Its history and distillation techniques descend from France of 18th century. The name derives from the drink’s main component Artemisia Absinthum (known in English as wormwood). The spirit is produced by maceration of herbs and is characterized by typical smell and lightly bitter taste of wormwood, which is furthermore stressed by adding mint and aniseed. Consumer can drink Absinth straight or it is suitable to be used in cocktails.

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