The 20th Absinthe Festival in Switzerland

 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.


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Absinthe des Chats Tasting Notes by Miriam

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. (more…)

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Absinthe La Berlinoise Tasting Notes by Miriam

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.  (more…)

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