Suisse La Bleue Absinthe is a must-try Absinthe for every true Absintheur. We love it so much, that we can almost guarantee, that you will love it as well. The name of this Absinthe refers to the slightly blueish louched color when you add water to the spirit. Other than that, this Absinthe is pure and clear as a diamante. In Switzerland, close to the city Bern and its magnificent mountain scenery, Suisse La Bleue is produced. The distillation takes place on a copper still, using traditional artisan methods. As the coloration step is skipped, the taste of Suisse La Bleue is extremely smooth. Sipping this Absinthe is a sensory experience, the scent of honey and flowers, and the complexity of the first sip introduces you into a fascinating world of taste. Definitely an experience you will never forget.
INFO: Switzerland is often considered as the birthplace of Absinthe. In the 19th century, wormwood for the big Absinthe distilleries was cultivated in the Swiss valley Val-de-Travers in the Jura mountains. The humid climate guaranteed the best quality. Right across the border, in the French city Pontarlier, many Absinthe companies, for example Pernod, had their headquarters.
Why is there a freaky monk on the label of Absinthe Suisse La Bleue?
In Switzerland Absinthe prohibition took place in the year 1910. The label of Absinthe Suisse La Bleue shows the original Absinthe prohibition poster. The date and picture on the left side symbolizes the founding of Switzerland, on the right side you see rotten landscape, symbolizing the downturn of the country blamed on the Green Fairy. In the middle, you see the anti-alcohol monk, which has defeated the Green Fairy. Actually, this poster was an ironic reaction to Absinthe prohibition. The Swiss always loved Absinthe and although Absinthe production was prohibited for 100 years you could always find clandestine Absinthes throughout the country. In clear color, to camouflage the real content of the bottle.
Swiss Absinthe: The Original
Absinthe was first produced commercially at the end of the 18th century in Val-de-Travers, a region in the canton of Neuchâtel. Legend has it that the recipe was developed by a French doctor, Dr. Pierre Ordinaire, before being popularized by the Henriod sisters and finally by Henri-Louis Pernod, who opened the first Absinthe distillery. Absinthe is based on various herbs, in particular wormwood (Artemisia absinthium), aniseed and fennel, which give it its characteristic flavor.
Absinthe gained enormous popularity in the 19th century, especially in France and Switzerland, and was appreciated by artists and writers such as Vincent van Gogh, Oscar Wilde and Ernest Hemingway. It was seen as a source of inspiration and a symbol of creative freedom. However, the high alcohol content and the active ingredient thujone contained in wormwood led to controversy. Absinthe was blamed for various social problems and damage to health, and in 1910 its production and sale was banned in Switzerland.
Almost a century later, in 2005, the ban was lifted and Absinthe experienced a renaissance. Today, Swiss Absinthe is legal again and is produced using traditional methods. Modern producers combine time-honored recipes with new techniques to ensure a high-quality product.
The rebirth of Absinthe has not only led to the rediscovery of a part of Swiss culture, but also to a new generation of Absinthe enthusiasts and connoisseurs worldwide. Swiss Absinthe remains a fascinating and mystical drink that combines history, art and culture and continues to enchant connoisseurs around the world.
