Available, delivery time 1-3 days
Oliver Matter came along this forgotten document a few years ago. This recipe became the basis of Kallnacher Absinthe. The Absinthe is distilled the way it was used to be distilled in the Val de Travers before 1910.
The Kallnacher distillery can't be compared to clandestine producers. Kallnacher uses stills from the 1920ties which are modified and technically seen up to date. This Absinthe is well balanced with a tendency to Melissa. The smell is smooth and offers a rich herbal aroma. The mouth feel is fresh like a "La Bleue" should be and the aftertaste is long - offering a whole pallet of herbal tastes. I tasted quite some "La Bleues" and this one is outstanding!
|Lebensmittelunternehmer:||Lion Spirits GmbH, Münstertälerstrasse 12, 79427 Eschbach|
|Net filling quantity:||100ml|
In 1928, Ernst Luginbühl-Bögli acquired the Italian bitter recipe for Martinazzi. The success story of the started with this product small distillery from Seeland. Already in 1934 one exported to UNITED STATES. Luginbühl landed the next coup in 1947 with the purchase of the farm Löhr, where he cultivated an old variety of plum that he used from then on Löhrpflümli called - the variety that is used throughout German-speaking today space for distilling liquor is added.
The second generation took over the distillery in the late 1950s and it was run by the granddaughter of the company founder (Elsbeth Luginbühl) until 1985 took over the fortunes. In 1996 the distillery moved from Aarberg to Kallnach around. In 2005 Oliver Matter took over the distillery with his wife Nicole. Around this time, absinthe was banned in Switzerland canceled. When Matter brought out his Kallnacher absinthe, excited he attracted the attention of ABSINTHE.DE and Liquers de France. In Cooperation with ABSINTHE.DE resulted in numerous, international excellent absinthes (Duplais, Brevans, Mansinthe etc.).
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