This absinthe has undergone a remarkable transformation from the original version. The remarkably complex spicy flavor is still there, but it's much more balanced, and smooth than its predecessor. There is no longer a metallic, or burnt edge, and the louche is fuller (although patience is needed, and I would a suggest somewhere around a ten minute drip to achieve a decent opalescent, but not really thick or creamy louche).



There is definitely more than a tangential resemblance between the Marteau Verte Classique, and this 1797...the unusual herb profile bears this out...the differences are the following...the Marteau is brighter, overall, but also a little sweeter on balance (befitting an ideal absinthe cocktail mixer), while the Roquette is a little drier (and more minty/bitter, reflecting its more wormwood-based origins). Bottomline, both are wonderful!