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Absinthe Tasting Notes

Find interesting comments and tasting notes about absinthes available on – by real experts!

Absinthe Jade 1901 is a reproduction of the most popular absinthe of the Belle Epoque: Absinthe Pernod Fils. Elaborated by Ted Breaux after analyzing an authentic pre-ban Pernod Fils, and with the savoir faire we know of him, the 1901 came into life in 2006, and I still remember that back then, I had congratulated Ted for having produced something so close to the original (100 years of ageing less of course). It's been 14 years since, so let's see how the 1901 is today.

Absinthe Blandine is a creation from master Duvallon as a tribute to clandestine distillers from the Val-de-Travers who, in the sixties while facing the pastis rivalry, had to adapt their recipes to make their absinthes sweeter. But how this sweetness is perceived in 2020 by a French in an era where pastis is the unbeatable king in France?

Absinthe Eichelberger 83.2 is one of the strongest clear absinthes on the market simply because it's bottled without any preliminary dilution, that's what we call a "brute d'alambic". That's not impressive per se, because a high alcohol content means more water added in the glass, absinthe is never drunk neat after all (if you do it, then you have a problem). But what's really interesting for me, knowing the Eichelberger range quite well, is of course its taste!
Absinthe Bizarre is a creation from mister DuVallon - famous for the absinthe of the same name - for the Cabaret Bizarre in Basel, Switzerland. With all the talent that we know of him, it is a bit difficult to imagine an absinthe of poor quality, quite the contrary, but let's study it closer nevertheless...

Absinthe Jade Esprit Edouard tasting notes

The Jade absinthe range has a solid reputation among connoisseurs. Ted Breaux, its creator, had in mind in 2005/2006 the project of recreating mythic absinthes from the Belle Époque, including Pernod Fils, Berger, and the so famous Edouard Pernod. Today, you can get a glimpse of vintage absinthes when tasting the Jade Esprit Edouard absinthe. That's the one we will talk about today with my humble tasting notes.
Absinthe Septante 7 by the La Valote Bovet distillery is, as its name indicates, bottled at 77% alcohol, which makes it the strongest absinthe in the Val-de-Travers. But is it then an unbalanced absinthe? Is it too strong compared to the norm in the Val-de-Travers which is around 50-55%? The answer is clearly "no", and the tasting notes below prove it.
Another organic absinthe you shall say, one more on the list... Yes but! The Freiburg Absinthe comes from Germany and more importantly, it's distilled with a grape pomace alcohol base, a very well known alcohol in Italy under the name Grappa. Absinthe + Germany + Organic + Grappa = way too many things? Do not draw conclusions too hastily and see my tasting notes instead. This absinthe is made by Andreas Dilger, a very renowned winemaker in the Freiburg region of South Germany. He's most well-known for his organic wines derived from biodynamic viticulture.
Absinthe Valdetra Verte is distilled by Gaudentia Persoz in Couvet, Val-de-Travers. There are still not many green absinthes in this Swiss region, and the road has been quite long to get there. In fact, only clear absinthes were clandestinely distilled there before the lift of the ban in Switzerland in 2005, simply because it required less herbs and less time than for making a Verte. The first green absinthes that popped up in the Val-de-Travers were sometimes not really pleasant to drink... Let's see how they are today.
I've known the St Antoine absinthe since its very first batch in 2008. Martin Zufanek has worked a lot on his flagship absinthe since 10 years, and quickly became an unavoidable figure of the absinthe world, and even since, of the gin world. I had never written tasting notes on the St Antoine over the last years, so I felt I had to rectify this big mistake!
By Marc Thuillier I thought it would be interesting to briefly relate you the story of the two Pernod - Edouard Pernod and Pernod Fils -  in Tarragona, Spain, and in which circumstances it happened.
Absinthe La RebelleAbsinthe La Rebelle is an organic green absinthe produced by the Aymonier distillery in France. It is a very special absinthe because of the Marc du Jura wine alcohol base. Discover absinthe expert Marc Thuillier's tasting notes here:  

Absinthe Gustave is the new and exclusive Verte by Aimed to take you back to the Belle Epoque, Absinthe Gustave is characterized by a strong wormwood profile and scarce botanicals such as calamus root. We gave a gave a sample of this exquisite absinthe to some of our most renowned absinthe experts:

Andrew White, who has been working at for over six years.

Jan Hartmann, creator of the recipe for the best German absinthe “Vivide“.

Marc Thuillier has more than 12 years of experience in absinthe and absinthe antiques. He’s probably tasted more absinthes than any of us. Now, he had a chance to review’s latest own absinthe, Absinthe Gustave.


Absinthe Review: Absinthe Gustave

Color: very nice dead leaf color lending towards olive-green.

Aroma before water: caramel-like with strong herbal notes but also something fruity in the background. Quite unusual, intriguing and inviting.

Louche: fast and thick. Gustave quickly becomes opaque and oily on the rim of the glass.


Absinthe Gustave offers a beautiful louche with a yellow tint.

Aroma after water: herbal notes are now taking control of the glass in a powerful way.

Taste: what a roundness and what a smoothness at the very first sip! Once swallowed, all the flavors are coming up in mouth, sometimes herbal, sometimes fruity and even candied, sometimes floral, with a great complexity of all the savors. At the second sip, spicy notes are coming out, still with a background of a candy, alpine-like. Sips after sips we discover even more flavors, like a cocktail, a delight for the taste buds! The last sips make the herbal side of the Gustave standing out, and this is its main vocation I think.

After-taste: a bit of tongue numbing, some greenery, and a lot of smoothness.

Conclusion: a multifaceted absinthe, very playful with the palate but still very round, unctuous and above all fully packed with herbal aromas. More experienced absintheurs will be delighted by its complexity in mouth, while the new absintheurs will discover a different facet of the beverage we all love, reminding its deep origins…

Buy Absinthe Gustave




Zutaten für den Early Autumn Cocktail

  • 1 1/2 ounces Bombay Sapphire Gin
  • 1/2 ounce Lucid absinthe
  • 1 ounce local apple cider
  • 1/2 ounce pear brandy (Adam recommends: Massenez Williams Poire Brandy)
  • 1/2 ounce fresh lemon juice
  • 2 dashes Chocolate bitters, for example Bob’s Bitters Chocolate
  • Ginger beer
  • cinnamon stick for garnish
  • lemon peel for garnish

Ingredients for the Dorflinger Absinthe Cocktail

2 ounces gin
1 ounce absinthe
Dash of orange bitters (for example Angostura Orange Bitters)

This is the most famous absinthe cocktail in history. Apparently, it was Ernest Hemingway who invented it. This is a very strong cocktail so we recommend you handle this drink with care.

Ingredients for the Death in the Afternoon Cocktail

1 1⁄2 oz Absinthe, for example Absinthe Grön Opal)
4 1⁄2 oz Champagne

Ingredients for the Devil’s Favorite Cocktail

4 cl  Absinthe (for example, Absinthe Bizarre)
3 cl Almond sirup
1 cl Lemon juice
4 Morello cherries without stones
some Champagne or sparkling wine

Ingredients for The Chrysanthemum Absinthe Cocktail

1 part Pernod® Absinthe
2 parts brandy
5 parts dry vermouth, for example Yzaguirre Extra Dry)
1 thin strip orange peel

Ingredients for the Broad Stripes and Bright Star Cocktail





  • 1/4 ounce Lucid Absinthe
  • 1 ounce blueberry vodka
  • 1/4 ounce simple syrup
  • Splash of lemon juice
  • Drizzle of raspberry liqueur
  • Ginger beer
  • Fresh blueberries


Muddle the fresh blueberries and add syrup, absinthe, lemon juice and vodka inside a cocktail shaker. Add a bit of ice and shake well, then strain into a Highball glass. Drizzle in the raspberry liqueur and top with ginger beer. Garnish with a few remaining blueberries and a sugar cube.

Ingredients for the Brazilian Sangria

  • Fresh seasonal fruit (suggestions: strawberry, lime, orange, kiwi and passion fruit)
  • 1/2 ounce Lucid Absinthe
  • 1 1/4 ounces cachaca
  • 1/2 ounce Spanish brandy
  • 1/2 ounce orange liqueur
  • 1 ounce red wine




Add fruit and Lucid Absinthe to a cocktail shaker and muddle. Add brandy, orange liqueur and cachaca as well and muddle some more. Shake briefly and strain into a wine glass. Top it up with red wine and stir.

Ingredients for the Absinthe Minded Cocktail

3cl Absinthe La Valdetra Verte
2cl peach liqueur
3cl sparkling wine
2cl orange juice
3 bar spoons of raspberry purée


Mix all the ingredients, apart from the sparkling wine, together in a cocktail shaker. Then, pour the drink into your cocktail glass and top it up with the sparkling wine.

Ingredients for the Absinthe Frappé Cocktail

absinthe_frappe_cocktail2cl Absinthe Blanche Neige

1cl Mint Syrup


Pour everything in a cocktail shaker and shake vigorously. Pour into a glass and garnish with some mint leaves.

This refreshing absinthe cocktail recipe was developed by Lou Serafini (Hotel 5* Le Burgundy, Paris).

Ingredients for the Artemisia Absinthe Cocktail

3 cl Absinthe l’Entêté
1 cl sugar cane syrup
2 cl lemon juice
1 cl egg white
1 pinch of dill
Tonic water


Add all ingredients (except for the tonic water) to a cocktail shaker. Shake briefly and let it rest for 1 minute. Add ice cubes and shake again. Strain into a cocktail glass and fill up with tonic water. Garnish with some dill.

This mystic love cocktail doesn’t use much on top of absinthe, because the rest of the ingredients are added per drop or teaspoon. If you prepare this cocktail in front of your partner, it’ll look like you are brewing some kind of love potion from the 19th century.

Ingredients for the Absinthe Mystic Love Cocktail

1.5 oz Absinthe Angélique Verte Suisse
3 drops Anisette
3 drops orange bitters
1 mint leaves
1 egg white


Put everything in a cocktail shaker and shake firmly. Strain into a chilled glass. CEO Alfred went to Pontarlier, France, to take part in the French Absinthe Festival. Apart from the chance to taste local absinthes, a 8.5m hike is the main attraction of this festival. It takes place once every two years.

Absinthe La Valdetra Verte is something fairly rare: There aren’t many green absinthes distilled in Switzerland. Absinthe La Valdetra Verte is not just a clever word play (’s distilled in the Val-de-Travers…), it’s a premium absinthe distilled by one of the very few female absinthe distillers worldwide, Gaudentia Persoz. Her green absinthe is renowned for it’s lovely fennel profile and a nice, natural sweetness. Let’s find out more!

absinthe_la_blanche_bourgeois_france_louche_in_glassAbsinthe La Blanche is, as the name suggests, a clear absinthe! Unlike most clear absinthes, called “La Bleues” that are made in Switzerland, this one is distilled in France, and French white absinthes offer very different aroma profiles than Swiss Bleues, which is a nice change once in a while. Let’s see what Stefanie thinks of this absinthe!

Angéliquebuy_absinthe_angelique_online is the “green” big sister of the Clandestine from Claude-Alain Bugnon (68% versus 53%). Produced in the Artemisia distillery in the Val-de-Travers, its recipe includes 12 different herbs, with of course, as the name itself indicates: angelica (Angélique in French).

It is supposedly rebel and wild, let’s see what Marc Thuillier thinks of this Verte:


Absinthe Esmeralda is a Swiss Verte (which is fairly rare as most Swiss distillers focus on creating delicious Blanches) by Philippe Martin, and their first Verte at all! A lovely bottle with an artistic label promises a lot. Absinthe expert Marc Thuillier has tasted this absinthe – let’s see what he thinks!

How to drink absinthe

absinthe_glass_historyThis seems to be a debate that isn’t solved as easy as one thinks. Especially people new to absinthe can be overwhelmed by the variety of opinions and ideas of how to prepare a glass of absinthe.

Perhaps it’s best I list a few different variations of what is actually one ritual. They all work the same.

Philippe Martin’s absinthe distillery is located right at the birthplace of absinthe, Boveresse in the beautiful Val-de-Travers in the Swiss Jura mountains. The family business is situated in a large, very historic house, “Maison des Chats”, the house of cats. Philippe Martin distills about ten different absinthe brands there.

A Closer Look At Absinthe - A Post By Jan Hartmann

Jan Hartmann is co-founder of Aixsinthe, a young team of aspiring absinthe distillers. They’re about to release their third batch of their successful Absinthe Vivide! Being a Chemist, Mr. Hartmann has a unique perspective toward absinthes which he wants to share with the readers today.




abisinthe_amer_72_louche_absinthe_glassAbsinthe Abisinthe Amer 72 is probably one of the most renowned French absinthes for beginners and absinthe enthusiasts. It has the highest legal thujone level which is a factor many novices strive for. However, we’ve visited the Lemercier distillery a long time ago, and know that their absinthes are made using only natural ingredients, and after old, traditional recipes. This is why we think Abisinthe Amer offers much more than just an introduction into the world of absinthe. Let’s see what Stefanie thinks about it.

Yet another specialty from Sweden – Absinthe Quarantaine. It’s distiller Thor Wallgren wants to create an absinthe which is real, rich, and affordable for everyone. It’s true that at least his absinthe price is extremely generous – but let’s see what Vintage Absinthe Expert Marc Thuillier thinks after tasting it for


The heavy-metal group WOLF has issued their second absinthe: WOLF Chili with devious 66.6% vol.! This is a highly limited edition of their absinthe infused with Chili. Each bottle is hand signed by every member of the band. 


La Clandestine. This absinthe must be one of the most popular absinthe brands available. Is it due to it’s interesting blue bottle, it’s charming distiller who always likes to wear his blue coat and Shepherd’s hat while distilling absinthe? Is it because this distiller chose to distill absinthe even while it was illegal in Switzerland? Perhaps, it may just be its exquisite taste – let’s see what Absinthe Expert Marc Thuillier thinks!

 Almost everybody of went on a trip to Switzerland last weekend. We went to the annual absinthe festival in the Val-de-Travers in in the Swiss Jura mountains where absinthe was invented in 1792. The festival is originally called “Fête de l’Absinthe” as the Val-de-Travers is located in the French speaking part of Switzerland. Every year, local absinthe distillers offer their absinthe brands on stalls in the street and explain how to drink absinthe or what absinthe is to curios visitors. Many absintheurs from all over the world use this opportunity to meet, mingle, and discuss our most beloved spirit.

absinthe_bar_pragueYou think absinthe and Prague somehow goes well together? We agree!

While wandering through the old town of Prague, you find bottles of absinthe everywhere. Unfortunately, the vast majority of them are rather fauxinthes with a bright green color. Still, it was amazing seeing a whole city fall for absinthe. Being a tourist, one should only be careful to double check what you’re buying!

cocktail_bars_pragueWe spent the weekend in Prague, and apart from checking out absinthe shops or absinthe bars, we went to three of the most renowned cocktail bars in the heart of Prague.

An absinthe is never produced in one go, it is a long and complex process over 3 steps: the maceration, the distillation and the coloration. It’s impossible to obtain a fine Fée Verte in one day; all 3 steps are achieved over 3 days, not counting the wormwood stripping, the bottling and labelling of course.

Day 1 – The maceration

A distillation naturally starts with the herbs themselves. Each dried herb has to be carefully weighed following a precise recipe, a recipe dating to 1804 in the case of Absinthe Sauvage.

No big secret here, small quantities of herbs are weighed on a precision scales using a bowl, whereas big quantities – such as green anise, wormwood and fennel – are weighed with a professional electronic scales.

This Swiss absinthe is distilled at the Val-de-Travers, in one of the oldest buildings that are recorded to be associated with absinthe. According to the distillers of the Absinthe des Chats, ancestors have been cultivating herbs for absinthe on this land since 1777. The relatively young absinthe distiller Kevin Nebel combines today’s ideas with the prestige and excellence in absinthe distilling from the Val-de-Travers.

I use an absinthe fountain when writing tasting notes for absinthes and adjust the drip as slowly as possible.

A German absinthe from Berlin. Double distilled after a trandtional recipe for a classic Swiss Bleue from the Val-de-Travers, the birth place of absinthe. Sounds like a promising combination: Swiss know-how in making absinthe, and German accuracy! The La Berlinoise absinthe comes along slightly stronger than a standard Bleue – at 60% vol. the La Berlinoise is said to offer more intense notes of wormwood. Miriam tasted this absinthe, let’s find out. 

naproti_bar_logoYou want to find the best absinthe bar in Brno? Look no further and head straight to the Naproti Bar! The Czech’s Republic’ second city is mostly populated by students. We went there for absinthe however and saw this amazing place where Absintheurs will lose their hearts (perhaps their minds, too!).


One of our favorite new cocktail recipes is the RUZCALI – created by Manuel Weißkopf, CEO of Dr. Sours Bitters. We hosted a Bitters Tasting with him, where he came up with a couple of brilliant cocktail creations using their MZCL, some of our absinthes, and their Cocktail bitters.

zufanek_distillery_czech_republicThe Zufanek distillery is located in Borsice in the Czech Republic, and has been around for a long time. Officially however, only since 2000. This distillery is a true family business: Martin Zufanek and his two brothers run the place together, and in the past along with their father.

This Swiss absinthe is interesting because it’s not distilled at the Val-de-Travers for a change, but in Bern. Does this make a difference to its taste? Let’s find out.

Some people enjoy drinking absinthe with sugar. I don’t condemn them, even though a sugar cube associated with absinthe quickly leads people to believing that one is meant to burn the sugar cube. This however has nothing to to with how to drink absinthe the traditional way – it’s a Czech marketing technique which originated in the 90’s. Learn more here



Last week, we had organized an Absinthe Tasting at our local store in Germany with absinthe distiller Gaudentia Persoz. She distills classic Swiss absinthes in the Val-de-Travers, the place absinthe was first invented.

Since she is one of the very few female absinthe distillers worldwide, we can with no doubt call her the green Fairy!

absinthe Francois GuyAt a strength of 45%, Francois Guy has one of the lowest alcohol contents among all absinthes. Thanks to its mild and well-balanced taste this is the perfect real absinthe for beginners and absinthe experts alike.

The Guy distillery in Pontarlier, France has been making absinthe since 1890. In addition to absinthe, the family-owned business also produces liqueurs,  eaux-de-vie and aperitifs.


absinthe_serpis_classic_louche_in_absinthe_glassThe Serpis Absinthes are extremely popular among absintheurs and novices, probably because of their unique, red color. Absinthe Serpis Classic is quite strong with its 65% vol. Its sibling, Absinthe Serpis Dry is much more mellow with 55% and is an absinthe without anise.

absinthe_la_faucille_aymonier_la_semilla_franceAbsinthe La Faucille is one of four organic absinthes produced at the Aymonier Distillery in France. This absinthe has a very light green color because the distillers macerate it only for a very short period of time. A real absinthe made only 10km away from Pontarlier, historically the most important location for absinthe production. The Aymonier distillery has the perfect location for both growing their own herbs at an ideal altitude, and collaborating with distillers from the area that have been making absinthe for many, many decades.

absinthe_la_perchee_la_semilla_aymonier_franceAbsinthe La Perchée is a strong, clear absinthe distilled in France. The herbs used to create this real absinthe are grown at an altitude ideal for alpine plants. La Perchée is one out of four organic absinthes made at the Aymonier Distillery near Pontarlier.



absinthe_distillery_aymonier_from_franceWe’d like to introduce the La Semilla – Aymonier Absinthe distillery in France. Ran by Mayra and Francois Aymonier, the couple has chosen to distill only organic absinthes with herbs that are mostly grown on their own fields at an altitude of about 1100.



absinthe_fleur_d_absinthe_devoille_louche_in_glassAbsinthe Fleur d’Absinthe is distilled at Paul Devoille in Fougerolles, France. It was their first absinthe containing more fennel as usual in its recipe, due to a change of law in France regulating fennel and other herb contents in spirits. The Fleur d’Absinthe comes in a 70cl bottle with a wormwood sprig inside.

Absinthe Amave by the Zufanek distillery in from Czech Republic is one of many fine spirits made by Martin Zufanek. It’s also his first ever Blanche. Absinthe Amave is inspired by traditional recipes from Swiss Bleues, but with a slight fruity twist.

Many absintheurs and absinthe enthusiasts are looking for one thing in an absinthe: It has to be the best absinthe. It has to be the strongest absinthe. But what makes an absinthe “the best”?

Especially absinthe enthusiasts new to the world of absinthe are looking for absinthes that are high on thujone. Others look for as much ABV. as possible.

Absinthe glassesLet’s now talk about absinthe glasses. Our friend Marc had already published an article about “The truth about absinthe glasses” but on the “Musée Virtuel de l’Absinthe” he classifies them in three different main categories. This classification caught my attention and I’d like to briefly talk about it with you today.

Absinthe La Ptite by Gaudentia Persoz is a classic Swiss Bleue is fresh, sweet and mild. La Ptite has won prizes and Spritis Awards in the past, and will probably continue to do so. But let’s find out some more!

Bottle of La Grenouillarde absintheAbsinthe La Grenouillarde is an atypical Swiss Bleue distilled in Boveresse, Val-de-Travers. It distinguishes itself from the other Bleues by its higher alcohol content (65%) and its powerful aromas.

Its label can amuse or offend though… Why is there an indecent frog showing on this absinthe bottle??

Those of you who are into absinthe since a long time already know that label designs are mainly inspired from the historical traditions of absinthe and/or from the place where it’s produced. This is exactly the case of La Grenouillarde, but its history is even funnier.

In a couple of previous articles “From 50mm to 2150mm: A review of absinthe spoons” and “The origins of absinthe spoons“, we had already dived into the world of absinthe spoons, their origins, how they’re meant to be used, their classifications and a few key numbers, but we hadn’t really talked about the different kinds of spoons that existed back in the good old days.

An absinthe spoon is the most emblematic and unavoidable accessory of the true absinthe ritual from the Belle Époque.

In David Nathan-Maister’s book “The Absinthe Encyclopedia” and on the “Musée Virtuel de l’Absinthe”, absinthe spoons are classified in 6 different categories.

You can find a selection of fine spirits in the Alte Apotheke‚ or ‘Old Pharmacy‘, in the city of Freiburg im Breisgau (in the Black Forest, Germany). Alongside 200 types of absinthe, you can find other craft spirits such as gin, whisky, pastis and more. Naturally we also have everything you need for the absinthe ritual: absinthe spoon, fountains and sugar!

Bottle of absinthe Libertine 55 OriginaleAbsinthe Libertine 55 Originale has something rather special in it, just like her sisters Libertine 68 and 72. Let’s now discover what makes it interesting and how it tastes.

The first notable characteristic of the Libertine 55 is that it’s made from a blend of several distillates. In fact, during the production process, each herb coming in the final recipe is macerated into alcohol and then distilled on its own. Then all the distillates are mixed together according to a precise recipe and thus a very precise dosage. After a certain phase of maturation, the Libertine is ready to be bottled.

LWe welcome another delicious Swiss La Bleue to our range of high quality absinthes: L’Absinthe des Poètes made by Christophe Racine.

This clear absinthe is produced in Môtiers, in the Val-de-Travers, the birthplace of absinthe. It was awarded the prize for Best Swiss Absinthe at the “DistiSuisse 2015/2016” (scoring almost full marks!).

Miriam shared her tasting notes of this award-winning absinthe:




Colour: Clear and transparent.

Aroma: Fresh and sweet, a strong note of anise, and a slight piquancy from the high alcohol level.

Louche: Beginning slowly, L’Originale stays clear for a long time (again because of the higg strength). As soon as the louche begins to form, it almost immediately turns completely white. As white as cotton wool!

Taste: Very round and pleasant. Very complex for a ‘La Bleue’ absinthe. The first sip is fresh and sweet. Because the absinthe has been mixed with an appropriately large amount of water, the alcohol taste has almost gone, with just enourhg remaining to round off the sweetness.

Finish: L’Originale stays on the palate for a long time, the anise taste remaining on the tongue. In the finish comes the wormwood, subtly, rounding off this absinthe’s combination of botanicals wonderfully.

Overall Impression: A great absinthe, that has all the attributes of a typical Swiss La Bleue, and through its great roundness and balanced character manages to to be one of the best La Bleues! L’Originale tastes lightly sweet and fresh, and has at the same time a certain bite to it. An exquisite combination!

Colour: Tending towards the yellow more than green, somewhat transparent, but pleasantly natural.

Louche: Abisinthe 45 becomes cloudly slowly as water is added, ending up very thick. The colour at the end is yellowish.

Aroma: Floral and with light woody notes in the background. Pleasant and not overcomplicated.

Taste: This absinthe taste very fresh, and becuase of the low alcohol content is very easy drinking. Bitter wormwood comes through clearly at the end.

Overall Impression: Abisinthe 45 is fresh and not overly complex, lending itself to newcomers still getting used to the at-first overwhelmingly complex herbal palette of absinthe. A good quality absinthe that offers good value for money.

Absinthe Grön Opal is a truly amazing Swedish absinthe. Amazing not only because it’s distilled in Sweden where absinthe distillers and knowledge about traditional absinthe recipes is scarce, but because it’s made from wild wormwood. 

Absinthe Vit Opal is a clear absinthe distilled in Sweden. Its igredients include wildly grown wormwood, which offers a very distinct and rare taste. Read for yourself!

Stefanie had a go at this lovely Blanche from Switzerland. You’ll find her tasting notes on Absinthe La Ptite below.

At the start of every new year, we like to look back at our most popular absinthe brands of the last year. That’s what we’ve done 2017 as well!

Today there exist quite a few different absinthe brands, which makes the choice a little bit hard sometimes. Our list of the 15 Top Selling Absinthes of 2016 can help you with your choice.

The best absinthes are not only produced in France or Switzerland, but also in Great Britain, Sweden or Czech Republic.

So here we are: a list of the 15 favorite absinthes of our customers!

Let the countdown begin! Let’s start with number 15.


15. Absinthe Adnams Rouge

Absinth Adnams Rouge



Adnams Rouge is one of the very few red absinthes. The color is obtained entirely naturally from hibiscus flowers.

A complex and floral absinth with a pretty rose louche.

Learn more about Absinthe Adnams Rouge.



Absinthe Apocalypse is an unusual absinthe – unusual for us to make it the Absinthe of the Month of January, anyway, as we tend to dismiss anything that comes in a skull bottle. This absinthe, however, is a real, handmade, distilled Verte with a citrusy taste. Judging from the color alone you’ll be able to see that this is a real absinthe!

Read Marc Thuillier’s Tasting Notes on Absinthe Apocalypse!

Last Saturday (17th December 2016) we officially opened our new absinthe shop in the heart of Freiburg, in the Black Forest, Germany. We have to admit to a certain amount of pride at how Die Alte Apotheke – The Old Pharmacy – has turned out after months of preparation.

Now we have the opportunity to introduce a lot more people to our favorite beverage, and to be able to enchant our visitors with the absinthe ritual in person. For us it’s important that everyone who comes through our doors can learn about absinthe – as much as they want to, that is – and gets the best advice possible from one of us.

With this goal in mind, we started the great task of how our shop would look, and deciding which absinthe to present (the answer – only what we would drink ourselves). Once that was decided, the the real work started: restoring and decorating the pharmacy and its beautiful original furniture within the space of only a couple of weeks.

Store from the outside

Our store from the outside.

For European customers: If you want to receive your parcel before New Year’s Eve, make sure to order before midday, December 22nd 2016.

All orders placed before this date will be sent out before December 24th 2016.

Our team is on holiday between December 24th 2016 and January 1st 2017. Of course, you can place orders as usual during this time, but they will only be dispatched starting January 2nd 2017.

Any emails or queries received after December 23rd will be replied to starting January 2nd 2017.

All the team at wishes you a Merry Christmas and a prosperous New Year!

Friendly greetings from Alfred, Andrew, Marion, Miriam and Stefanie

The Christmas season is one of the most beautiful times of year for me. The first snow falls, you meet your friends at the Christmas market and enjoy the first mulled wine together: where I live, in Freiburg, there is a wonderful traditional German Weihnachtsmarkt. If I’m lucky, when I get home I am greeted by the lovely smell of freshly made cookies, meaning my boyfriend has been baking for me.

The only stressful part is the search for the perfect Christmas presents for my loved ones.

To make your search a little bit easier, we put together a selection of Christmas gift ideas. We offer a wide range of gift sets with absinthe, high quality spirits, accessories and much more. If you’re looking for a special gift idea, then is the right place for you.

We also have a delicious Absinthe Eggnog recipe that fits perfectly with the Christmas season.


Our weekend at the Absinthiades 2016

Every year on the first weekend of October, absinthe lovers, distillers, sellers, authors, historians and collectors from all over the world come together in Pontarlier, France, for the Absinthiades.

These were already the 3rd Absinthiades that I attended, together with our team from Almost our whole team went to Pontarlier this year. Of course, I cannot compare 3 times with the number of times Andrew already attended

Carefully curated spirits

I love absinthe, that much is clear.

I have a confession to make though. I enjoy other drinks than absinthe too. Sometimes the evening mood simply suits a Manhattan, so I reach for the red vermouth, a bottle of rye, and a red, kirsch-soaked cherry. And a dash of cocktail bitters.

Manhattan Cocktails - bourbon rye


Or a Negroni cocktail, made from gin, Campari and sweet vermouth in equal parts.

Sometimes after dinner, the best thing is to enjoy something fine and old: an argmagnac, a cognac, or a calvados.

Fête de l'Absinthe 2016

There is almost nothing better for absinthe lovers than spending the whole weekend sharing different bottles of absinthe and talking with friends from all over the world about our favorite spirit.

If this sounds like it’s your cup of tea – or rather – absinthe, then you should definitely come to the Fête de l’Absinthe in Boveresse, Switzerland next year!

This little absinthe festival is held annually in the middle of June in the Val-de-Travers, the birthplace of absinthe.

There was no way our team was going to miss out on this year’s absinthe festival.

absinthe festival 2016

I’ll tell you about what we’ve been up to every day of the weekend:

Sitting under a palm tree shaded from the Mediterranean sun, enjoying a peaceful moment, glass of pastis in hand. Sitting by the side of a pool with a mojito. Paradise.

Ok, we may not be able to transport you to the south of France, but wherever you are in the world, we can send you the finest refreshing summer drinks France has to offer. There is nothing better than that on a warm summer day.

We’ve put together a selection of delicious and easy-to-prepare cocktail recipes for you. They can be prepared with the absinthe and syrups made by Combier, a distiller and syrup maker with over a century of experience.


Our selection of long drinks and summer cocktails for 2016

Surprise your friend with a refreshing long drink or cocktail! There are some classic cocktails, as well as some rather new creations in our selection.


Artemisia Cocktail

Realized by Lou Serafini (Hotel 5* Le Burgundy, Paris)


Add all ingredients (except for the tonic water) to a cocktail shaker. Shake briefly and let it rest for 1 minute. Add ice cubes and shake again. Strain into a cocktail glass and fill up with tonic water. Garnish with some dill.


In the small town Chevaigné in Brittany, France, Julien Fanny has founded the Awen Nature distillery, realizing a longstanding dream of his.

He produces the first, high quality organic spirits in Brittany. This includes, among others, 4 absinthes and one ‘almost-liqueur’ flavored using verbena , that we are now proud to offer you in our shop.

Today you’ll learn more about the small distillery, Julien’s bond with nature and tradition, and his use of traditional production methods. And most importantly – Julien’s willingness to experiment and innovate – of the 4 absinthes released by Awen Nature, 3 of them use completely innovative plants to give them colour: Saffron, Verbena and something wild and secret Julien would not share with us!

Awen Nature distillery

Julien Fanny with the copper bain marie stills and his organic spirits

In a small town in Sweden, something special is going on. Using wild-foraged and home-grown herbs, made on an absolutely tiny scale, two new absinthes are being distilled: Grön Opal, and Vit Opal are these absinthes.

Today we take a first look at these brand new artisan spirits, and speak to the two makers about how they ended up setting out on the grand adventure of starting up a distillery, and some of the hurdles they faced along the way.


The history and development of the distillery

Back in 2009, two friends, Mikael Norell and Tomas Runnquist, decided to set up a distillery.

After overcoming many administrative barriers, they ran series of test distillations. In May 2014, the results of their hard work was ready: the recipe for Absinthe Grön Opal and the Absinthe Vit Opal was finalised. In 2015, made these two absinthes available to people the world over.

Mikael Norell and Tomas Runnquist

Mikael Norell and Tomas Runnquist

Our Easter egg hunt on

We’ve hidden some Easter eggs in the product descriptions on!

Now it’s up to you to find all of the 6 eggs in order to win one of the following prizes:

Absinthe Blanche Neige

1st prize

Adnams Sloe Gin

2nd prize


Tarragona Absinthe Glass and Dripper

3rd prize

100 years after the absinthe ban, 2015 was a good year for absinthe (the release of Swedish Vit and Grön Opal absinthes, Absinthe Apocalypse, Absinthe du Centenaire). Next year might be even better – who knows what the best absinthe of 2016 will be?

At the start of every new year, we like to draw up a list of our most popular absinthe brands. We know a lot of absinthe fans are curious to see the results.  So here we are: a list of the 15 Top Selling Absinthes of 2015.

Discover where your favourite absinthes come in the list!

Let the countdown begin! Let’s start with number 15.


15. Absinthe Butterfly



What makes this absinthe so interesting?

Inspired by an American absinthe from the early 1900s, Butterfly Absinthe has a complex aroma with notes of citrus (lemon and mandarin), spices and mint.

Alongside this exotic profile, the scent of wormwood from the Val-de-Travers is powerful and unmistakeable.

Learn more about Absinthe Butterfly.



Last order dates

For European customers: If you want to receive your parcel this year, make sure to order before midday, December 22nd 2015.

All orders placed before this date will be sent out before December 24th 2015.

Dear absinthe lovers,

We’re back from an eventful weekend.

For the 15th year, the Absinthiades were held in Pontarlier last weekend. And this year was quite special: it was the 100th anniversary of the absinthe ban in France. From Friday evening to Sunday afternoon, absinthe distillers, sellers, historians, authors, collectors and absinthe freaks (we include ourselves among them) were reunited in Pontarlier.

It was the best Absinthiades for a long time. A long and exciting weekend, I prefer to talk about each day separately.

Friday, 10/02/2015

We stopped working earlier than usual and around 1:00 pm we headed towards Pontarlier.

Rather than stay in our usual hotel, we thought it was high time for change. And we found the perfect place, absolutely appropriate for an absinthe-tinged weekend: A turn of the century apartment complete with beautiful wooden and glass panelling inside. A belle-epoque treat! After we arrived, we dropped our bags and rushed over to where the action happens: the Théâtre Bernard Blier. And inside awaiting us, the facade of the Grand Café Georges: re-erected to resurrect the green hour, for just one weekend each year.


All the absinthes competing during the Absinthiades 2015.

Dear Absinthe Lovers,

Once again, the weekend went by way too fast!

As in previous years, our team took part in the Fête de l’Absinthe. This Absinthe Festival is held annually in June in Boveresse, a small town in the idyllic Val-de-Travers.

We were very happy to meet up with old friends, and share our common passion with Absinthe lovers, distillers and retailers. Of course there were also some new absinthes to be discovered this year! You may soon be able to find them on our website.

Fête de l

View of the Val-de-Travers

Easter egg hunt on

We’ve hidden 3 Easter eggs on – Now it’s up to you to find them!

Note: The eggs in this blog post do not count! The real eggs are all on different pages of

All the eggs are marked with numbers showing the prize you can win:

Easter egg1st prize RUEVERTE Explore Set - Gaudentia Persoz

At the beginning of every new year we compile a list of our top selling absinthes from the year that has just finished.

It’s always fun to see how your taste in absinthe compares to everyone else. Where have your favourite absinthes placed?

Are there any in the top ten you are yet to try?

Let the coutdown begin (we’ll of course start with place 15)!


15. Absinthe Francois Guy



What makes this absinthe so interesting?

François Guy is more aniseed than average and is produced in the pure traditional way, according to an ancient house recipe. This absinthe will enchant both novices and confirmed absinthe drinkers.

François Guy is produced from old methods of distillation guaranteeing the character of the traditional taste of absinthe.

Learn more about Absinthe Francois Guy.

Order Dates:

If you want to receive your order before Christmas day, choose Express Delivery and make sure to order before the 19th December. (Express delivery outside Europe is for non-alcoholic products only).

All orders with Standard Delivery received up until the 19th of December will be sent out before the 24th December 2014.

Service Availability:

Our packing team is on holiday from the 24th December 2014 – 4th January 2015. You can place orders as usual during this time: orders received will be dispatched as soon as possible starting 5th January.

Any emails or queries received after the 22nd of December will be replied to starting on the 2nd of January.

From all the team here, we wish you a Merry Christmas and Happy New Year!

After we spent quite a long time on planning and testing, we’re pleased to tell you that our very own absinthe, the Blanche Neige, is now available in a full-sized 500ml bottle.

Absinthe Blanche Neige 500ml

Blanche Neige is the name for our true, Swiss La Bleue from the Val-de-Travers, the birthplace of absinthe. This absinthe is distilled by Gaudentia Persoz, one of the world’s most talented absinthe distillers, who has achieved great success with her own absinthes.

What makes Blanche Neige that extra bit different is a precious and priceless ingredient, Génépi. This  aromatic herb, from the Wormwood family, grows wild in the Alps. What sets it aside from other blanche absinthe is the much larger variety of herbs.


An eventful weekend, which passed by so quickly.

As every year, we drove to Pontarlier, in France for one weekend in October. This year was 14th Absinthiades taking place from the 3rd to the 5th of the month.

Read Stefanie’s account of what we got up to, below, and find out which absinthe brands were awarded medals at the end of this article.


Today we’ll introduce a Czech distillery to you, specialized in the production of fine, artisanal spirits. The Zufanek distillery is a family business, best known outside the Czech Republic for their absinthe. The best kept secret however is their exceptional liqueurs and eau-de-vies. The family started their absinthe production in 2008, after a lot of trial distillations, research and input from experts. From then on, all the absinthe made by this distillery has been a wonderful success!

The history of the Zufanek Distillery

Josef and Maria Zufanek founded the distillery in 2000, together with their sons (Josef, Martin and Jan). The company’s mission is: to specialize in the production of all-natural spirits and liqueurs, especially Slivovitz, that is, plum brandy.


The Zufanek distillery is located in the village Borsice u Blatnice in Czech Republic. All fruits used for the production of spirits and liqueurs are cultivated in the family’s own fruit orchards. These orchards are both close to the distillery, and more importantly, in one of the best locations in the country for growing plums. The climate, as well as the local soil, rich in minerals, are very favorable for growing fruits in this area. All the fruit is certified organic quality.

The history of absinthe is full of sudden new developments, from its rapidly rising popularity and becoming France’s most popular drink, to its prohibition at the beginning of the twentieth century and then its unexpected comeback a few years ago. This history is deeply interwoven with that of the Val-de-Travers, Switzerland. It is precisely there in a small city named Môtiers that the “Maison de l’Absinthe”, an absinthe museum, opened its doors for the first time in July 2014.


Discover Pastis

In this article, you will learn everything you ever wanted to know about pastis. Discover what pastis is, how it is produced and how this spirit with a relatively young history has become a widespread aperitif. Thanks to this article you will also learn how to taste it and find multiple comparisons with other anise-flavoured beverages, from absinthe to anisettes. Finally, we prepared for you a few cocktail recipes with pastis – to get you started with this savoury classic drink!

What is Pastis?

To say pastis is very appreciated in Southern France would be somewhat of an understatement: the act of drinking pastis is very much interwoven with the culture and the lifestyle of the region. The main ingredients at the basis of every pastis recipe are anise and liquorice roots. Today, there are numerous different pastis recipes, more or less complex.

Pastis apéritif

Pastis apéritif

The Pernod distillery in Thuir is located in one of the historic homes of the brand near Perpignan, in Southern France. The distillery is part of Pernod’s factory where Suze, Byrrh and the firm’s wine-based aperitifs, are produced. It was officially opened in October 2013.
Pernod began the 2-year long construction of the site after the French law-makers voted to lift the nation-wide ban in 2011.


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