It’s a small-batch production based on grains from organic farms in the upper Midwest and infused with classy herbs like elderflower, lemon grass and angelica, besides the required juniper.
It’s fragrant, a bit floral and not as bone-dry and piney as a typical London gin. You might spike lemonade with it, and appreciate the 93.4 proof. I like it neat, on the rocks, with a generous squirt of lime.
Original Danish caraway-flavoured Taffel Akvavit - an institution in its home country since the 19th century.
Produced in the heart of the Elqui Valley, a oasis that winds its way through the Andes. Grapes are first vinified and then double distilled in tradition copper pot stills.
Distilled at the Val-de-Travers according to traditional distilling methods. The herbs used to distill this Verte are all obtained from the Val-de-Travers region, which contribute to Absinthe Bizarre's characteristic and unique taste. A Verte from the Val-de-Travers is always something special.