustration — Bacchus Global L’ENTETE · DISTILLERIE COMBIER · SAUMUR, FRANCE · EST. 1834 L'ENTETE Absinthe Traditional Nine botanicals, including anise, fennel and wormwood, are traditionally macerated and distilled before fresh leaves give this 62% absinthe its natural green colour. […]

Absinthe

How it is made

Drawing aroma and colour through distillation and a second infusion

Its character comes from the way the principal ingredients are handled. Two choices are central to the result.

Macerating nine botanicals, then distilling in copper

Anise, fennel and wormwood lead a botanical composition gathered into a single distillate.

A second infusion of fresh leaves

After distillation, fresh leaves add a soft chlorophyll green and another aromatic layer without artificial colouring.

The result

A dry frame that opens into a louche

The unsweetened structure stays taut; cold water turns it cloudy and gradually releases the botanicals.

Taste profile

Fennel, anise, wormwood and a long cooling finish

Soft fennel and anise meet the floral intensity and light bitterness of wormwood, ending in a long, cooling anise note.

Food affinities

Dishes that layer onto anise and herbal aromas

L’ENTETE Absinthe Traditional macerates and distills nine botanicals built around anise, fennel and wormwood, then adds a second maceration of fresh leaves for its natural green color. The pairings below are not an official recommendation from the distillery, but a reading based on the flavor characteristics recorded on this page.

Anise and fennel’s coolnessCucumber and myoga vinegar salad, yum takrai (Thai lemongrass salad), fennel and orange salad. The coolness of anise and fennel echoes dishes built on bright acidity and herbs.

Wormwood’s floral bitternessShungiku greens with sesame dressing, pad mara (Thai stir-fried bitter melon), grilled radicchio with balsamic. Wormwood’s floral, assertive bitterness echoes dishes built around bitter greens.

Green herbal freshnessChilled tofu with shiso and sansho pepper, yum samunphrai (Thai mixed herb salad), parsley and lemon tabbouleh. The chlorophyll-derived green herbal note echoes dishes built on fresh herbs.

A long, cooling finishKelp-cured white fish with kinome, Thai pandan-leaf dessert (bai toey), mint-forward green salad. The long, cooling finish echoes dishes finished with fragrant greens or herbs.

Following the aroma axis described in Logical Pairing, this reading pairs the anise and fennel coolness of L’ENTETE Absinthe Traditional with herb-forward, acid-bright dishes. The way wormwood’s bitterness resonates with bitter greens follows the shared-aroma-compound idea in The Science of Food Pairing (summary).

The producer

Distillerie Combier, founded in Saumur in 1834

Distillerie Combier was founded in Saumur in France’s Loire Valley in 1834. It continues a tradition of distilling citrus peel and botanicals, and received France’s EPV heritage designation in 2016.

Official producer website

Awards

Gold

CMB 2015 Gold / IWSC 2018 Gold Outstanding

The 62% expression received Gold at CMB in 2015 and Gold Outstanding at IWSC in 2018.

From Distillerie Combier

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