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This carefully curated blend of botanicals allows you to craft an authentic 19th-century absinthe, staying true to the era when absinthe developed its mythical cultural status.
This absinthe is heavier on the Anise and fennel flavours.Recipe Notes: Add Bag A to 1L of brandy or vodka at 85% ABV. Macerate for 24 hours, starting at 170 f / 76 c (recipe for \"brandy\" in the video bellow) Proof the maceration down to 40% ABV and pot still it. Take a small amount of \"foreshots\".
Collect down to 60% abv and keep as \"hearts\"
60% - 40% can be kept to distill again with the next batch of brandy
40% and down can be kept to distill again with the next botanical distillation.
Separate 48% of your hearts and heat to 140 f / 60 c and colour with Bag B, Macerate for 15-45min before filtering the botanicals out and blending back with the rest of the clear hearts. Proof down to your desired strength, I would recommend 60-65% ABV. For a more detailed breakdown of the recipe and history, watch this video:
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