Butterfly Absinthe

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 It was originally made in Boston circa 1902 at the Dempsey Distillery on Merrimac Street.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.