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Hi to all absinthe lovers, I´m Mario Reuter from Absinto Camargo.

First of all, Absinto Camargo is distilled and not only macerated. We do a first infusion with Artemisia absinthium, Art. pontica, star anis, green anis, fennel, hyssop, coriander, angelica and melissa for at least 48 hours and then proceed the distillation in an old steam heated copper still (no direct fire). After collecting the heart of the distillation we leave it for some hours in a 2nd infusion with absinthium and mint, among others. At the end of it we dillute it to 54%vol (max permitted in Brasil) filter and bottle it, adding the green colours, to enhance its appearance.

The production is artisanal, and the distiller is Mr. Remo Lovisolo, bhotanicist and agro-enginner from Torino - Italy. Mr. Remo has worked for Luxardo, Cointreau, Martini, Strega and Gancia, before having his own small distillery. Our product is bitter sweet and full of aroma and flavour. The louche is not so deep due to our option of using less anis than other brands.

The louching can be seen in a quick film at our website http://www.absinto.com

And last of all, Absinto Camargo and our Blue Absinthe recipe were granted a Bronze Medal in the Intnl Cocktail Challenge organized by Drinks Intnl Magazine in London 2.002. (1st was Grand Marnier, 2nd - Joseph Cartron, 3rd - Absinto Camargo, 4th - Cointreau, 5th - Midori Melon).