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This review was based on a 20ml sample that I prepared on Labor Day (three days ago).

Color: A true 'feuille mort', this particular 'dead leaf' being halfway between amber and tobacco.

Louche: There was very little observable action to the louche. That which was there started from the bottom of the glass and then filled the rest of the glass quickly and subtly.

Aroma: The aroma of the EP was complex and extremely enjoyable. I found it to have a sort of vanilla tobacco smell, having less of an anise scent and more of the fennel. My ability to distinguish other herbs is not yet refined, but high-quality wormwood could be detected easily.

Taste: The taste was outstandingly rich. Undoubtedly the fragrances mentioned above contributed to the flavor, but
ultimately there was a complex profile that was spicy, but without the "bite" that most spicy drinks can have. This
mellowness was possibly due to the century of aging, and attempting to distinguish the various flavors was pleasantly difficult as a result, since anything from hyssop to elecampane may have lost its pungency. My girlfriend Sabre had a few sips, and she found it reminiscent of a pre-sweetened honey chamomile tea she acquired in Spain, also tasting a fairly prominent maple/molasses flavor. She presumed that the EP may even have been distilled with some sort of nut or root (such as burdoch root), and with absinthe recipes being such a closely guarded secret then (as now), it's likely there were at least one or two "secret weapons" in the distellers' arsenals. food recipes we had tried which used brown mustard and fenugreek also came to mind.

Finish: There was a very tasty, long-lasting finish that never became bitter, and which was hardly tongue-numbing at all.

Overall: Vintage absinthes are interesting because we are not truly experiencing what the absinthe tasted like when it was originally enjoyed, but rather what it has become after decades of aging (in this case, a full century). It is likely that some of the alcohol has broken down and the flavor profile altered, even if only slightly. Having said that, if every absinthe aged as this Edouard had, I would find it very hard to not have a couple of glasses every day, as this one was exquisite.

Thanks to one kind person I was able to embrace the sun hidden in this famous absinthe.

The colour is the equivalence of feuille morte expressed within minute details. Golden-yellow with appropriate depth of the tinge.

Louche is an orchestra of oil swirls, unlouched banding line that slowly sinks into the liquid.

Clean aroma of discrete pontica, superb hyssop and wormwood bite is very inviting.

Spicy, very bitter with prominent anise and fennel smoothens out into very subtle if accentuated enough melissa-so citrusy but not overpowering. A bit heavy at times. Finish is long-lasting and meticulous pontica eating the tongue.

A rare and unforgettable treat. I wish it would come back.

This was the most incredibly complex, aromatic (a real cigar absinthe, similar to Berger), and savory absinthe I have ever had the privilege to sample. That being said, there was something very blanche-like about it, from the gorgeous pale/minty-green color, to the extremely delicate, and yet incredibly assertive aroma...yes, I know that I seem to be typing oxymorons, but that is the only way I know to even attempt to describe this enigmatic wonder....totally room filling perfumed fragrance that also absolutely co-opted the senses. The flavor did likewise, and by the finish, my palate was permeated with the most floral, perfumy sensations I had EVER experienced from ANY beverage, alcoholic, or otherwise...this nectar actually eclipsed the Pernod Fils 1914 for me, and I was in a fugue state for about two hours, just groovin' on the insanely long finish!