Kübler Original Absinthe 1L

Kübler Original Absinthe 1L shines when served in the traditional French method: slowly dripped over a sugar cube into a glass of ice-cold water, creating a mesmerizing louche effect. While it's excellent in classic cocktails that call for absinthe, it's also delightful sipped neat or with a single ice cube on cool autumn evenings, pairing wonderfully with rich, creamy cheeses or savory charcuterie.

Nose: Fresh and herbaceous, with prominent anise and fennel notes. Hints of mint, lemon balm, and a touch of wormwood create a complex, aromatic bouquet. Clean and crisp, without any harsh alcohol smell.

Palate: Smooth and well-balanced. Initial burst of licorice and star anise, followed by layers of herbs like hyssop and melissa. Subtle sweetness reminiscent of candied fennel seeds. The wormwood provides a gentle bitterness that complements the sweeter elements. Medium-bodied with a silky texture.

Finish: Long and refreshing. The anise and fennel linger, accompanied by a cooling minty sensation. A slight warmth from the alcohol emerges, but it's not overpowering. Leaves a pleasant, herbal aftertaste with a subtle, tingling numbness on the tongue characteristic of quality absinthe.

Kübler Original Absinthe is crafted using a traditional Swiss recipe dating back to 1863, employing a careful distillation of grand wormwood, anise, fennel, and other herbs. What's particularly fascinating about its production is the use of a natural coloring process involving chlorophyll extracted from plants, resulting in the absinthe's signature pale green hue without artificial additives.

• Kübler Absinthe was the first Swiss absinthe to be legally exported to the United States in 2004, after a nearly 100-year ban on the spirit was lifted. This historic moment helped reignite America's fascination with the "Green Fairy."
• Unlike many modern absinthes that use artificial coloring, Kübler maintains its traditional clear appearance. This colorless style, known as "La Bleue," was historically popular among Swiss distillers as a way to evade authorities during the absinthe ban.
• The Kübler family has been distilling absinthe since 1863, and their recipe has remained virtually unchanged for over 150 years. When Switzerland legalized absinthe in 2005, the Kübler distillery was able to produce their spirit using the exact same equipment and techniques as their 19th-century ancestors.