La Capricieuse reveals a remarkable aromatic palette and a delicate final bitterness.
A “Bleue” full of complexity.
Made with more than 10 plants, this absinthe is issued from the same recipe as its sister la Clandestine.
With a higher level of alcohol, la Capricieuse
has is less mellow but reveals more aromas.
It is one of the first absinthes distilled in the Val-de-Travers, cradle of this drink’s distillation. Its traditional production uses only natural products.
For amateurs of strong emotions!Nose :
Powerful and complex. Proof of the richness of the plants used.Palate :
Remarkable freshness. Aniseed attack developing rapidly into notes of fennel and wormwood.Finish :
Excellent length on the palate and agreeable bitterness.
Claude-Alain Bugnon is the first Swiss distiller to have obtained a production licence in 2005.
Claude-Alain Bugnon distilled his first absinthe illegally in 2000.
The following year, having received a recipe from one of his friends, he decided to make a living from distilling.
In 2004, he applied for permission to produce absinthe, and at the end of that same year, he shipped his first order to Germany.
A few months later, on the 1st of March 2005, the Federal Council decided to legalize absinthe in Switzerland. The end of this 95 year old abolition pleased everyone.
- At first, savour Capricieuse
without any sugar. Then according to your taste, add some eventually.
- For one measure of absinthe (3cl), add 2 to 5 measure of fresh water.
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- 5 cl
- Couvet / Val-de-Travers