La Fee Absinthe Bohemian 70cl Chateau Beaulon This macerate is then melted

This macerate is then melted together with crystal sugar

He wanted to create a product which was a tribute to this

The Clos de la Cure

it offers a luxurious profile that feels both timeless and contemporary

La Fee Absinthe Bohemian 70cl Chateau Beaulon This macerate is then meltedLa Fee Bohemian Absinth re creates the traditional Bohemian drink that was produced in the 1920s, with subtle herbal undertones of fennel, mint and rather less aniseed than that absinthe produced in France at the end of the 19th Century. Bohemian tastes have always meant that less anise is used in the drink's production, and explains why Bohemian Absinth does not turn milky ('louche') when water is added. Whereas the heavy aniseed flavour of La Fee