Absinthe Angélique Verte Suisse 20cl 68% - 20cl
Alternative sizes: Content: 50ml, Content: 70cl,
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AbsinthExplore Sample
A full flavour and complex aromatic palate define Angélique Verte Suisse. Something a bit different. Angélique truly is a Swiss "Verte", coming as it does from the Val-de-Travers in Switerland, including twelve different plants, including angelica, or Angélique in French, and grand wormwood. Its colour is obtained by the natural infusion of aromatic plants, no artificial colouring is added. Angélique Verte Suisse absinthe can be thought of as the rebellious, diabolic sister of the Clandestine. Indeed, it's stronger, more bitter, but still recognisable as a modern Swiss absinthe.
Ingredients
Alcohol, distilled water, fresh organic lime peel, organic herbs and spices
Serving Suggestion
Use it to enhance the flavor and aroma of your beverages and dishes.
This product contains alcohol and can only be delivered to adults. Proof of age will be required at delivery. Please enjoy responsibly.
- Product Type:WM: Absinthe
- Description:WM: Spirit
- Net Quantity:WM: 20cl
- Alcohol Content:WM: 68% vol
- Distillery or Brand : Artemisia-Bugnon
- Product Type: Absinthe
- Description: Spirit
- Country of Origin: Switzerland
- Responsible Food Company: RUEVERTE GmbH, Herrgasse 3, 79294 Sölden, DE
- Net Quantity: 20cl
- Alcohol Content: 68% vol
- Usage Instructions: Mix with water before drinking.
Weight: 0.50 kg
Dimensional Weight: 0.58 kg
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Claude-Alain Bugnon was the first clandestine distiller granted legal status by the Swiss government in the spring of 2005. For years he had been responsible for a certain quantity of bootlegged absinthe that brought so much attention and status to this small region. His ‘Clandestine' has been and is still considered by many to be the best Swiss La Bleue available today. Claude Alain's custom designed distilling apparatus is located at his premises in Couvet, a former butcher shop! The alambics each have a capacity of 145 litres, and produce 95 litres of finished absinthe. They are single-walled, rather than duplicating the bain-marie system more commonly used in France. Claude-Alain feels that the fiercer heat gives better extraction of the herbs.
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