キュブラー アブサン

The louche effect is incredibly smooth and milky when I add cold water, exactly how a traditional absinthe should behave. The wormwood comes through with that authentic herbal complexity I've been hunting for since visiting Switzerland. It's pricier than my usual bottle but absolutely worth it for t

After trying cheaper anisettes for years, this one from the birthplace of absinthe feels like the real deal—the wormwood is front and center, and the louche turns a perfect milky white. It's got that historic depth you just don't get from modern bottles.

Didn't expect the wormwood to come through so clearly behind the anise, but it does, and it lingers nicely. You can tell this was made in Val-de-Travers by people who've been at it since the 1800s.