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.
Crafted using organic and biodynamic grapes from California, and certified organic wormwood, anise, fennel, and coriander from Oregon. Different from other absinthe in that it uses FRESH wormwood instead of dried. It has a very pleasant natural sweetness. Delicious part of any cocktail requiring absinthe and great with just some water as well.
Kubler Swiss is made in the Val-de-Travers region of Switzerland, otherwise known as "the birthplace of absinthe". The brand was started in 1863 and was the first to be served in Switzerland after the ban was lifted in 2005. This brand also opened the doors for absinthe in the United States after the 2007 ban was lifted here.
Kübler Absinthe is distilled using the same traditional method that has been used for over one hundred years. Following the initial maceration is a slow distillation process. Neither sugar nor artificial coloring is added to the finished distillate. The end product is an all-natural, genuine Swiss clear or 'La Bleue' absinthe.