Absinthe Blog

Swiss Absinthe – Learn the Details of Swiss Absinthe

Swiss absinthe producers share the credit for the beverage’s creation with the French due to the fact that it was originally concocted by a Frenchman, namely Dr. Pierre Ordinaire. Dr Ordinaire was selling his herbal distillate as a medicinal cure-all elixir in and around Couvet, Switzerland in 1792. He sold his recipe through a small series of business transactions, and thus the first absinthe distillery was founded in 1797. It was called Dubied Père et Fils.

In 1805, the second distillery was founded in Pontarlier, France. As with the traditional French varieties, Swiss absinthe is made by a primary maceration of tall wormwood (Artemisia absinthium), fennel, and anise in ethanol. The resulting juice is then distilled to yield a highly alcoholic, colorless, and extremely bitter potion. Water is then added until the alcohol content by volume is reduced to the desired amounts, 45 to 75 percent as a rule of thumb.

A secondary maceration was then employed on the mixture with other herbs. It is this secondary maceration that lent classic Swiss absinthe its familiar green color. This was because the plants used in the maceration process contained chlorophyll. The tall wormwood also contained a chemical called thujone. This thujone was said to rid the imbiber of inhibitions, release great creative powers, and instill ravenous sexual appetites. This thujone also became erroneously accredited with the induction of violent madness causing the banning of absinthe production. Production went underground, and bootleg varieties known as La Bleues were left in there colorless stage to aid in the avoidance of detection from authorities.

Three such La Bleues, carrying the tradition into the present now that international bans have largely been lifted, are Clandestine Charlotte, Clandestine Capricieuse, and Clandestine Marianne. Clandestine Charlotte is known as one of the finest la bleue absinthes from the Val de Travers. With completely traditional production, its bouquet blossoms on the pallet with hints of honey, herbs, and flowers. Clandestine Capricieuse is a 72% ethanol blend,newly released in 2005. Translated literally to mean “the unpredictable secret”, it packs a punch that is not soon forgotten and is to be enjoyed slowly. Clandestine Marianne, also new in 2005, was the winner of the gold medal of the 2005 & 2006 Absinthiades in Pontarlier, France. An obvious choice for quality and traditional production methods, this Swiss absinthe ccontains more melissa and peppermint, but less fennel than many other absinthes.

Another great Swiss absinthe to experience is Kubler. The Kubler family swells with pride to simply think of the secret recipe that dates back to the nineteenth century. With its sole source located in the Val de Travers, it marries a delicious and full blend of herbs and the finest alcohols available. It is renowned for its highly complex and exquisitely rich flavors. Sipped slowly in the form of a louche as beautifully blue as the Swiss sky, Kubler delivers much to delight in. Kubler absinthe brings its heritage and legacy to the modern world for all to enjoy.

Next we explore the Swiss absinthe known as La Fee Absinthe XS Suisse. Another excellent choice for those who wish to experience
authentic Swiss absinthe, LaFee Absinthe XS Suisse hails from the Val de Travers region of Switzerland in the small, mountainous town of Couvet.

La Fee Absinthe XS Suisse is known for it’s quality. Winner of many awards, this is not an absinthe you’re going to want to miss:

• Winner of the 2007 Absinthiades Golden Spoon award as well as the overall competition winner.
• Winner of ‘Best in Class’ and also took home a Silver medal in the 2007 International Wine and Spirits Challenge.
• ‘New Brand Innovation Award’ La Fée Absinthe was also “rewarded for excellence in the spirits world” by the judges at the International Spirits Challenge 2007.

Small copper stills are loaded with fresh, aromatic, and locally grown herbs and the finest alcohols, left overnight, and then complimented with fresh spring water straight from Swiss mountain sources. The alcohol, water, and herbs are then gently distilled for many slow-simmering hours. The resulting distillate is enticingly clear, loaded with herbal essences, and possesses a superiorly smooth, easy-sipping hard beverage that’s simply mouth watering. Imbibe and enjoy!

Newly produced Swiss absinthe Elixir Du Pays makes the list displaying a traditional dominantly anise-flavored beverage bursting with a fresh-tasting herbal bouquet. This la bleue offers a mysterious journey for the drinker in the world of absinthes. Clear in hue, Elixir Du Pays is a Swiss absinthe developed into a lovely louche when ice cold water expands its volume. The opaque louche blossoms in the mouth of the sipper, producing a mellow, clear, and insightful buzz worthy of famous absinthe absinthe drinkers including Picasso and Hemingway.