THE REVIVAL OF ABSINTHE - Xenta Absenta

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THE REVIVAL OF ABSINTHE

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IN ANCIENT ROME, "X" STOOD FOR THE NUMBER TEN, BUT IT CAN ALSO SIGNIFY MYSTERY...

...For us at Xenta, X means many things. But there is one thing we have done: we've take our product and examined it with X-rays.

Carefully selected herbs and spices are immersed for a long

period in exceptionally fine alcohol.

M I X I N GThese special herbs are mainly

gathered in the Alps.

O R I G I N

Thanks to the effective action of the ingredients in the alpine herbs

and spices ...

A C T I V E N AT U R A L I N G R E D I E N T S

We are able to create a very distinctive and beguiling Absinthe,

with an absolutely delectable aroma.

P R O D U C T

Xenta Absenta is made using a secret formula that follows the original

legendary recipe of 1926 and which involves:

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ARTEMISIA ABSINTHIUM

An essential ingredient. The bitter flavour becomes more agreeable after the distillation process. This herb grows in the Chisone Valley, up at a height of 2000 metres in the northern Italian Alps. Only the small floral clusters are used, cut before they begin to wither.

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An important ingredient in absinthe production. They add pungency and hints of citrus.

C O R I A N D E R S E E D S

Essential for its colouring effect. It has a less bitter, more herbal

aroma, and helps to enhance the flavour of the artemisia

absinthium.

A R T E M I S I A P O N T I C A

A pungent Asian spice, with a pleasing and very distinctive

flavour.

C A R D A M O N

The most important ingredient, with a spicy, tangy aroma.

G R E E N A N I S E S E E D S

The dried buds from a tree native to Indonesia. Cloves are well known for their

digestive and antioxidant properties.

C L O V E S

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We use Ceylon cinnamon, the best quality available on the market. It adds an

unmistakable spicy taste.

C I N N A M O N

B E R G A M O T P E E L

These add mellowness and body to the absinthe. They also enhance the

flavour of the green anise.

W I L D F E N N E L S E E D S

It adds notes of hay and citrus fruit, lending a soft, sweet or dry taste.

A R T E M I S I A M U T E L L I N A

Bergamot originates from Southern Italy, mainly from

Calabria. It has a fresh citrus taste and is rich in polyphenols.

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THE HISTORY OF ABSINTHE

460 a.C

569 a.C

The Old Testament

3000 a.CBook of Toth

Pythagoras of Samos.

Wine with wormwood to relieve aching muscles.

Wormwood (Vermouth)

In his first medical treatise, he praised its anthelmintic

properties.

(Jeremiah 9:15 - 13:15)

"Curse - Calamity - Revelation"

Apsinthos (a blazing star falling in the waters)

Apsinthos (non-drinkable)

Hippocrates.

Artemisia extract to treat rheumatism and muscle pain.

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For many centuries, the people of the Val de Travers, Switzerland, used to prepare an elixir by distilling artemisia absinthium, green anise seeds, lemon balm and various other medicinal plants, believing it to be a cure for many ills.

In 1792, Pierre Ordine, a French physician exiled to Switzerland, discovered this elixir and modified it to produce the "official" absinthe.

After his death, the recipe was passed on first to the Henriod sisters of Couvet and then to Major Dubied, who quickly opened the first small artisan distillery with his son-in-law, Henri Louis Pernod.

9DIFFUSIONE1797 - Henri-Louis Pernod Small distillery: 16 litres per day. Used mainly to treat helminthiasis and fever during the conquest of Algeria.

Heure Verte• Absinthe only became really widespread in the second

half of the 19th century, when one could order a glass of Absinthe in every bar, bistro, café, or cabaret club. The Green Fairy was so popular that aperitif time, at around 5 p.m., came to be known as l' heure verte ("the green hour").

• The mass production (and fluctuating quantity) of Absinthe meant that the price of a glass was generally very low, compared to the cost of other drinks.

In 1910, 36 million litres of Absinthe were consumed in France.

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• Towards the end of the 1980s, attempts were made to produce absinthe in Spain according to the original 19th century recipe.

• Radomil Hills decided to start production in Prague, relaunching his family business and creating the HILLS brand

• As he knew nothing about the production methods, he simply invented the recipe, creating a drink that had absolutely nothing in common with 19th century absinthe.

• A few years later all the clubs in Prague were offering tourists the "forbidden drink", served in a new way: you poured a measure into a glass, soaked a spoonful of sugar with the absinthe, lit it and let it caramelise, tipped it into the glass while still burning and added water to douse the flames. This all indicated a lack of knowledge regarding the history of absinthe.

• The success of the Hills brand led several Czech and Eastern European companies to produce similar types of absinthe, which soon began to flood the market.

ABSINTHE INTHE CZECH REPUBLIC

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The new fashion in Prague then spread to Spain.

• So began a type of production totally different from the traditional method.

• The result was a product similar to Pastis, made with huge quantities of star anise, minimal amounts of artemisia absinthium and often with a lower alcohol content.

• To reduce costs, Spanish distilleries even made their products with the use of essential oils.

• The result was that the French market categorically refused to buy them.

ABSINTHE IN SPAIN

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THE BEGINNING OF THE END

• Farmer

• Aged 31

• Canton of Vaud (Switzerland)

• 85,000 signatures

• Sallaz "killed his wife"

J E A N L A N F R AY

• 1915: French Government

• 1912: U.S. Department of Agriculture, Food Inspection Decision 147

• 1905: Belgium

• 1913: Italy

• 1927: Germany

P R O H I B I T I O N

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THE GUILTY PARTY: THUJONE

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• Terpenes: Contained in the essential oils of Artemisia Absenthium

• Similarities to Tetrahydrocannabinol (Cannabis)

• Relative toxicity

• 10/50 mg of Thujone = 1 litre of 75° absinthe diluted with water

• The European Community has imposed certain standards on Absinthe production, involving set limits on Thujone content, equal to 10 mg/L for liqueurs and 35 mg/L for bitters.

• As it is generally considered a bitter, absinthe can be marketed if its Thujone content does not exceed 35 mg per litre. Most vintage absinthes had a Thujone content ranging from 5 to 9 mg/L, and only a few reached 20-30 mg/L.

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• Thujone is a terpene present in many plants, such as sage and genepi (Artemisia spicata). • Recent studies have indicated that to induce thujone intoxication a 70-kg individual would need to

absorb 490 mg of this substance. In terms of the bottled liquid, this would correspond to 250 mg of thujone per litre, an almost impossible amount.

• Martini Rosso contains 14.4 mg of thujone per Kg, as opposed to only 8 mg per Kg for the historic Pernod Fils!

• Much of the thujone in artemisia is lost in the drying process and much more during the distillation process.

• Many of the 19-century absinthes had a thujone content ranging from 5 to 9 mg/kg and only some reached 20-30 mg/kg.

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Absinthe has never been so widely popular in Italy as in France or Switzerland, and a ban was introduced much later: in 1939. This was probably more in line with a general trend towards austerity than to answer a genuine need.

It is notable that Vermouths containing Artemisia absinthium and Artemisia pontica continued to be perfectly legal.

LEGALASPECTS

Since absinthe has never been banned in Spain, due to European legislation involving substantial regulatory alignment between the member states, Absinthe has now become legal again in all the countries of the Union. So, even though the Italian law banning Absinthe has

never been rescinded, the EU directive prevails over Italian

legislation.

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Production site: The TORINO DISTILLATI facility,

in operation since 1861.

The traditional XENTA recipe dating from1926

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TORINO DISTILLATI

The site covers an area of 14,406 square metres (including a 12,000 m² building on three floors).

It has a 1,498,800-litre tank capacity, a 76,000 m² storage area, and 400 hl of ageing vats. The bottling plant can produce up to 10 million bottles per year and 6,000 per hour, and consists of 4 lines adjustable to suit more than 100 different bottle sizes.

This historic production plant can satisfy any production requirement, thanks to the use of cutting-edge technology and an advanced quality control system. It is also equipped with plant for the production of natural infusions and extracts, and for distilling and refrigerating spirits, brandy and grappa.

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A project designed to revolutionize absinthe and the quality of its taste. BUT WHERE TO START?

With the basics: allowing the raw ingredients to macerate for different lengths of time in a hydroalcoholic compound.

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MACERATION OF THE RAW INGREDIENTSThe three types of Artemisia (ARTEMISIA ABSINTHIUM, ARTEMISIA PONTICA and ARTEMISIA MUTELLINA) are macerated separately for 2 weeks. All the remaining herbs and spices are left to macerate for 2 weeks, but in a collective process.

Y O U R T I T L EE n t r e p r e n e u r i a l a c t i v i t i e s

d i f f e r s u b s t a n t i a l l y

Y O U R T I T L EE n t r e p r e n e u r i a l a c t i v i t i e s

d i f f e r s u b s t a n t i a l l y

Y O U R T I T L EE n t r e p r e n e u r i a l a c t i v i t i e s

d i f f e r s u b s t a n t i a l l y

In steel tanks with spice filtres at the bottom. The mixture is put back in twice a day.

W H E R E D O E S T H E M A C E R AT I O N TA K E P L A C E

F I LT R AT I O NThis is the most important phase for us, because the extract will then be distilled in a vacuum still.

Our raw ingredients are never wasted: the "waste" is subsequently put into a presser to

extract the last remaining oils.

VA C U U M D I S T I L L AT I O N

A still designed specifically for this type of product, operating at a temperature of 70 degrees, allows us to

maintain the aroma and fine quality of our elixir.

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HOW TO SERVE IT…

T H E R I G H T M I X I N G T E C H N I Q U E S

WRITE HEREYOUR GREATAND NICE

Y O U C A N W R I T E H E R E

A company is an association or collection of individuals, whether natural persons, legal persons, or a mixture of both.

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T H E R E C I P E S

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A recipe created for artists of the past, who encouraged their creativity with our spirit:

THEARTIST’SBREAKFAST

4 CL OF XENTA ABSENTA 1.5 CL OF CINNAMON SYRUP

2-3 DROPS OF COFFEE TOP QUALITY MILK (9 CL) CREAM WITH ABSINTHE

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As mentioned above, the Bible refers to a meteor of wormwood falling into the waters and spreading its bitter taste. So, we took a wave from these waters and put it on top of our elixir...

THEMETEOR

3 CL OF RED VERMOUTH 3 CL OF BITTER CAMPARI

3 CL OF FRANGELICO XENTA ABSENTA

MOUSSE

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We have to change and create, but sometimes also reverse. With this recipe, we've reversed the name of the best known absinthe cocktail and CREATED THE... FUTURE

CAREZAS

1 SUGAR LUMP COCOA BITTERS (4-5

DROPS) 1.5 CL OF XENTA ABSENTA

1.5 CL OF CHOCOLATE LIQUEUR

3 CL OF BOURBON

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The latest way of enjoying our drink, either at home or at the bar,

involves mixing Xenta Absenta with

LEMON TONIC

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Try it neat, or as a shot with drops of fresh lime juice.

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This is our superior PREMIUM version, the ideal drink for enthusiasts and connoisseurs.

Only the choicest sprigs of ARTEMISIA ABSINTHIUM are used by our expert distillers in preparing this true masterpiece.

The skillful blending of natural extracts of ARTEMISIA

ABSINTHIUM, and the total absence of other flavourings, enhance the aroma and taste of the Artemisia Absinthium, creating a unique and sophisticated product.

With a 70% alcohol content, it is noted for its slightly bitter taste and intense, well-balanced aroma, with fresh notes of anise and mint.

XENTA SUPERIOR

B E AU T Y

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XENTA DISTILLED

The combination of dedication and expertise that guides our master distillers has led to the creation of this extraordinary and extremely pure DISTILLATE .

The main spices in XENTA ABSENTA, together with star anise and coriander seeds, are combined with pure alcohol in an innovative process of triple distillation.

The distillate is then mixed with demineralized water to lower the alcohol content to 50% vol.

The slow process of distillation and careful filtering ensure that XENTA DISTILLED has crystal clear colouring, a DISTINCTIVE

CHARACTER, a delicate flavour, and a very aromatic nose with hints of wild berries.

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THANK YOU

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