Kübler Absinthe
less savory
Kübler Verte Suisse Absinthe
Absinthe
Kübler // Switzerland
Kübler Verte Suisse Absinthe is made using a recipe first developed by Jacob Frederic Kübler in 1875. Typically, Swiss absinthe does not get the second maceration of herbs post-distillation. However, this is an exception. Seven botanicals--including the holy trinity of grand wormwood (sourced from the Val-de-Travers), green anise, and fennel--are used in its production.
It takes 3 months for the natural extraction of color for the Verte style. Packaged in a dark-colored bottle, it is made in limited production with a vintage date and bottle number on each label. Bottled at 72% ABV. .
Kübler Verte Suisse Absinthe is made using a recipe first developed by Jacob Frederic Kübler in 1875. Typically, Swiss absinthe does not get the second maceration of herbs post-distillation. However, this is an exception. Seven botanicals--including the holy trinity of grand wormwood (sourced from the Val-de-Travers), green anise, and fennel--are used in its production. It takes 3 months for the natural extraction of color for the Verte style. Packaged in a dark-colored bottle, it is made in limited production with a vintage date and bottle number on each label. Bottled at 72% ABV.
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ageNAS
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Cost
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abv72.0
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AbsintheA distilled spirit flavored with aniseed, grand wormwood, and fennel. Swiss-style (Blanche) is clear and French-style (Verte) is colored green with botanicals post-distillation. Typically 55-72% ABV and intended to be consumed after diluting with cool/iced water.
Tasting Notes
"The aroma here isn't just anise, but dried herbs give it some complexity. There's a note of hyssop which gives off a minty aroma. Sweetness is on the low end with more of a bitter earthy and herbal finish. Definitely more complex than the Blanche version which is bottled at a lower proof. (Vintage 2014 reviewed with water/absinthe ratio at 4:1)"
Added by
Stephanie Moreno
Score
90