La Bonne Mère Absinthe is distilled by Paul Devoille and produced for La Maison du Pastis in Marseille, France. According to La Maison du Pastis, this absinthe is "the missing link between the last absinthes produced around Marseille and the first pastis."

Bonne Mère absinthe is made with both green anise and star anise, as well as sweetened with licorice herb. The scent is fresh and the wine alcohol base contributes with delicate aromas.

According to La Maison du Pastis, "At the end of the 19th century, alot of distilleries were producing Absinth [sic] all around Marseille. Contrary to the Jurassian 'Vertes' (Greens) and in order to keep them light, what with the sun beating down, star anis was more dominant than green anis in these Marseille Absinths and they were sweetened with liquorice following the prohibition of absinth plant distillation (1915), they quite naturally shifted to Pastis."

La Bonne Mère Absinthe is 60% abv / 120 proof
0.7 Liter