Note: This is a Czech absinth and so is quite different from the French absinthe varieties in both taste, strength and method of serving. (They like to soak the sugar cube in absinth and set it on fire).The 1792 commemorates the year of absinthe’s first discovery/distillation. We evaluate French and Czech absinthe as two entirely different styles/expressions so please bear that in mind when reading the evaluations/ratings. This absinth was mixed and macerated and contains anise so it louches well (many Czech absinths do not)

First Impression: Heavy anise and mint, alcohol in background rather than foreground especially given the proof. Sweetish pastis/licorice, star anise smell overall know off notes from distillation seem to be lurking in the background, which is refreshing given my past experience.

Appearance: Brilliantly clear, bluish green color that obviously cannot be real bears -a disquieting resemblance to an industrial cleaner. As a sidebar. I understand the coloring used in this absinthe is not nearly as toxic as some of the others in Czechoslovakia. On swirling, leaves a thin coat on the glass with scalloping and very thin legs, developing. Louches well but still has that distinctive blue tint rather than green opalescence.

Taste: Remarkably drinkable. Even at full strength, it has very heavy star anise, mint notes with a definite but not overwhelming alcohol presence. Overall a decent if rather simple, absinthe that is not overly complex, but well-made and a very good choice for the beginner or for someone seeking a simpler absinthe in general.

Drinks: The French absinthe ritual involves water fountains, sugar, spoons, and you pour the absinthe in the glass then put the spoon over the glass put a sugar cube on it and drip water from a purpose built fountain over until it louches (opalesces,turns cloudy etc.,) and the right amount of dilution (to personal taste-variable).

The Czech method is more fraught with danger (especially if you have had a few already ) as it involves fire and highly combustible liquids. You put the spoon over an empty glass then place the sugar cube on the spoon, then pour the absinth over the sugar, soaking it thoroughly and torch the sugar cube, letting it burn down and caramelize the sugar, you then pour the water over the remains of the sugar cube and stir it in. Photos of this particular method are available on the websites below. Caution must be exercised to avoid spilling the flaming liquid or having the glass shatter from the heat. Frankly, I find the Czech method showy, dangerous, and tedious, all at once).

it also works well in various absinthe based cocktails (or at least ones calling for it as an ingredient) and is certainly cheap enough to use for these drinks, hell, it’s cheaper than most whiskey.

Bottle: Clear glass, elongated horseshoe/flask shaped bottle with simple, antique label centered on front of bottle conveys a European look the company trademark and name are pressed into the sides of the bottle and given a vaguely machine age/communist deco look. Dark red screw cap with company name (Trul) in old gold lettering

Other: We indebted to our friends at absinthe fever for both recommending this brand to us and much more for actually sending us a bottle even though they do not sell or manufacture absinth. They are true absinth aficionados and good friends.

Final Thoughts: Most Czech absinth we have come across was a nasty hellbroth of wormwood, questionable dyes, and industrial alcohol. Also most of it doesn’t even louche properly, making me wonder what they’re actually made of. I am relieved to report this is not one of those. For a Czech absinth, this is an excellent if not stand out example and damn cheap compared to most
Website:http://www.absinthefever.com , http://www.trul.cz orhttp://www.absinthium.cz/