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Absinthe is more than a spirit — it is a blend of medicinal plants, each with a story to tell. Here, discover the botany surrounding absinthe, and awaken your curiosity among plants, gestures and seasons.
Botanicals & Know-How
The plants of absinthe.
Some plants are indispensable in absinthe, such as green anise or, of course, grande absinthe. Powerful and bitter, the latter contains thujone, a substance long controversial and today strictly limited. These founding botanicals establish the structure and signature of a Val-de-Travers absinthe.
To balance the bitterness, other plants or spices are used. Some are classics, such as hyssop or lemon balm; others are more unexpected and form part of the distillers' secret.
This blend is essential, as each plant plays a different role in the final assembly. One provides structure, another rounds it off or refreshes it. It is in this balance that the character of the Val-de-Travers terroir reveals itself.
Harvesting and transformation.
To preserve the unique taste of a plant, developed through its environment, it must be carefully cultivated and prepared for distillation. These steps draw on a unique know-how, with rituals passed down from generation to generation.
The Boveresse Drying Barn is a perfect example of our region's expertise. It is a magnificent witness to agricultural culture from the 19th century. The site illustrates the importance of sorting, storage, and protection from light and humidity. These gestures are simple, but decisive in preserving the quality and finesse of the final product.
Finally comes the transformation, distilling these plants into absinthe. A dialogue between plant matter, patience and precision. It is the step that reveals aromas, bitterness and nuances, and marks the cultural birth of absinthe.