Brand
La Fée
La Fée is a brand specialized in absinthe that contributed to the commercial revival of traditional absinthe in France. It offers a range of absinthes (Parisienne, Blanche, Bohemian, NV, etc.) made with natural ingredients, historic recipes and a quality-control process shared with the Musée de l'Absinthe.
- France
- Since 1998
- 5 products
The story
The brand was born in the late 1990s as part of the absinthe revival. La Fée stood out for reintroducing traditional production in France after the 20th-century ban, working in collaboration with Marie‑Claude Delahaye (founder and curator of the Musée de l'Absinthe) and other figures involved in the relaunch project. Core versions (e.g. Parisienne) were produced in traditional distillation facilities, and pre-bottling quality control is performed by the brand's managers together with the Musée de l'Absinthe.
Production philosophy
Reconcile historical authenticity with modern control: recipes inspired by the 19th century, natural ingredients, techniques that favor separate distillation of botanicals to ensure reproducibility and consistent quality. Strong attention to preserving natural color and to organoleptic verification before commercial release.
Territory
Produced and distilled in France (distillation in traditional facilities, centralized bottling in Paris), brand and commercial operations with an international logistics hub; commercial presence in Europe, the Americas and Asia Pacific.
Awards and recognition
La Fée boasts numerous international recognitions (including medals and awards at competitions such as London Spirits Awards, Spirits Business Absinthe Masters, San Francisco World Spirits Competition, Bartender Spirits Awards, Absinthiades), with specific prizes for La Fée Parisienne and other expressions across different years.
Production method
Main botanicals are distilled individually and the resulting distillates are then assembled (blended) to achieve the final profile; for green versions a final maceration phase extracts color (chlorophyll). Neutral alcohol (e.g. from beet) or other bases are used depending on the expression; water for dilution is demineralized. Some expressions are distilled at Cherry Rocher distillery and then bottled in Paris; each batch is tasted and approved by experts before packaging.
Distillation
Separate distillation of individual botanicals (partial distillates) followed by assembly and blending; for 'green' versions a final maceration of herbs is performed to obtain natural color (louche). Some references are produced in traditional facilities such as the Cherry Rocher distillery.
Characteristics
- Type
- Brand
- Categories
- absinthe
- French absinthe
- Bohemian absinthe
- herbal liqueurs
- absinthe brand
- Raw materials
- Grand Wormwood (Artemisia absinthium)
- Artemisia pontica
- Genepi (Artemisia alpine)
- Fennel seeds
- Green anise
- Star anise
- Hyssop (issopo)
- Coriander seeds
- Neutral alcohol (e.g., from beet); in some expressions also wine- or grain-based alcohol
- Demineralized water
- Representative products
- Absinthe Parisienne 68% 70cl - La Fée
- Absinthe Blanche 70cl - La Fée
- Bohemian Absinthe 70cl - La Fée
- La Fee Absinthe Bohemian 70cl
- Absinthe NV 70cl - La Fée
- Absinthe Parisienne au Naturel 70cl - La Fée
What makes it distinctive
- Endorsement and direct involvement of the Musée de l'Absinthe and Marie‑Claude Delahaye for quality control.
- First traditional French commercial production of absinthe after the 1915 ban (commercial relaunch from the 1990s/2000s).
- Production method based on separate distillations of botanicals and blending to stabilize the organoleptic profile.
- Use of bottles with UV-protective treatment to preserve natural color in green versions.