“Ah, the product. On a late summer Saturday, his team and I gathered to test budding versions of the company’s inaugural absinthe, Toulouse Red. We compared the potions as if studying drawings, tasting their composition and color and effect. The darkest ruby, touched by hibiscus petals, was our favorite: a creamy anise nose, fennel on the palate, and a brief flowery tang that flirted with bitterness. We drained our cordial glasses and asked for more.”

–Anne Berry, SPIRITED ART: Jedd Haas and Atelier Vie, Oxford American

Craig Giesecke gets into the Nuts and Bolts of Absinthe Production on PROPAGANDA New Orleans

“It’s really a delicious spirit, smooth and quite well-crafted with delightful floral notes on the bouquet, perfect for that Holiday Sazerac or maybe using it in a few recipes, like cake. Plus it is pretty. That’s not usually an important attribute of spirits but this one looks festive.”

—Tim McNally’s Happy Hour Blog on My New Orleans.

Maria Clark informs the business community of the Facts of Absinthe and Toulouse Red.

The absinthe is floral, herbaceous and quite lovely. It can undoubtedly be expertly used in fine cocktails like a Sazerac, or can be consumed with a splash of ice water. The ice water turns the red absinthe into an almost bubble-gum pink color.

—Jay Ducote, Bite & Booze

Mid-City’s Atelier Vie distillery releases red absinthe, story by Todd Price.

Andrew Marin tweets Toulouse Red.

Ste. Marie restaurant’s Robert LeBlanc proudly tweets Toulouse Red.