Absinthe

Distilled in the French Alps from Wormwood, Anise, and 7 other herbs following the ancient absinthe recipe. Absente tastes aromatic and intense taste: a dominance of herbs with light floral aromas and a suggestion of citrus lurk in the backdrop. Spicy/bitter finish. Comes with the absinthe spoon for the ritual.

Real absinthe. No artificial ingredients, no gimmicks. The first legal American absinthe released after the U.S. ban was lifted in 2007, St. George Absinthe Verte remains one of the most acclaimed and respected spirits in this category. Made from a host of real botanical ingredients, ours is a layered and evocative expression of this beguiling and highly spirituous herbal elixir.

Introducing Lucid Absinthe Superieure. Lucid represents a breakthrough product for the U.S. market, as it is the first true, Grande Wormwood based Absinthe of its type since before prohibition. Unlike imitators in the U.S. and many of the so called Absinthe products that litter the international markets, lucid is crafted directly from select whole herbs, including Grande Wormwood, and never from cheaper assemblages, macerations, extracts or oils.

Distilled in the French Alps from Wormwood, Anise, and 7 other herbs following the ancient absinthe recipe. Absente tastes aromatic and intense taste: a dominance of herbs with light floral aromas and a suggestion of citrus lurk in the backdrop. Spicy/bitter finish. Comes with the absinthe spoon for the ritual.

The ban on absinthe was lifted in the United States in 2007 after 92 years. This was achieved through the leadership of Yves Kübler, making Kübler Absinthe the first brand on the US market to come from the birthplace of absinthe in the Val-de-Travers, Switzerland. In spite of the ban, Kübler has been in continuous distillation by the same family since its origin in 1863. Kübler Absinthe is a traditional Swiss style of absinthe, hailing from the birthplace of Absinthe, Val-de-Travers, Switzerland. Currently produced by Yves Kübler, the 4th generation master distiller - in accordance with original family recipes dating back to 1863 and 1875, and only utilizing the highest quality wormwood, sourced specifically from the unique terroir of the region. Kübler Original or “La Bleu” is bottled at 53% ABV - A blanche style of Absinthe - this is the original family recipe dating back to 1863 - consisting of 9 botanicals, and utilizing Wormwood sourced exclusively from the Val de Travers.

Discover Grune Fee Absinthe Beer. Is a carbonated, fermented alcoholic beverage. You can learn more about this beer and its availability here.

Our green Absinthe is pot distilled with natural herbs; no artificial ingredients, colors, or flavors are used.

Hand-crafted in French Alps like it was in 1860, Grande Absente is made exclusively with the highest quality botanicals from the region, including a full measure of the legendary botanical wormwood, also known as 'artemesia absinthium'. What sets Grande Absente apart is the combination of French artisinal distillation techniques and high quality mix of regional botanicals which results in a great tasting absinthe, a surprisingly refreshing drink that's out of this world. Remember, Grande Absente is a traditional French 'Verte' absinthe recipe at 138 proof (69% ABV%), so please drink with caution.

Pernod Absinthe contains no artificial dyes or sugar with the ideal serve being the traditional ritual of ice water cascading over a sugar cube. It is also the perfect ingredient to elevate a cocktail for any occasion

Legend has it the first true Absinthe recipe was created by Dr. Pierre Ordinaire in 1792 in rural France. Dr. Pierre Ordinaire, shortly after the French revolution, traveled around the Val de Travers on his faithful horse Rocket and sold his Absinthe initially as an all-purpose cure-all, an “elixir.” Dr. Ordinaire’s talents for apothecary and medicine yielded an elixir that may have been designed as a medicinal invention, but over time it became widely accepted as a recreational drink. People loved the taste and the effect, some even claimed to be cured of all their ailments. When Dr. Ordinaire died, the recipe ended up mysteriously in the hands of the sisters Henriod at the beginning of the 19th century. The sisters carried on producing this elixir, mostly from their home, but the pleasant aroma, taste and experience continued building the popularity of this historical drink. By the middle of the 18th century, the French troops fighting in Algeria returned to France bringing with them a taste for this anise flavored “elixir,” mostly due to a similar anisette elixir that was being administered to the troops as a fever preventative. It was at this time that Dr Ordinaire’s Absinthe was sold by the sisters and then mass produced for an affordable price. The onset of mass production caused the price of absinthe to drop significantly and the market expanded. Since the cafés were an extremely popular place to socialize, it became common practice for a wide array of people to enjoy Absinthe Ordinaire during L'Heure Verte, or the Green Hour because of Absinthe Ordinaire’s great taste and affordable price. This exciting drink now began rapidly traveling across the café tables from the south of France to the café tables of Montmartre in Paris, where his now legendary and mystical Absinthe would end up gracing the lips of artists, musicians, writers and poets alike, ultimately becoming the symbol of the free and easy bohemian spirit for the masses. We wonder if Dr. Ordinaire had any idea his “elixir” could have turned into something so magnificent. Absinthe Ordinaire recalls one of the original and most commercially successful Absinthe recipes during the glittering era of La Belle Époque Paris. Absinthe Ordinaire is handcrafted in rural southern France using only the highest quality distillation methods and ingredients.

La Clandestine Absinthe Supérieure is hand-crafted in Couvet, Switzerland - the birthplace of absinthe - to a moonshiner’s 1935 recipe. It is a blanche, or clear, absinthe – a style that is likely that of the very first absinthes of the 18th century. La Clandestine is admired worldwide and widely regarded as the finest absinthe produced in Switzerland and the best blanche globally. This all-natural spirit has a remarkably smooth, fresh, aromatic flavor profile. Its delicate bouquet of flowers and herbs is masterfully balanced. A true product of its terroir, La Clandestine is crafted from famed, locally grown plants including: grande wormwood, petite wormwood, hyssop, melissa and peppermint, and from the finest imported anise and fennel. Every step of La Clandestine’s production is hand-crafted on a scale not too dissimilar from late 18th century production or that in the ban era: from harvesting and drying locally grown plants, selecting and measuring ingredients, through to bottling, labeling, corking and capsule. La Clandestine Absinthe is distilled by Claude-Alain Bugnon, probably Europe’s most celebrated absinthe distiller. Claude-Alain is assisted at the distillery by his wife Karine.

Toulouse Red was born in New Orleans, a new indigenous liquor. Our red absinthe is pot distilled with herbs, and infused with additional herbs to create the lush red color of Toulouse Red.

The nine botanicals of La Fée Parisienne are individually distilled (as opposed to a single distillation of all the ingredients together). These distillates are then carefully blended by the master distiller according to the French Absinthe Museum approved recipe. This method is much more labor intensive and time consuming than a single distillation, but the extra effort allows our Absinthe Supérieure to be replicated time and time again. Ensuring old and new cocktails can be replicate around the world.

The French Quarter, locally known as Vieux Carré, is the soul of New Orleans, Louisiana. This city is replete with culture, architectural beauty and culinary arts. Philadelphia Distilling pays tribute to the unique and colorful history of Absinthe in New Orleans with the release of Vieux Carré Absinthe Supérieure. The first batch of Vieux Carré was released on December 31, 2008. It is the first legal absinthe to be distilled, bottled and sold on the east coast of the United States in nearly 100 years.

The eleven botanicals of La Fée Blanche are individually distilled (as opposed to a single distillation of all the ingredients together). These distillates are then carefully blended by the master distiller according to the French Absinthe Museum approved recipe. This method is much more labor intensive and time consuming than a single distillation, but the extra effort allows our Absinthe Supérieure to be replicated time and time again. Ensuring old and new cocktails can be replicate around the world.

Discover Brevans Absinthe Beer. Is a carbonated, fermented alcoholic beverage. You can learn more about this beer and its availability here.

The Pastis La Muse Verte is a secret concoction made by steeping over ten different plants in neutral spirits for several weeks, and then artfully blending them. The main ingredients are star anise from China, seed anise from Turkey, fennel, sage, and licorice. The oils obtained from the macerations are then filtered many times by traditional methods, just like in the ancient days. Made artisanally by a very small producer whose grandfather used to make Absinthe. The plants are steeped in sugar beet neutral spirit, not distilled. No wormwood (absinthe) according to US laws and EU regulations for Pastis designation. No sugar, coloring agent, synthetic anise, or preservatives. The fogginess comes from the anethol, a component found in the star anise, which becomes insoluble when mixed with water. A totally natural product that can be served on the rocks, mixed with water, or as a digestive.

An alluring play on tradition, our poppy white absinthe has tasting notes of poppy, fennel, green anise and grand wormwood. Savory and delicious, simply enjoy over ice or in a variety of cocktails. 12 different botanicals.

Mephisto Absinthe obtains its green color from the chlorophyll of the herbs and flowers used in production unlike other artificially colored brands. It was falsely portrayed as a dangerously addictive psychoactive drug by temperance movements and subsequently made illegal to import. Now that the ban is over, this iconic spirit is available once again in the United States. Mephisto is still prepared by hand in Austria, and uses an original century old secret recipe. Because of this meticulous and traditional process, Mephisto Absinthe is truly an experience to behold. Traditionally, Mephisto is enjoyed neat.

Corsair Red Absinthe is made with traditional absinthe botanicals but with the addition of red Hibiscus flower giving the spirit its iconic red hue.

Absinthia began making absinthe in 1997, ten years before the ban on absinthe was lifted in the US. She is unique in that she not only makes absinthe but embodies it, serves it, and brings energy to the experience of absinthe. Her knowledge of the history of absinthe is extensive, as is her understanding of the palate of today’s connoisseur of cocktail culture. She has carefully crafted her absinthe using certified organic and biodynamic grapes from California, and certified organic herbs – fresh wormwood (artemesia absinthium), star anise, fennel seed, and coriander seed – from an organic farm in Oregon. Absinthia absinthe is smooth, drinkable, elegant. Because it is made with fresh wormwood, this Swiss style blanche has a natural sweetness and is delicious neat, on the rocks, with a splash of cold water, or in a cocktail. While some have warned her about “giving away the farm,” Absinthia wants to share with you the hundreds of ways to enjoy absinthe in her collection of cocktail recipes that she has been collecting for over a decade.

Versinthe La Blanche is made from 18 plants and contains Grande Wormwood, star anise, fennel, genepi, tarragon, dill, basil, rosemary, peppermint and verbena.

Pure copper-pot-distilled alembic absinthe blanche, distilled in Louisville KY. Double distilled classic absinthe , no neutral spirits and non-chill filtered. Herbaceous, pastoral, with an authentic anis nose. Subtle, with a harmonious layering of signature absinthe notes; grande wormwood, sweet fennel and licorice. Smooth, mellow finish. Authentic, classic absinthe, Traditional high proof at 130 proof with balanced power and structure.

Butterfly is the first pre-ban absinthe of American origin to return to the USA. It was originally made in Boston circa 1902 at the Dempsey Distillery on Merrimac Street. More than 60 production steps are required to make Butterfly over a three day period from plant selection through maceration and distillation, to application of signed, dated and numbered labels. Plants include locally grown grande wormwood, petite wormwood, hyssop, melissa and peppermint and the finest imported anise, star anise, fennel and citrus. For the perfect serve, slowly add 4 to 5 parts iced water and watch the metamorphosis as the liquid turns milky white with a hint of pastel green. Created more than 100 years ago for consumers looking for a slightly more accessible taste profile, Butterfly adds citrus and mint notes to the flavors of anise and fennel and the slight bitterness of wormwood. Butterfly is made by Claude-Alain Bugnon, the only distiller to win five consecutive Golden Spoons at the Pontarlier Absinthiades. A Star rating in Drinkhacker and 5 Star rating in Diffords Guide.

A complicated yet delicate balance of botanicals. Subtle anise on the nose with hints of wormwood, hibiscus and citrus lemon. Soft on the palate with sweet hibiscus countering the bitter wormwood. A bright citrus-full mouth feel, slightly dry yet complex. Refreshing and soothing floral finish. Made with organic grains from upstate New York and 11 different botanicals, our Red Absinthe made entirely in house from fermentation to bottle, can be enjoyed simply over ice or in any of the various traditional cocktails prepared with Absinthe. Or one can simply enjoy it as a cocktail with ice, ginger ale and a squeeze of orange.

Our Absinthe Verte is produced following the traditions of 19th Century European master distillers. That means we start with a grape distilliate base (in our case, this means imported Chilean Pisco) and add the required ingredients to constitute absinthe: anise seed, fennel, and grande wormwood. Other botanicals are also added to our small batch copper pot still. Following distillation of this blend, we naturally color the result by steeping the distillate in coloring herbs such as lemon balm and hyssop. The result is a brilliantly emerald green spirit that is the perfect touch for classic cocktails such as The Sazerac.

A modern take on a classic green absinthe with tasting notes of fennel, green anise, grand wormwood and fresh mint. Earthy and herbaceous, simply enjoy over ice or in a variety of cocktails. 11 different botanicals.

This premium absinthe is a perfect representation of the absinthe served all over Paris 130 years ago. Woody hints of wormwood and a gentle taste of anise followed by floral and citrus undertones. This absinthe creates complex flavors not seen in other absinthes by using only traditional herbs picked for their fresh and vibrant flavors.

Vilya Spirits Absinthe Verte is made with the finest botanicals, grown and wild crafted from the heart of the Rocky Mountains. We honor the best traditions of over a century ago in making this classic spirit. Grand wormwood, green anise, fennel, coriander, angelica, and elecampane are distilled with grain neutral spirits. After distillation, more botanicals are then infused into the spirits providing additional flavor, aroma, and the natural emerald hue for which absinthe is famous. Finally our spirits are then combined with Rocky Mountain spring water to recreate this romantic beverage from the Belle Époque.

Discover Letherbee Charred Oak Absinthe Bruin Beer. Is a carbonated, fermented alcoholic beverage. You can learn more about this beer and its availability here.