The anise/wormwood profile has been lightly enhanced, which has also enhanced the body, overall aromas & louche-effect. Un Emile Pernot 68 is a premium absinthe traditionally made to a 19th century recipe by steeping Grand wormwood (Artemisia absinthium), green anise & other plants in alcohol & distilling the macerated charge in an absinthe still. The colour is achieved naturally by soaking plants in the distillate. No star anise is used, which was typical of the traditional Pontarlier absinthe recipes. To best appreciate the complex flavours & louche, it must be properly served by slowly dripping cold water into it, as should all the absinthes from the Emile Pernot distillery.