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.
Aroma before water: Pleasant, slightly crisp although it’s supposed to be rather mellow with just 52% vol. Hints of chocolate (don’t know why 😉 ). In general, I don’t catch the usual suspects in here at all.
Louche: The louche effect couldn’t be any slower – for what seems ages, you can only see oily layers dancing around inside the glass. Only when there’s almost as much water inside the absinthe glass as there was absinthe, the drink slowly starts to become cloudy. It keeps going slow until you finished preparing your absinthe. By then I’d say it’s about 98% opaque and turns into a nice and refreshing icy white.
Aroma after water: Very subtle, almost no aroma, just hints of freshness invite to sip.
Taste: Aniseed is very subtle and plays its part in the background, while refreshing notes of wormwood and a slight crisp note welcome themselves to your palate. Overall a very nice, not complex taste that is light and fresh.
Finish: Wormwood lingers subtly, apart from that there is almost no trace of the Matte absinthe except from a pleasant and refreshed feeling.
Conclusion: This absinthe is definitely different from the Val-de-Travers Bleues that are around. Due to its low alcohol content, the complexity of the herbs is quite limited, which makes this absinthe perfect for a hot summer day. My advice: Taste the Matte absinthe with a little less water first.
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