The Distillery was founded by François Pascal, famous French alchemist who moved to the end of 1700 in the Kingdom of Two Sicilies, at the request of Charles of Borbone, to treat fevers, malaria and other diseases that struck his army and his people.
The recipe of the Finish Liquor of Vesuvius was indicated for loss of appetite, indigestion and it was great for the first fever. Given the great success elixir Pascale Joseph, son of François, thought to produce it on a large scale, creating the distillery, handed down from father to son, it boasts two centuries of prestigious business today.
Since from 1810 Distillery Pascale boasts the production of a wide range of spirits and grappe. With respect for tradition and authenticity, it continues the activity of a company through the work of five generations, constantly updating and progressing to meet the requests and needs of its customers by offering quality products.
We produce Liqueurs and spirits in a totally artisanal way with high quality raw materials. Our liqueurs are made with herbs and fruit. The lemons are of our production, picked and processed within the day.We don’t use chimical products, dyes, preservatives neither synthetic flavors.
Among the other renowned products, today also the absinthe: not only a liqueur, but a “lifestyle”.
No liquor in the world has a romance story like absinthe: the dazzling success and the damnatio memoriae; the abuse first in the nobility and then among the popular classes; the source of inspiration of the passions and verses of “cursed” poets like Verlaine and Rimbaud and others; the golden period immortalized in paintings of author, muse inspirer of Touluse Lautrec… And then, overnight, oblivion.
But what exactly is the absinthe and how could it come back to the fore after being declared illegal in Switzerland, in 1910, and then in France, from 1915 until 2011 and in Italy from 1922 until 1998? We think that absinthe is not just a liquor, but a way of life. And in a historical moment of total decadence and uncertainties like the 21st century, very similar to the end of 1800, the absinthe is returning to be the liquor of the poets, the thinkers, those cultured people who try to imagine and create a better life. Maybe a world as John Lennon imagined: without borders, without religions, without inhibitions.
History, recipe and properties
Absinthe is a dark green liqueur with a high alcohol content (55-75) obtained from the infusion of flowers and leaves of Artemisia absinthium and 19 other aromatic herbs.
The inventor of the absinthe liqueur was the French doctor Pierre Ordinaire, who moved to Couvet, Switzerland, began to test the medicinal properties of Artemisia absinthium. The liqueur he created (about 60% alcohol by volume) was based on absinthe, but also anise, hyssop, Dictamus Albus, Acorus, lemon balm and various amounts of other common herbs, and soon became a well-known elixir.
The liquor was born as a medicine and was used to fight the flu, the cold and other aerial viruses typical of the winter; its strong gradation and its aseptic abilities released by the herbs. In small quantities, it destroyed the viruses and bacteria in the pharynx. It was also recommended as a digestive after an abundant and fat meal, for its eupeptic abilities.
The consumption of absinthe or Green Fairy – Fée Verte, it was another name of the absinthe liquor, due to the darker vein that appeared shaking it – quickly spread in the bohemian artistic circles of Paris, to the point that the beverage is well described and represented by Van Gogh, Toulouse Lautrec, Oscar Wilde, Picasso, Hemingway.
The liquor was not, usually, drunk absolute as medical, but consumed after a ritual quite elaborate: a special spoon pierced, containing a cube of sugar soaked with absinthe, was placed on top of a glass after which it was given fire and extinguished with ice water poured over it until it reached a maximum volume equal to five times that of the liquor.