A thin figure and a surprisingly unique packaging added to the innumerable savours of absinthe make this concept a novelty full of originality !

RueVerte elaborated a new way for amateurs to savour or share hand-picked absinthes.

Here is a presentation of this little « revolution » in the world of absinthe :

This year, RueVerte offers the possibility for five of you to be part of the popular jury. Try your luck to be one of the happy few !

The Absinthiades will take place on October 2-4 in Pontarlier of course. Don’t miss the opportunity to discover the mythical atmosphere of the Green Fairy !

At RueVerte, we want you to be able to order the products of your choice without having to worry about anything else. We endeavour to take note of all your comments and make a point of trying to improve our service continually.

Since more and more customers have requested this on-line payment system, it is now available on our website as well as the payment by credit card (100% secured).

Aaaah absinthe spoons… these magical accessories, indispensable for every self-respecting absintheur !

People often ask me what they’re for and I must admit I understand why one could get confused trying to figure out how to use them. Why should there be holes ? Not very practical to drink your sirup… Even though the answer may be clear for most of you, I would rather make sure it is for everyone. Here are the instructions :

Decanters, brouilles and absinthe fountains were invented for one particular purpose : to be able to pour the water as gently as possible - ideally drop by drop - especially at the beggining, when the absinthe starts to cloud. There are two main reasons to that :

1. The louche action and the changing of colours it provokes are even more beautiful.

2. The absinthe’s different aromas develop more slowly into more complexity and interess. (Chemistry helps to understand this phenomenon : each essential oil precipitates at a different dilution and pouring the water slowly enables the aromas to develop one after the other).

However, it is all about “clouding” the absinthe without “drowning” it by letting the water flow as slowly as you should savour your drink.

Marcel Pagnol illustrates this very well in his novel “Le temps des secrets” - 1960 (The time of secrets) :

Another fête de l’absinthe just went by and I left Switzerland with as much memories in my head as glasses I emptied back there.

The first fête de l’absinthe saw the light in 1997 in Boveresse in the Val-de-Travers, cradle of birth of absinthe. At that time, absithe was still forbidden and the distillers were clandestine.

Have you never been to that feast ? Here is a little guided tour; you will probably feel like joining yourself to us next year !

You know it as well as I do, everyone has its own likings and tastes. However, some differences can be explained, that’s why I’m going to make it clearer for you, why some people drink their absinthe with sugar and why others (the Swiss for example) find it exasperating to do such a thing.

In order to do so, I’m going to have to go back time a little. However, I just want to point out a few important things that I think are important to remind :

Hi, and welcome on RueVerte’s blog.

This is the place to be if you’re looking for information about the world of absinthe. We shall keep you posted about the news, the coming up (or past) events, any changes or novelties on RueVerte and we’ll be able to give you our opinion about different facts.

As the two creators of the website don’t trust their English enough, I will be the one passing on Antoine’s knowledge and passion about absinthe and Colas’ talent for computers and design.

Feel free to leave comments, this blog is also about communicating with one another, and it is our blog as much as it is yours !
We’re looking forward to exchange what we know about absinthe with you and to hear what you have to say about it all !

Cheers,
Alexia

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And as you all know it, it is important to drink your absinthe properly, so here’s a first post :
Absinthe with sugar or without ? Explanation…