Historical and accurate reconstruction in terms of recipe and distillation/aging techniques. The only one absinthe to be aged in 1000 litre barrel.
Using oak is not the question of capacity, though. The barrel improves the alcohol with aroma that are hidden in the wood.
Only the finest absinthe producers like Pernod, Cusenier, or Bresson used oak barrels for absinthe aging.
Below are the documents that have served as an inspiration for that absinthe