Marteau absinthes are made by the same methods and formulas as the very best absinthes of the 19th century. The traditional anise-and-fennel flavor is supported by robust Artemisia absinthium wormwood, delicately balanced with other botanicals, resulting in a mature and seductive flavor.
Marteau Belle Époque
• Grain spirit base
The classic Marteau recipe, distilled on a grain spirit base with botanicals sourced from Europe and the USA, including Artemisia absinthium wormwood, aniseed, fennel seed, and Artemisia pontica, aka "Petite Wormwood".
Using the grain spirits base common to almost all liqueurs and aperitif spirits, and taking advantage of the economy of scale available in the world spice market, Marteau "Blue Label" is exemplary of higher-quality yet affordable 19th century absinthes.
It is an excellent, accessible introduction to absinthe appreciation, or for use in cocktails and mixed drinks.
Marteau Master's Reserve
• Grape spirit base
Classic Marteau recipe, distilled on a fine-quality esprit du vin base with bespoke wormwood and other herbs grown in the Pacific Northwest exclusively for Marteau.
Prior to the rising cost of grapes caused by a decades-long phyloxera vine blight in the mid-1800s, the better French absinthes were made on a grape spirit base.
As most producers turned to inexpensive beet and potato spirits, the finest brands retained the use of the traditional grape spirit.
Marteau Master’s Reserve embodies this tradition—the method, ingredients, and style—and is exemplary of the finest absinthes obtainable in the 19th century.