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Former Germain-Robin apprentice Crispin Cain has been perfecting his absinthe for over eighteen years. He starts with an old family recipe for apple-honey mead, then distills it by hand in small batches on the original Germain-Robin pot still.Crispin macerates select herbs in the brandy: rose geranium, lemon balm, wormwood, hyssop, lemon verbena, star anise, fennel seed, mint, and lemon peel, among others. Then he carefully distills the brandy with the herbs.