La Fée X•S Suisse takes third consecutive Golden Spoon at the 2009 Absinthiades

La Fée X•S Suisse became a triple Golden Spoon winner at the 2009 Absinthiades. The Absinthiades is one of the most famous and highly regarded organisations in the absinthe world, and has this October awarded it's highest honour - the Golden Spoon, for the third consecutive year to La Fée Absinthe X.S Suisse in the Blanche category. Such is our dominance of this event we are now banned from entering La Fée X.S Suisse for 2010.

La Fée X•S Suisse is one half of our Ultra Premium range - it is a wine based ‘Amer’ distilled in the birthplace of absinthe: Couvet, Val-de-Travers, Switzerland. Our extra supérieure Swiss absinthe is a clear ‘La Bleue’ style; it has a refined texture with delicate anise and herb flavours that linger elegantly on the palate.

The gold award will be presented in the Town Hall of Pontarlier, in the French Alps on the 20th November 2009. Local dignitaries include Patrick Genre, the Mayor of Pontarlier, who together with distillers and absintheurs will gather to celebrate this important re-emerging drinks category.

La Fée Absinthe

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Enjoying Absinthe

Throughout the 1800’s and early 1900’s absinthe was enjoyed by many and since the bans have slowly been lifting around the world is once again becoming a fashionable beverage.

Traditional French absinthe has always been enjoyed by slowly adding 4-6 parts iced water through sugar placed on an absinthe spoon. Many Parisian bars used fountains to drip the water through and some used carafes – creating what is famously know as the louche...

Absinthe is enjoyed using these same methods today, however with modern trends more variations on serve are appearing especially in the Czech Republic where it is fashionable to use the ‘sugar and burn’ method. Something we suggest you do not try at home!!!

Absinthe is no stranger to cocktails being an ingredient in what is arguably the world's first ever – the Sazerac... Ernest Hemingway’s favourite cocktail was Death in the Afternoon. To learn more about traditional or modern cocktails follow the links.

Many busy bars use the ‘easy speed serve’ where Gomme Syrup is added to the diluted drink.

Absinthe is by definition a traditional drink and we suggest drinking it in the traditional manner at least once!

Above all enjoy responsibly!