It wasn’t long ago that Pernod re-entered the market with an authentic absinthe (i.e. one with wormwood in it). But purists complained: Why would Pernod, whose absinthe cred dates back to 1792 and which was the market leader for over a century, release an absinthe with a wholly new recipe? Does not compute.
Following a minor outcry (absinthe nerds are a loud bunch, they’ll be the first to admit), Pernod recently announced some big news: It is returning to its original formula, having spent the last two years researching remaining records from the 1800s to determine how Pernod was made back then.
According to the company, there are three main differences. First, the base spirit has changed from grain alcohol to a grape-based spirit, or brandy. In fact, Languedoc grapes are used for the brandy in keeping with the original recipe. Second, the grande wormwood in the spirit is sourced from Pontarlier, France, Pernod’s historic home. Finally, the new spirit is colored through macerated green nettles, not added dyes or artificial colors. While the eschewing of colorants is a nice touch, it’s the move to a brandy base that is really the biggest shift here. That adds considerable complexity and cost to the production… but what does it do to the final product?
I just so happened to have a bottle of Pernod from its prior recipe (unopened, circa 2012) as well as a sample of the new “Original Recipe” Pernod. Let’s compare.
Pernod “Original Recipe” is slightly different in color. Slightly closer to a solid green, less yellow/chartreuse. On the nose it’s tougher to pick out differences. The prior recipe seems to offer just a hint of added sweetness — like licorice candy — on the nose, but this is also a slight change. Finally, to the body. I’m happy to report that “Original Recipe” Pernod is a standout absinthe… but I thought the prior recipe version was exceptional, as well. The brandy base likely has made the biggest impact here, giving the spirit a somewhat sour edge at first, but also providing a bigger, more robust body than the sharper and somewhat cleaner prior bottling. Otherwise, the botanicals struck me about the same way. Maybe a touch more lemon verbena in the mix on this new absinthe, but otherwise, a fresh, anise-driven body with clean citrusy, licorice-twisted notes behind it.
So, the bottom line: Is Original Recipe better? I’m truly on the fence. The differences are not great, and Pernod should be credited for putting out a classy bottling in its first stab at a post-ban absinthe. The lack of chemical dyes in the new version is to be commended, but the freshness and slight sweetness of the former version also resonate with me. Call it a tie?
136 proof (same as before).
- Review: Pernod Absinthe (2008)
- Review: Obsello II Absinthe Verte
- Review: Herbsaint Original
- Review: Copper & Kings Absinthe Complete Lineup