Liquor Brands in Switzerland

Be bold. Go gold. Goldschlager liqueur. Made with real gold flakes and bold cinnamon flavor. Indulge in the gold standard of all liqueurs by enjoying Goldschlager as a chilled or straight shot.

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.

Based on the original "Bitter of Turin" recipe from the 1860's, this classic aperitif is created by infusing numerous herbs and roots with a pure grain spirit. Gran Classico's color is the natural result of these herbs, which include bitter orange peel, wormwood, gentian, rhubarb and other aromatic plants. Amazingly complex and refreshingly bittersweet, Gran Classico is extremely versatile and can be enjoyed in many fashions. It can be mixed into a tall glass of iced, sparkling water in the traditional Italian style, added to a fine ale, or incorporated in classic cocktails, such as the Negroni and Americano.

Produced with the greatest respect to the French Caribbean time-honored traditions of Rhum Agricole, Damoiseau V.S.O.P. begins with natural rhum distilled from pure aromatic free-run sugarcane juice and aged a minimum of 4 years in re-charred Bourbon casks. The remarkable alchemy of Rhum Agricole crafted from Guadeloupe’s illustrious sugarcane and aged in the world’s finest oak barrels giving this remarkable rum its radiant mahogany color and long smooth finish. Bestowed with a beautiful warm amber color, the moderately off-dry body is characterized by its exotic bouquet and aromas of roasted dry fruits and spices. With a long fade of charred sugarcane and peppery spices on the finish, Damoiseau V.S.O.P. serves for a luxuriously exotic treat.

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.

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This is a eau de vie is made from Swiss cherries in small copper pot stills. Like some of the other excellent eau de vies reviewed on this website the Etters do not use bulk ethanol and chemical flavors like some (O.K. most ) of their competitors to make some bastardized vodka kool-aid and try to pass it of as eau de vie. It uses a much more true (but expensive) process. They use a type of cherry that is increasingly rare – the black “Mountain Cherry” which is smaller and sweeter than most but grows on a tall cherry tree (most trees have been bred down for easier harvesting)then distilled and only the very center cut of the distillation is aged in small glass demijohns (50L) to mellow for 3 years before bottling. Over 16 pounds of fruit are used per bottle.

Only very good wild cherry vintages are suitable for distillation. The cherry is characterised by a small berry with high sugar content. It produces an outstanding distillation with a powerful bouquet. A Dettling speciality.

Characterized by its full aromatic bouquet and exceptional round taste, Etter Framboise is a superlative pleasure- harmonious and excellent.

The late 19th to early 20th century was the 'Golden Age' of French aperitif wines known as Quinquinas or Kinas. Kinas were originally created to make quinine more palatable when administered to soldiers in the disease-plagued 'colonies'. They took a life of their own as producers found combinations of ingredients that delighted the public and they took on their own styles following the tastes of the regions in which they were produced. Kina L'Aéro d'Or reflects an 'Alps-Provence' style: White wine made from the Piedmont-grown Cortese grape is infused with Cinchona bark (which produces quinine, the principal bitter taste), Orange Peel, Wormwood and other exotic spices to give a beautiful deep golden hue, an aroma of quince and fine marmalade, with a complex, mildly bitter taste that teases the tongue as its well-balanced sweetness prolongs the finish. Wonderful on its own, chilled, on ice, or mixed with soda or tonic water, for a refreshing, low-alcohol drink. Kina Aéro d'Or is absolutely spectacular in classic cocktails such as the 20th Century, Vesper or Corpse Reviver #2 and will easily find its way into many more cocktails of your own.

Extra-ripe small pears are sourced from the right bank of the Rhône River in the Wallis region of Switzerland. Maturation takes place for at least one year in stainless steel tanks.

Tempus Fugit Spirits Crème de Noyaux is a classic 19th-century French liqueur made with distilled apricot and cherry pit kernels, combined with bitter almonds and other botanicals. Its complex, nutty, tree fruit-sweet aroma and flavor has a slight touch of balancing bitterness on the finish. Many years of research and tests were needed to finalize the production techniques and secure local sources of the natural ingredients required by the original protocols. The garnet-red color comes from the addition of cochineal, as directed by the original formula. 30% ABV Its flavor offers a complex "marzipan" note with sweet cherry undercurrent of aroma and flavor with a slight touch of balancing bitterness on the finish.

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Created at the Matter Distillery near Bern, Mansinthe was co-developed by master distiller Olivier Matter and Marilyn Manson. Manson has been an avid absintheur for many years, and was deeply involved in the development of this well-crafted spirit. From tasting samples to providing critiques and lending his artwork to the label, he is following in the tradition of controversial artists inspired by the green fairy.

When pouring, it exudes a fresh, spicy aroma, reminiscent of a sunny mountain meadow - with citrus notes and the typical Alpine herbs arnica, women's coat and thistle. Warm, sweet and peppery, in the background a bright juniper aromatics. On the palate, the alpinist is very spicy. A balanced game of citrus, peppery and herbs of the mountain world prevails. The finish is elegant, powerful and long lasting. Inspired by the breathtaking nature of the Swiss Alps, tradition, individualism and taste unite in a Swiss premium gin, a real alpine.

Deep colored, almost black, with golden reflections from the expensive addition of fine saffron, there is no additional coloring added. The saffron aromas mix with lightly mentholated and medicinal notes.

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DAMOISEAU Virgin Cane Rum is produced using selected varieties of sugarcane cultivated on Grande Terre on the French Caribbean island of Guadeloupe. Damoiseau Virgin Cane Rum is exceptional white rum crafted from fresh pressed sugarcane juice, distilled once to capture the natural aromas and tropical flavors of the exemplary Guadeloupian style of fine Rhum Agricole. After some time spent in stainless steel vats to mellow out the rhum, Virgin Cane is slowly reduced to bottle proof with the addition of distilled natural spring water, which helps to deliver a silky smooth white rhum loaded with a natural terroir-driven flavor profile. The Damoiseau family has been producing Rhum Agricole according to the French Caribbean tradition since 1942, and benefits from the illustrious terroir from the heart of Grande Terre. The origin denomination label guarantees that our rums are distilled, crafted and bottled at the Bellevue distillery, Le Moule – French West Indies.

"As one of the few distilleries world-wide Dettling distils only cherries. Only cherries from guaranteed biological production selected from the mountain slopes of central Switzerland are used for this fine Dettling Kirsch brandy." Tasting Notes

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Small batch, hand-infused spirits spiked with all-natural ingredients

Kübler "Verte Suisse" Absinthe is an original family recipe dating back to 1879, consisting of 3 distinct botanicals (Grand Wormwood, Anise & Fennel), macerated and distilled, and an additional 4 botanicals (Petite Wormwood, Lemon Balm, Mint and Hyssop) held in secondary maceration and rested for over 3 months. Bottled at 72% ABV, vintage dated and numbered to represent that particular annual harvest of Wormwood, only available in 375mL. 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.

Character Smoothness from Titlis Glacier water. Soft, unique taste of high quality rye. Ultra pure, thanks to the gentlest distillation. Colour Crystal-clear and pure Volume 40% Ingredients Highest quality Swiss rye of the varieties "Picasso" and "Matador" and pure glacier water from Titlis

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.