Some US Absintheurs might know Absinthe Kübler from their local liquor store. Kübler was one of the first Absinthes that could be bought after Absinthe legalization in 2007. But this one is not the modified US version, it is the Swiss original, made after the classic Absinthe recipe from 1863. More herbs / wormwood are used, what gives this original Kübler a more intense aroma compared to the US version.
Absinthe: Different countries, different laws
Absinthe got legalized in the USA in 2007. Nevertheless, the amount of wormwood (thujone) that an Absinthe is allowed to contain, is regulated. In Europe up to 35 mg thujone per liter are allowed, in the US the maximum limit is 10 mg. This doesn't mean that US Absinthe is bad or not the real thing, it just means that European Absinthe distillers are allowed to use more wormwood, which can affect the taste of an Absinthe.
Kübler Absinthe: Tradition and Swiss craftsmanship
Switzerland is known for its breathtaking landscapes, first-class watches and delicious chocolates. But few people know that this country also has a rich tradition in the production of Absinthe. The so-called “Green Fairy” has an eventful history, characterized by prohibitions and a later renaissance. Let's immerse ourselves in the fascinating world of Absinthe production in Switzerland.
The roots of Absinthe production in Switzerland go back to the 18th century. Legend has it that the French physician Dr. Pierre Ordinaire developed a medicinal tincture of wormwood and other herbs around 1792. This recipe was further refined by the Henriod sisters from Couvet in Val-de-Travers and later sold to Major Dubied and his son-in-law Henri-Louis Pernod. The first commercial absinthe distillery was founded in 1797.
The forbidden years: Absinthe Prohibition
Absinthe gained immense popularity in the 19th century, particularly in artistic and Bohemian circles. Its intoxicating effect and the mysterious “green fairy” made it a symbol of creativity and inspiration. However, at the beginning of the 20th century, absinthe fell into disrepute. Numerous social ills led to its ban in Switzerland in 1910.
During the period of prohibition, Absinthe continued to be produced illegally, particularly in Val-de-Travers, which is considered the birthplace of Swiss Absinthe. The secret production became a symbol of the region's resistance and cultural identity.
The renaissance of Absinthe
In 2005, the ban on Absinthe was lifted in Switzerland, heralding a renaissance in traditional Absinthe production. Many small distilleries, often family businesses, returned to the original recipes and artisanal methods to produce authentic Swiss Absinthe.
The traditional production process of the Green Fairy
The production of Absinthe is an art that requires careful selection and processing of herbs. Here are the basic steps of the production process:
1. Selection of herbs
The main ingredients for Absinthe are wormwood (Artemisia absinthium), aniseed and fennel. In addition, other herbs such as lemon balm, hyssop and coriander are often used. These herbs are carefully selected and combined in precise quantities to achieve the characteristic aroma and taste.
2. Maceration
The herbs are infused (macerated) in alcohol to extract their essential oils and aromas. This process takes several hours to days, depending on the recipe.
3. Distillation
The macerated blend is distilled in traditional copper pot stills. This step is crucial for the purity and quality of the Absinthe. The distillation process removes unwanted bitter substances and concentrates the aromas of the herbs.
4. Coloring
Some Absinthes are colored after distillation to achieve the characteristic green color. This is done by adding herbs such as hyssop, lemon balm and pontica wormwood, which release their colorants into the alcohol in a second maceration process.
5. Maturation and bottling
The distilled Absinthe is often stored for several months to harmonize and mature its aromas. It is then filtered and bottled.
Enjoying Swiss Absinthe
Swiss Absinthe is traditionally served with cold water and optionally a sugar cube. The slow dripping of the water over the sugar into the glass of Absinthe creates the famous louche effect, in which the Absinthe turns milky and releases its complex aromas. In the following video, you can see how the classic Swiss Absinthe ritual works. We recommend a mixing ratio of one part Absinthe.
