Persoz Crème d’Absinthe is a smooth and indulgent liqueur inspired by the world of absinthe, presented in a format with elegant aromatic sweetness. Crafted by the Distillerie d’Absinthe Persoz in the heart of the Val-de-Travers, this creation combines the characteristic vegetal richness of absinthe with the roundness of a delicately sweet cream liqueur.
At 20.3% ABV, it offers a subtle and refined tasting experience, where floral and anise notes blend seamlessly with a velvety texture for a truly indulgent palate. This cream liqueur can be enjoyed chilled or served over ice, making it ideal alongside desserts, to enrich a coffee, or to create smooth and inventive cocktails.
Designed for lovers of original flavors and for those seeking a gentler approach to the world of absinthe, La Délicieuse – Crème d’Absinthe embodies a harmonious balance between artisanal tradition and accessible pleasure, perfect for relaxed tasting moments.
A Val-de-Travers absinthe cream liqueur where milky roundness meets vegetal finesse in a controlled gourmand expression.
In Couvet, at the historic cradle of absinthe, Gaudentia Persoz distils within a family continuity rooted in clandestine times. The first legally recognized female absinthe distiller in Switzerland, she carries forward a recipe inherited from her husband’s grandmother — a formula born of prohibition that became the foundation of the house.
Velvety texture, soft and ample on the palate, with a finish gently marked by the signature of absinthe. Balance favors finesse over heaviness.
Intended for measured use in gastronomy, where its vegetal character enhances sauces, desserts, or reductions with precision.
Harmonizes gracefully with fruit-based desserts and fresh seasonal fruits. Its subtle sweetness and botanical accents elevate natural flavors without overpowering them.
Crème d’Absinthe offers a gourmand reading of the absinthe universe. Its velvety texture and notes of vanilla and white chocolate place it naturally within the dessert register. It finds its place as a finishing touch over ice cream or measured within pastry, where absinthe introduces a subtle and unexpected vegetal signature.
