Absinthe Butterfly 20cl 65% - 20cl
Alternative sizes: Content: 50ml,
Butterfly Absinthe is inspired by an American absinthe from the early 1900s, produced in Boston just before the US ban on absinthe in 1912. Thanks to a partnership between a passionate American absintheur and the skilful Swiss distiller Claude-Alain Bugnon, the Butterfly brand has been brought back to life. Butterfly Absinthe has a complex aroma, with notes of citrus (especially lemon and mandarin), spices, and mint. Alongside this rather exotic profile is the powerful and unmistakeable scent of the renowned wormwood from the Val-de-Travers, the birthplace of absinthe. This delicious American-Swiss absinthe is easy to love.
- At first, savour Absinth Butterfly 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.
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: 65% 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: 65% 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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