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Maktub is a special kind of absinthe bred by the blenders of Fruko Schulz in the 20s. The drink was distinguished by an almost complete absence of anise taste. Despite the strength of the drink at 70 °, it can be drunk in its pure form, as the mint partially hides the bitterness.
From the Arabic language “Maktub” is translated as “So it is a foregone conclusion.” Once people believed that absinthe causes inspiration, enlightens a person. The name is directly related to fate, and means that, having tried this type of drink, a person will be able to see clearly and find out what fate has in store for him.
So, with a beautiful packaging with a picture in oriental motifs and a fascinating history of the name, wormwood tincture intrigues a potential buyer. And everything is good in it, including unusual taste properties.
cocktails with absinthe
History of absinthe Maktub
Absinthe is produced by Fruko Schulz, one of the largest high-grade alcoholic beverages and liqueurs on the Czech market.
The year of foundation is considered to be 1898, when Moritz Schulz, an entrepreneur from Austria, opened the first Austro-Hungarian factory in Jindrichuv Hradec, which was engaged in the production of liqueurs and sweet wines.
At first it was small, containing only 30 employees. Soon the entrepreneur bought the brewery, located near the factory, followed by an expansion of the range.
Later, in many European countries a ban was imposed on the manufacture of absinthe, so the Czech blenders had a wide field for experimentation. Production did not stop, even when the world wars raged. The company regularly produced syrups and wines.
In 1948, the enterprise was nationalized and passed from private hands to the state. Almost half a century later, in 1993, it was returned to the descendants of Maurice Schulz. This marked the beginning of a new path for the company, it was completely re-equipped in order to launch new production lines and expand the range of products, add new products.
A large amount of money was spent on the purchase of the latest distillation equipment. So strong alcohol was added to the assortment. The famous absinthe was also resurrected, but the original recipe was somewhat changed, reducing the concentration of thujone to 10 mg / l.
Today, Fruko Schulz is the leading absinthe producer in Europe and the world, controlling 95% of the Taiwan market.
Products have been imported to the territory of the Russian Federation since 2008 by the Ladoga company.
The current range of absinthe Maktub
Absinthe 70%
The original emerald-colored drink smells of wormwood with spicy notes. The taste is dominated by marjoram and wormwood, they are replaced by a refreshing mint aftertaste.
Absinthe 60%
One of the classic drinks. The only difference is the reduced alcohol content.
Red 70%
An unusual color is given to the drink by cinnamon, which is added at the stage of infusion of herbs. This gives absinthe spicy shades of taste and aroma.
Black 70%
By increasing the amount of anise, the drink turns black, although in general the production technology does not change. It tastes and smells very similar to French Pastis.
Magic 70%
It stands out against the background of others with a unique bottle with a retrospective label. It adds style and modernity to it. Perfect for a B-52 cocktail.
Absinthe liqueur 30%
Fake absinthe liqueur. The taste of anise is more intense due to the reduced concentration of alcohol.
How and with what to drink absinthe Maktub
It is recommended to dilute the drink in a ratio of 5 (water) to 1 (tincture), add a piece of sugar. Water can be replaced with ice.
Absinthe will be an excellent component of a cocktail. Of course, you can use it in its pure form, but slowly. As a snack, citrus, chocolate and various sweet desserts are suitable.
11 ways to drink absinthe
How to distinguish original Maktub absinthe from a fake
The bottle must be of high quality, the labels are evenly spaced. The container has the shape of a rectangle.
Absinthe is produced exclusively in the Czech Republic, so the code 859 of the producing country must be present.
Interesting Facts
The traditional recipe that formed the basis of Maktub was created by Dr. Pierre Ordinaire in 1792, he was French but lived in Switzerland.
Wormwood tincture reached its special popularity in the XNUMXth century. She was revered by the elite, including the American writer Hemingway and the French artist writer.
For 200 years, Artemisa Absinthium has been the main ingredient in the drink. It contains a lot of thujone, which influenced the human psyche. Therefore, in many countries, absinthe was banned.
Relevance: 11.03.2020
Tags: Absinthe, Absinthe brands