This being a modern incarnation, or US labelling, of Montmartre.
I’ve always held a special place in my heart for Montmartre. It’s quirky and unique, and definitely makes you think about what makes an absinthe a real absinthe. Pouring into the glass, it takes on an interesting tinge of green that has bluish hues. The room filling aroma is more of a holiday spice rack than anise. Sage, cinnamon, and mulled fruits are all present. It’s strange, but at the same time, not offputting. It gets you curious. The flavor is strong and herbaceous with a bitter wormwood kick supported by cinnamon smoothed out a bit by the anise. The rear palate picks up some astringency from the choice of coloring herbs. I don’t normally use sugar, but this one would be well served with it if you want to tone down the herbs on the back end. It’s definitely an eccentric oddity in the absinthe world, but one that brings me back to the 1990s, before many of the more delicate brands were introduced.