Absinthe 66 by Absthof comes in a one of a kind bottle. It is reminiscent of an old pharmacy bottle with an old-style label made out of real metal. The Absinthe itself has a very nice milky louche, and a lovely sweet taste of anise. Overall, the anise-level of this German Absinthe is higher in comparison to other Absinthes. This explains as well why Abtshof 66 has such a dense louche: The herb anise contains a lot of essential oils, which separate as soon as water is added to the Absinthe.
How to serve Absinthe 66 by Abtshof
In the following video, you can see how you drink Absinthe the traditional French way. This is the preparation we recommend for Absinthe 66. You need an Absinthe glass, an Absinthe spoon, sugar cubes and ice-cold water for this traditional ritual. This is how it works: You place the Absinthe spoon on the rim of the glass, put a sugar cube on top and slowly add water. The Absinthe in the glass blends with water and magically louches from green to an opalescent white color. Santé, your Absinthe glass is prepared.
Abtshof Destillerie und der Absinth 66
Anyone looking for businesses with a long tradition will inevitably come across the Abtshof Distillery. Founded in 1924 in Buckau, it all began with a winemaker who wanted to bring his wine closer to the consumer. On the site of a former steam-powered brewery, a branch of the “Marienhof” winery was established, which switched to spirits production four years later.
The history of the Abtshof is marked by ups and downs: During World War II, the distillery was heavily damaged; later, it became a state-owned enterprise in the GDR and was privatized in 1992. With a wide range of products, including “Goldbrand” and herbal liqueurs, the distillery established itself in the region and captured consumers’ interest. With the “Absinth 66” brand, they succeeded in making the once-maligned “Green Fairy” socially acceptable again. The presentation, modeled after apothecary bottles, underscores absinthe’s connection to the world of herbs.
