Devil’s Botany creates ‘rebellious’ absinthe
The UK’s first dedicated absinthe distillery, Devil’s Botany, has launched an expression that doesn’t cloud when diluted with water.
London Absinthe is the brand’s latest innovation that has been created using the same strict regulations that define a London Dry gin. The brand said this 'rebellious' new style in the spirit category is ‘fundamentally British’ and distilled for the ‘adventurous drinkers of today’. “Innovation is key to unleashing absinthe’s untapped potential,” said Rhys Everett, co-founder of Devil’s Botany Distillery. “In the same way that distilleries have embraced the less juniper-forward contemporary style of gin, there is room for experimentation within the world of absinthe." Traditionally distilled, clear and green-styled absinthes will cloud when diluted. This effect, known as the louche, occurs naturally from the organic compound anethole, found in green anise and fennel seed, which are used in absinthe’s distillation. Devil’s Botany wanted to create a modern absinthe that is still distilled with the required trinity of grand wormwood, green anise and fennel seed, but that allows the supporting flavours of other botanicals used in the distillation, such as lemon balm, peppermint and elderflower, to shine through. By creating an absinthe that does not cloud, the expression's full bouquet of flavours is said to remain crisp on the palate. Everett added: “The liquorice-like flavour of green anise and fennel seed is slightly less dominant in this new genre of absinthe, allowing supporting flavours and aromas of other botanicals to stand out.” Unregulated production Unlike gin, there are currently no regulations protecting what can be marketed as absinthe. This is said to have hindered the spirit’s reputation, with examples of artificially-flavoured and artificially-coloured spirits being sold as absinthe. Devil’s Botany Distillery said it has embraced this as an opportunity for experimentation, and to showcase that quality craftsmanship and creativity can coexist within the category. “It’s our mission to change the way people think about absinthe and to reintroduce it to consumers as a high-quality botanical spirit that is loud and full of flavour,” commented Allison Crawbuck, co-founder of Devil’s Botany Distillery. “We want to unleash the future of absinthe and bring relevance back into the category." Bottled at 45% ABV, the clear-styled London Absinthe was crafted for cocktails or to be enjoyed over ice with a mixer, such as lemonade, tonic or pink grapefruit soda. Signature serves include a London Absinthe Daisy and an Absinthe Martini with a lemon twist. Last year, Devil's Botany launched a campaign spotlighting its absinthe as a summer serve.
