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Traditionally, it is natural green in colour, but can also be colourless.Ībsinthe emerged in the canton of NeuchÐ“Ñ“Ð’Ñžtel, Switzerland, in the 18th Century. It has a liquorice-like flavour with 45% to 74% ABV.

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Search here.Buy Absinthe Online - Delivered Across Australia - Buy Now, Pay Later with Afterpay / Zip / Latitude PayĪbsinthe is an alcoholic Spirit created by distilling the neutral alcohol with wormwood, fennel, anise, and other spices and herbs.

Great stuff-more complex than any other absinthe out there. Hugely herbaceous, with a touch of delicate floral notes when water is added. Drink MeĪ bouquet of heady floral notes and refreshing citrus. Dominated by the herbaceous tones of anise, tarragon and basil, it’s a force to be reckoned with. One of the most eloquent on the market today. New York TimesĬomplex layers of hyssop, lemon balm and all sorts of anisey, licoricey action.

Everyone else has.Īt once classic…and innovative. You won’t hallucinate when you drink our absinthe, but you might fall in love. George Absinthe Verte adds complexity and depth of flavor. In cocktails that call for an anise spirit, St. We don’t advocate adding sugar to our absinthe-or to any other artisanally distilled absinthe for that matter. We developed our formulation over years of patient experimentation and think it’s pretty much perfect just as it is. Adding water further releases botanical oils into solution, deepening the louche and intensifying the heady, floral aroma. To bring out another level of vivid flavors and a lovely louche (milky cloudiness) that seems to glow from within, a single large ice cube is ideal. Because of the abundance of essential oils, it’s rich and viscous on the palate-even at 120 proof (60% alcohol). It opens with spicy black licorice and then slowly evolves into citrus and grass profiles with a dose of sarsaparilla. By the time we bottle it and the bottle reaches you, the absinthe will have turned its characteristic feuille morte (dead leaf) hue due to chlorophyll from all the botanicals breaking down with time and exposure to light.Ī heady, herbaceous smack to the senses. The secondary infusion is what gives absinthe color just after the secondary infusion, our absinthe is an intense emerald green. After that, we perform a secondary infusion of mint, tarragon, opal basil, lemon balm, hyssop, and stinging nettles. We then distill this infusion on our 1,500-liter copper pot still. The real art is in finding just the right ingredients and creating a symphony of flavor.įor us, that means infusing brandy with the unholy trinity of wormwood, fennel, and star anise. There’s a lot of hype and mystery surrounding absinthe, but the process itself isn’t really all that esoteric. When the American ban was overturned in 2007, we were ready. In fact, it took Lance about 11 years to perfect his absinthe formula. Commercial viability has never been what motivates us, so needless to say, we distilled a lot of absinthe during that period. ban was still in place, it was illegal to sell absinthe, but not to distill it. Why? Because creating a beautiful absinthe means taking a number of loud botanical ingredients and making them sing in harmony. Made from a host of real botanical ingredients, ours is a layered and evocative expression of this beguiling and highly spirituous herbal elixir.ĭistiller Lance Winters considers absinthe the pinnacle of the distiller’s art form. George Absinthe Verte remains one of the most acclaimed and respected spirits in this category.

The first legal American absinthe released after the U.S.

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