Quantcast
Channel: Larusée

Larusée’s absinthes and Pastis are in Singapore

0
0

“Little Switzerland of Asia” seduced by Larusée

Singapore is a city, an island, a state fueled by the passion and pride of its nearly 6 million inhabitants. On every street corner, incredible experiences are offered, cooked, painted, designed, cultivated or built by residents who share a common trait: passion. Like them, you can do what you love in this city of unlimited possibilities, whether you are a gourmet, an explorer, a collector or a culture lover.

In just over 50 years, Singapore has grown from a colony to a city-state – one world financial center! – with its own identity. Singapore is fueled by the desire to always be at the forefront of modernity, without denying its roots. Thus, it is with this spirit that is imbued with architectural marvels, lush parks and world-class attractions. Its restored old quarters are home to artist workshops and many small gourmet restaurants.

Singapore, almost the size of New York, is known as a “city in a garden”. And for good reason: almost a third of the island is draped in green, nature reserves and idyllic tropical forests.

A few months after our arrival in Hong Kong, Pilatus Wine & Spirits chose to import and distribute us in Singapore. Pilatus distributes our absinthes and our Pastis to stores and restaurateurs. But, they also offer our products to individuals through an online store with delivery service. In a market lacking in quality absinthes, Pilatus offers Larusée Bleue 55% and Larusée Verte 65%, Larusée Blanche de Léon 55% and Le Pastis Larusée.

The address of the Pilatus Wine and Spirits store:

183 Jalan Pelikat
#01-09 Promenade@Pelikat
Singapore 537643

Open Monday to Friday 9AM to 5PM

Customer service: buywines@pilatuswines.com

www.pilatuswines.com
www.facebook.com/pilatuswines

L’article Larusée’s absinthes and Pastis are in Singapore est apparu en premier sur Larusée.


Larusée Verte awarded Gold in San Francisco

0
0

Larusée Verte finds gold in California

San Francisco World Spirit Competition Gold AwardReceiving a gold medal in California is exceptional! The San Francisco World Spirits Competition is not one of the most influential competitions without reason. Over the years, they have acquired an exceptional reputation with professionals and consumers because of their commitment to three founding principles:

HERITAGE

Founded in 2000, the SFWSC is one of the oldest competitions of this type. With almost two decades of experience, the SFWSC has become a true masterpiece of competition, combining passion and professionalism.

INTEGRITY

Throughout their judgment process, they emphasize integrity and impartiality. Their blind tasting process ensures that each product is judged fairly and on an equal footing.

EXPERIENCE

With almost 20 years of experience, the SFWSC has become one of the most respected spirit competitions in the world, thanks in large part to their judges. Each of them having a distinct history and a sharp palate, these seasoned experts are one of the reasons why an SFWSC medal indicates the highest level of quality.

The 2018 San Francisco World Spirits Competition was held at the Nikko Hotel in San Francisco from April 13 to 15. The 2018 competition was another record year, with 2,469 spirits from around the world, up 11% from 2017’s competition.

Larusée is pleased to announce a new breathtaking result for the 2018 competition with a new Gold medal for Larusée Verte.

Congratulations to Jean-Pierre Candaux, our master distiller!

DISTIBUTION OVER USA

Larusée is distributed in the United States by PM Spirits in Brooklyn. For any request, contact

info@pmspirits.com

505 Johnson Avenue
Brooklyn, NY 11237

L’article Larusée Verte awarded Gold in San Francisco est apparu en premier sur Larusée.

Blanche de Léon, the roots of Larusée

0
0

Larusée invents the first absinthe with Edelweiss: Blanche de Léon

A creation by Larusée combines two emblems of Swiss heritage: absinthe and Edelweiss!

A new creation

Larusée offers a new absinthe recipe containing organic Edelweiss cultivated in Switzerland: Blanche de Léon! This absinthe is in the production line of Larusée, all in finesse, complexity and delicacy. The edelweiss brings an even more floral note to the original recipe as well as a certain smoothness, immediately counterbalanced by a slight spiciness. Blanche de Léon is a veritable absinthe of character.

Golden label and waxed collar, delivered in an elegant brushed aluminum case, Blanche de Léon is only produced during the cold season.

Absinth Edelweiss Blanche de Léon

A family story

The name “Blanche de Léon” is no coincidence. It contributes a little more to the family character of the Larusée distillery. Léon Duvanel is none other than the grandfather our Master-distiller Jean-Pierre Candaux’s wife.

Originally from Val-de-Travers, with a recipe obtained from who knows where and with the knowledge to do so, Léon has always dreamed of distilling absinthe. But as his wife fiercely opposed it, he gave up on his dream … So he put away his recipe and research notebooks in an old attic trunk. Leon is no more but during his lifetime he knew how to speak to Jean-Pierre of his passion for absinthe so well that he communicated his desire to make it… Blanche de Léon is for Larusée a tribute to the one without whom nothing would have happened.

“Blanche de Léon” is only produced in limited quantities.

But what is an edelweiss?

In Switzerland, it is difficult to cross the country without seeing an edelweiss! In painting, in the name of a hotel, magazine or airline, the image of the edelweiss is omnipresent. Protected in Switzerland since 1879, it is a true national symbol!

But why use edelweiss in an absinthe? And what taste can it bring? The organic edelweiss plant, cultivated in Switzerland, brings to our absinthe “Blanche de Léon” a note of hay and chestnut. “Blanche de Léon” could be seen as a winter absinthe, with warmer notes, while Larusée Bleue would be a summer absinthe, with more refreshing notes.

image d'edelweiss

L’article Blanche de Léon, the roots of Larusée est apparu en premier sur Larusée.

Larusée Bleue in 5cl for the hotel industry

0
0

In our range of small bottles, we know the Bleue de Voyage in 10cl and the Souris Verte 10cl dressed in elegant cardboard packaging. Here is the Larusée Bleue in five-centilette mignonettes which is intended to be placed in the minibar of the most beautiful hotels.

Larusée Bleue 5cl

Glass bottle, silver screw cap, screen printed information, this 5cl mignonette will allow you to prepare in the comfort of your hotel room – or your guest room – the equivalent of two glasses of blue absinthe, using tulip glasses and fresh water available to guests.

As a reminder, this blue absinthe was a gold medalist at the San Francisco World Spirit Competition in 2016 and was voted “Coup de Coeur” by 22 among the best sommeliers in the world in 2019 in Montreal.

This bottle will be available to hoteliers in 12 pieces from mid-June 2020. For any price request, please contact us by email at fenin@larusee.com

L’article Larusée Bleue in 5cl for the hotel industry est apparu en premier sur Larusée.

Larusée distinguished by GaultMillau

0
0

GaultMillau Channel is an inexhaustible source of gourmet addresses, gastronomic information, Chef’s recipes and culinary tips.

Thus, the GaultMillau Channel will talk to you – pell-mell – about how to make a lemon cream, Franck Giovannini and Andreas Caminada, the Culinary Merit awarded to Mathieu Bruno and Stéphane Décotterd, high-end hotels and you will offer a host of exceptional addresses in a section entitled “Romandie Gourmande”.

In the midst of these prestigious addresses and names, we have the honor to find our absinthe distillery there! Written by Damien Vaucher, the GaultMillau Channel devotes an article full of praise to Larusée, telling our story and our products.

L’article Larusée distinguished by GaultMillau est apparu en premier sur Larusée.

The May cocktail: Absinthe Frappée

0
0

The May cocktail: Absinthe Frappée

What could be refreshing in the unbearable heat? A low-alcohol cocktail with vegetal notes? And above all easy to achieve… Bingo! Here is Absinthe Frappée, made with Larusée Verte absinthe.

The so simple recipe

You might need:

  • 3cl absinthe Larusée Verte
  • 1cl of cane sugar syrup
  • 6cl of sparkling mineral water
  • 6 mint leaves
  • ice…

Gently crush the mint leaves with a pestle in a shaker, then add absinthe Larusée Verte, syrup and ice. Shake vigorously for 10 to 20 seconds, then pour into a glass filled with crushed ice. Top with mineral water, stir gently and garnish with fresh mint. It’s already ready!

If you want to add a light citrus note to your cocktail, add a lime wedge or a grapefruit zest.

Larusée verte poetry

L’article The May cocktail: Absinthe Frappée est apparu en premier sur Larusée.

Launch of Gintiane, a gentian and cocoa gin

0
0

Larusée creates Gintiane: a gin tribute to Neuchâtel icons

Larusée, the Fenin (NE) distillery known for its absinthes and for distilling the unique Swiss pastis, is launching a new creation these days: a gin!

“I have wanted to create a gin for a long time, whose distillation process is more or less the same as that of absinthe,” says Jean-Pierre Candaux, master distiller and co-owner of Larusée. “We are recognized in the world of anise and the idea of ​​stepping out of my comfort zone was exciting. I started to think about a few recipes and the first tests turned out to be very interesting. But my partner was not keen on embarking on this creation!” He adds, laughing.

The distillery is indeed seeking to develop a coherent range of products. While the creation of a Swiss pastis has surprised more than one, the connection between pastis and absinthe – added to Henri-Louis Pernod’s roots in Locle – gives meaning to this project. “But we had no hook for gin, no meaning to give to it. And making a gin just to make a gin is irrelevant in an ultra-competitive market, “remarks Nicolas Nyfeler, the other co-owner of the distillery.

But the idea of ​​flavoring the gin with gentian arose… “The people of the mountains continue to pull up gentian roots by hand, especially in the Swiss Jura. It is a plant with a powerful taste, which must be dosed with care so that it does not dominate all the others ” underlines Jean-Pierre Candaux. The combination with the cocoa bean is essential very quickly when the two partners go to the tasting. “It was obvious, the cocoa brings harmony and gives a great elegance to this gin. This also allows us to combine two icons of our canton in a bottle: on the one hand gentian with the Neuchâtel mountains, on the other cocoa with the industrialization of chocolate by Philippe Suchard in Neuchâtel. We have the meaning that we seek to put into all our products, ” rejoices Nicolas Nyfeler.

CHF 49.00Add to cart

Tasting notes

This London dry gin, considered by enthusiasts to be the Rolls Royce of gins, since it is still brut (without added sugar or other artifices), is a gin with character that reveals notes of cocoa and citrus fruits on the nose; on the palate, the first notes of gentian give way to a floral finish where rose and violet compete.

Gold medal

Barely created, already awarded!

Gintiane was awarded a Gold medal at the Concours International de Lyon last April. To be distinguished in a city known to be the capital of the senses and of taste is a magnificent reward for Larusée.

L’article Launch of Gintiane, a gentian and cocoa gin est apparu en premier sur Larusée.

L’Après-Ski

0
0

The winter cocktail: L'Après-Ski

Strength
Difficultyé
Gluttony

Ingredients:

  • 2cl absinthe Larusée Verte
  • 20 cl hot chocolate
  • 1 slice of fresh ginger
  • 1 teaspoon of cane sugar
  • unsweetened whipped cream
  • Espelette chili
  • Chocolate chips

The Recipe

In a preparation glass, pour the absinthe and add the ginger and sugar. Crush with a pestle. Strain the mixture and pour it into a mug or tea glass. Top with hot chocolate. Garnish with whipped cream, a pinch of Espelette pepper and a few chocolate shavings.

Our tip

To make your hot chocolate, choose a dark cocoa powder.

L’article L’Après-Ski est apparu en premier sur Larusée.


Larusée strengthens its Board

0
0

Larusée strengthens its Board

We are pleased to announce that Larusée will open a new chapter in its history on January 1, seeing two men of experience join its Board.

Created by Jean-Pierre Candaux and Nicolas Nyfeler, our Neuchâtel absinthe, pastis and gin distillery will celebrate its tenth anniversary in March 2022. Now is the right time to accelerate its national and international development, while taking care to respect the very essence of what makes our brand strong: the manufacture.

Two Neuchâtel personalities with very different backgrounds will come to support us: Me Daniel Brodt and Yves Linder. The first is a renowned lawyer, at the head of his firm Brodt & Partenaires since 2002. Me Brodt will bring his expertise in strategy, his holistic view of entrepreneurship and his great sense of anticipation. Yves Linder was for more than ten years the CEO of Goldkenn, a local chocolate maker whose products are found in most airports around the world. Today, co-founder of the cosmetics brand Theobroma, he is an expert in distribution and its channels.

Larusée is in good health and is showing organic growth of more than 50% per year. These arrivals will allow us to strengthen our structures and continue to develop our creativity.

L’article Larusée strengthens its Board est apparu en premier sur Larusée.

Swiss champion!

0
0

This is custom heading element

And our Absinthe Falernum is part of it...

Valentin Aleksandrowicz, from the restaurant Njørden in Aubonne, defeats 24 bartenders and wins the grand final of the SWISS COCKTAIL OPEN 2022. The biggest cocktail competition in Switzerland is organized by the bible of the bar in Switzerland: the magazine Bar News.

All bartenders working in Switzerland could apply for the event by submitting a personal cocktail creation according to the imposed criteria. To create their liquid culinary works of art, bartenders simply had to integrate one ingredient from a Swiss producer and one ingredient from an international brand into their recipe.

Valentin Aleksandrowicz’s “Voyage en Drakkar” was the winner. The bartender at the Njørden restaurant in Aubonne chose a base of 1653 Old Barrel rum from the Studer distillery, absinthe falernum from the Larusée distillery and Monin vanilla syrup for his drink, complemented by pineapple juice and fresh lime juice. The “Best Swiss Cocktail 2022” is served over crushed ice and a garnish of berries, dehydrated orange and mint.

The Swiss champion cocktail: The Voyage en Drakkar

Puissance
Difficulté
Plaisir

Ingrédients:

Decoration: Pink berries, caramelized orange with absinthe, dehydrated orange, mint

Preparation: Shaker

Absinthe Falernum

Photographs and texts: Bar News

L’article Swiss champion! est apparu en premier sur Larusée.





Latest Images