VERSINTHE - Le BlancheFrench White Absinthe
Among the absinthes of the 19th century, there were the Greens coloured by plant maceration, in the provincial tradition (the recipe of Versinthe); Whites were the result of the Swiss distillation method, although this technique has since been improved upon.
La Blanche de Versinthe is 57 percent alcohol. It was created and distilled with star anise. As with the 19th century absinthes, there is no sugar added.
While making Versinthe, Pascal Rolland asked his herbalist, Marc Villaceque what the results would be if the maceration were re-distilled. Since the stills were on, the two co-workers decided to distil 5 litres of marinating plants of Versinthe with the small copper still used for tests.
Two hours later, they tasted the impressive results. The decision was made and the Blanche was created without any changes at all.