BiE Wild Piquette Absinthe alsace gently pressed

gently pressed

Aging: 15 months on lees in barrels

Fermented and aged in old barrels with no additives

it is an immediate and engaging expression that remains far from simple

Each tank macerates for 10 days

BiE Wild Piquette Absinthe alsace gently pressedCrafted from the pressed apple pulp leftover from cider production, this piquette undergoes a unique process. The apple pulp is soaked in water for two weeks before being pressed again. After a two week fermentation period, absinthe herb is infused for four weeks, adding an aromatic and herbaceous twist to this refreshing creation. Process: Apple pulp soaking and secondary pressing, fermented with absinthe herb infusion.