Absinthe Sevil 65% - 50cl
Absinthe Sevil is a cult classic, loved by absintheurs the world over. This has to be Monsieur DuVallon's best bleue, surpassing almost all Swiss absinthe in quality. The meaning of the name Sevil is 'beloved', and this is very appropriate considering the love and attention DuVallon gives to this absinthe, making it in such small quantities that he can ensure the quality is the very best possible. DuVallon demonstrates his immense distilling talent by adding a small amount of wine alcohol - an exotic ingredient in the Val-de-Travers - to the absinthe, providing extra notes that mingle subtly with the exceptional DuVallon fennel, bringing both roundness and a marvelous bouquet that settles down in the mouth and lasts forever.... A real eye-opener, to be tasted as a matter of priority!
- At first, savour Sevil 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: 50cl
- Alcohol Content:WM: 65% vol
- Distillery or Brand : DuVallon
- Product Type: Absinthe
- Description: Spirit
- Country of Origin: Switzerland
- Responsible Food Company: RUEVERTE GmbH, Herrgasse 3, 79294 Sölden, DE
- Net Quantity: 50cl
- Alcohol Content: 65% vol
- Usage Instructions: Mix with water before drinking.
Weight: 1.06 kg
Dimensional Weight: 1.20 kg
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Monsieur DuVallon, as he is nicknamed by the absinthe community, is a Switzerland-based absinthe distiller from the Val-de-Travers. His great aunt was Ms La Malotte, one of the most famous clandestine absinthe distillers in Switzerland while the absinthe ban. She used to distil clandestine absinthe and trade it for beet root alcohol. Her aim was to prevent absinthe from extinction and we believe that she taught Mr DuVallon the art of absinthe distilling. DuVallon used to be a photographer and journalist. Today, in his 60s, he focuses on distilling absinthe.
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