Paul Devoille - Enigma Verte - Natural Maceration



Paul Devoille - Enigma Verte
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Enigma Verte is an outstanding, unfiltered premium absinthe made from a combination of aromatic herbs and plants, including grande and petite wormwood, anise, fennel and hyssop.

It uses a grape-base alcohol and is bottled at 72 degrees centigrade, in order to hold its natural green colour and present its aromas to the fullest.

Made by following the distillery's own technique of distilling each plant separately, blending the resulting full alcohol distillates and then finishing with an 'esprit vert' ('green spirit' - a natural maceration of additional plants in grape spirits, including veronica, a.k.a.'speedwell' - adding tea-like aromas) which is mixed in during the final colouring stage of production.

It louches beautifully, and is complex and intense.

Sure to please those who are searching for a spicy, yet traditional absinthe. It represents one of the best quality/cost values in modern traditional absinthes.

Enigma Verte is the new name for Verte de Fougerolles. The label has been revamped with a design that celibrates the combination of mystery and Art Nouveau that defines the spirit of absinthe. The absinthe remains exactly the same, only the name and look have changed. Why has this been done? Because of a continuing expansion into multiple international markets, it was found that many customers who couldn't speak French were having trouble pronouncing and remembering the name 'Fougerolles!'

Category(s):     Absinthe
Producer: Paul Devoille   -
ABV:   72%
Brand:   Paul Devoille
Country of Origin:   France


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Producer Information

Distilling was founded in 1859. Mr Paul Devoille gave a real rise to distilling at the beginning of the century, and this is why, today still, distilling bears its name. Paul Devoille was also a mayor of the commune of Fougerolles during several years.

In the years 1925-1930, Paul Devoille transmitted his distilling to his son-in-law Raymond Gouttefroy. He is at the origin of the installation of the legislation concerning the distillation of raspberry and he obtained the right to distil the William Pear in France at the beginning of the Sixties (the distillation of the William Pear being prohibited in France before this date).

In 1985, distilling was transmitted to Rene de Miscault. It then made many modifications to the business management and it in particular widened the line of goods and opened distilling Paul Devoille with the public.

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