Absinthia Barrel-Aged is a certified organic absinthe from California, made from Absinthia's Absinthe Blanche and rested for six months in retired rye whiskey barrels, bottled at 110 proof (55% ABV).
Founded by award-winning distiller Absinthia Vermut, the woman-owned brand makes its absinthe from vintage Swiss recipes, distilled in a small-batch copper pot still on a California farm where the biodynamic grapes for its base spirit are grown, with organic botanicals from Oregon. The barrel rest, a nod to the Sazerac, gives a lovely amber hue.
Time in oak adds sweet honey, caramel and vanilla, with a creamy texture and natural sweetness, while the classic herbal anise character of absinthe comes through with softer edges. It contains no artificial colors, gluten or sugar.
A unique, sippable absinthe for the curious drinker.
Absinthe gets its signature flavor from wormwood, anise and fennel.
A slow drip of cold water turns absinthe cloudy, called the louche.
Barrel aging gives absinthe a golden color and rounder flavor.
The Sazerac is a classic New Orleans cocktail.
Serve it in a small glass with a few cubes of ice.
It pairs with dark chocolate, aged cheeses and pastries.
It is a fun bottle for cocktail enthusiasts.
The 375ml size is perfect for exploring the category.
Try a splash in a Corpse Reviver No. 2.
It is a unique gift for adventurous drinkers.
Store it upright, away from sunlight.
Tasting Notes
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Nose: Anise, herbs, vanilla.
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Palate: Honey, caramel, creamy, softened anise.
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Finish: Warm oak and spice.
Specifications
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Brand: Absinthia's Bottled Spirits, California
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Style: Barrel-aged absinthe, certified organic
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Aging: Six months in retired rye oak barrels
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Proof / ABV: 110 proof (55% ABV)
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Size: 375ml
How to Enjoy It
Delicious neat, on the rocks or with a splash of cold water, and excellent rinsing a glass for a Sazerac.
Frequently Asked Questions
How is it aged?
Six months in retired rye whiskey barrels.
Is it organic?
Yes, it is certified organic, with no artificial colors or added sugar.
How should I drink it?
Neat, on the rocks, with cold water, or in a Sazerac.
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