Matter-Luginbühl, Switzerland

50cl 81.5% abv (163 proof) 'Essai 5' Distilled: July 2009

'Essai 5' : 100% Wine alcohol base, green anise and fennel in equal amounts, distillate collected at a slightly higher degree.

This "essai 5" (fifth trial) absinthe blanche follows the historic 'Absinthe Suisse Blanche' recipe from the French Duplais distiller's manual of 1858 (which does not include a final coloring step), using a single, mixed-plant alambic charge. It is bottled undiluted as a full 81.5% alcohol (163 proof) distillate. We continue to use the same format we established as the first 'essai', allowing our customers to have the rare opportunity to taste the full-strength absinthe distillate, straight from the alambic.

Blanche Traditionelle presents extremely concentrated aromas from the variety of aromatic plants used including grand and petite wormwood, green anise, coriander, hyssop, génépi, camomile, fennel, veronica and angelica. It is remarkably intense in taste, yet retains the impression of sweetness with a slightly bitter, herbal finish. It should be served diluted with a minimum of 4 parts ice-water and sugar can be added if you prefer. Always keep in mind that it is twice as strong as virtually every other commercial spirit. Bottled in heavy white crockery.



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50cl 68% abv (136 proof)

Gold Medal Winner and Best in Class at the 2009 London International Wine and Spirits Competition

Absinth-Bibel.de - 95 Points, 1st Place

Absinthe Brevans A O Spare is the second absinthe in the Brevans series and, like the H R Giger, is also dedicated to a well-known artist, the English painter Austin Osman Spare, who died in 1956. The first batch was distilled on Spare's birthday (December 30th) and was released on April 3rd 2009. The formula was based on a protocol from the well known French distiller's manual "La Fabrication des Liqueurs" by J. De Brevans, dating back to 1897. It uses botanicals cultivated to ECO standards; no sugar or artificial substances are employed. The result is a nicely complex yet smooth, harmonic and mellow absinthe. We're sure A O Spare would have been proud and most likely would have enjoyed this absinthe himself! We would like to thank Ossian Brown for letting us use one of Spare's most important paintings "Astral Body and Ghost" for the label!

Tasting notes.

Deep, pleasant green. Slow steady complete louche giving an opaque creamy green. Attractive fragrant nose with coriander, aniseed, alpine herbs and a slight hint of citrus. Full flavoured and perfectly balanced with all that the nose promised. Creamy velvety flow across the palate. Long beautiful finish.






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70cl 66.6% abv. (133.2 proof)

Gold Medal Winner at the 2008 San Francisco World Spirit Competition

Esquire Magazine August 2008 'Man His Best' section, article "The Outlaw", written by spirits specialist David Wondrich: "Marylin Manson not only has impeccable taste in women, he's a fine judge of absinthe, too - as this, made in Switzerland to his taste, demonstrates."

The official absinthe of Marilyn Manson. It is distilled from fine herbs, naturally coloured and not pre-sugared, this absinthe should delight even the fastidious absintheur and Marilyn Manson fan – the protagonist loves it and has played a significant part in the product development.

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50cl 65% abv (130 proof)

Oliver Matter tells the Twin Tec story: The Stuff a Biker's Dream is Made of!

It all happened in the Berne Arena one January night last year. Our hockey team was losing 1:6 in the second third. Their poor performance gave Lawrence and me the blues and we just couldn't help but avert our smarting eyes from the game and start talking about the really essential things in life: Lawrence about Harley Davidson bikes and I about absinthe. One word led to another till inevitably the great idea was born. Lawrence wanted his own custom made Twin Tec absinthe and I had my work cut out for me. Whoever is familiar with the Twin Tec team's superb Harley Davidson customizing knows those guys are down home pros who wouldn't settle for an imperfect job. I knew right away, this absinthe would have to combine the smooth but dominant silhouette and the powerful, sonorous bubble of a Harley engine on its way in, with the long lingering and slowly fading thunder of an open Twin Tec Harley on a lonesome country road on its way down.
So I browsed through my books and finally I hit upon a recipe from 1889, which I considered just right. I kept the backbone structure of wormwood, fennel and aniseed, but I played around with the spices a bit. Angelica had to give way to a pinch of mint and the color came from a fine pontica and a strong hyssop. Time was short and a few tests in the carboy was all I had to create a rough balance of those herbs.
And then came the day to distill the first Twin Tec absinthe. Of course Lawrence rolled it all into a big event and invited his biker friends. They had to make up their minds really fast though, for the 30 seats were booked in no time. We started the distilling process punctually and the smell of fresh herbs was wonderful. Our guests seemed to enjoy themselves, busily tasting the various fractions and smelling the herbal samples.
Two weeks later the absinthe was - colored, bottled and beautifully labeled - ready for distribution. The bottles were gone in no time and the response was so good that we produced another load and then went into production with a few adaptations.
Whether or not we have managed to imbue this absinthe with the charm of a Harley Davidson, I can't tell. But so far the critical response has been very positive indeed - and not just the bikers'!



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50cl 68% abv. (144 proof)

Silver Medal Winner at the 2008 San Francisco World Spirit Competition

Gold Medal Winner and Best in Class at the 2006 IWSC

Absinthe Duplais is distilled by the Matter-Luginbühl distillery and has the distinction of being the first 'verte' to be released in Switzerland since the lifting of the ban in 2005. Its recipe is based directly on the absinthe 'Suisse' protocols from the important 19th century French distiller's manual: "Traité des Liqueurs et de la Distillation des Alcools " by P. Duplais - which is where it takes its name.

It is naturally colored with aromatic plants after the distillation. We feel this shows Oliver Matter's growing talent and initiative (since the vast majority of the Swiss today are convinced that absinthe should be clear!) and have decided to share the opportunity to taste it with our customers.



Click on image to see label details and information on the artist.

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100cl 68% abv. (144 proof)

Silver Medal Winner at the 2008 San Francisco World Spirit Competition

Gold Medal Winner and Best in Class at the 2006 IWSC

Absinthe Duplais is distilled by the Matter-Luginbühl distillery and has the distinction of being the first 'verte' to be released in Switzerland since the lifting of the ban in 2005. Its recipe is based directly on the absinthe 'Suisse' protocols from the important 19th century French distiller's manual: "Traité des Liqueurs et de la Distillation des Alcools " by P. Duplais - which is where it takes its name.

It is naturally colored with aromatic plants after the distillation. We feel this shows Oliver Matter's growing talent and initiative (since the vast majority of the Swiss today are convinced that absinthe should be clear!) and have decided to share the opportunity to taste it with our customers.

PLEASE NOTE: This product is the same recipe as the Duplais Absinthe Verte which is now available for purchase domestically in limited regions in the USA, except ours is bottled at 72% and not 68% alcohol. All future European Duplais absinthe bottlings will be at 68% alcohol.



Click on image to see label details and information on the artist.

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50cl 60% abv. (120 proof)

Silver Medal Winner and Best in Class at the 2007 IWSC

The base of this absinthe's recipe is the same as the Duplais, a formula from the well known 19th century distiller's manual by P. Duplais, which has been slightly modified to obtain its excellent 'balance'. It has a fine pale green tint and very expressive aromas when ice-cold water is added. Its lower (60% - 120 proof) alcohol strength for a 'verte' makes it ideal for the beginner or those seeking a lighter, refreshing drink.

The name 'Balance' is also an hommage to the late musician Jhonn (sic) Balance. His bandmate Peter Christopherson was kind enough to donate the artwork for the label.



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50cl 68% abv. (136 proof)

Absinthe Brevans is named for Jacques de Brevans, author of the French liquor-maker's manual, "La Fabrication des Liqueurs". It is based from a recipe in this book dating from 1897. The base alcohol is a balanced mixture of wine alcohol and marc and the herbs used are sourced from the same region as those used by the most famous historical absinthe distillers. Absinthe Brevans is colored naturally, and only with additional plants. The result is a highly complex, authentically reproduced absinthe, worthy of the best makers of the past.
Note:
Because of the instability of natural chlorophyll, this absinthe can change color over time. Likewise, the color can vary from batch to batch. This will not affect the quality of the absinthe. It is recommended to store this absinthe at room temperature, standing up and in the dark. As a serving guide, mix with cold, still water at a ratio of 1 part absinthe to 2 to 5 parts water.



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100cl 55% abv (110 proof)

Kallnacher Absinthe is made by a distillation of traditional plants, including locally grown wormwood, finished at 55% alcohol and is left uncoloured in the style of Val-de-Travers 'la Bleue'. The Matter family story says that at the end of the 1920's, when searching for ideas for new products, Ernst Luginbühl-Bögli, the original owner of the distillery, traded a prime Simmental cow for an old Boveresse absinthe recipe. It was said to have turned up recently in a search of old business papers. This is a classic clear Swiss absinthe with pure wormwood and anise to the fore. In a blind-tasting, it is very difficult to distinguish from many of the previously clandestine 'la Bleue' absinthes.

Click on the image to see the heraldic arms of Boveresse; note insolent cow from, maybe, Kallnach?

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100cl 22% abv. (44 proof)

Kallnacher Red Absinthe Bitter is a complex and tasty new cocktail fused from two historic 19th century aperitifs. Its base is the 1864 Italian Bitters of Turin (the most familiar version of this aperitif is known under the brand name Campari) - an infusion of 12 aromatic herbs and roots including gentiane, ginger, coriander and hyssop. The Matter-Luginbühl Distillery has been making their own excellent version under the name 'Martinazzi Bitter' since 1929. We decided to add a distilled Swiss absinthe extract to this aperitif to create something new and exciting for those who appreciate an eclectic drink. It is full of complex aromas of anise, hyssop, coriander and gentiane and a pleasingly bitter taste, off-set by a sweet, bright anise kick. It can be taken straight, on the rocks, mixed with a citrus soda or an energy drink, but is best appreciated in an ice-filled long glass topped with your favorite sparkling water. If you like Campari, you'll love Kallnacher Red Absinthe Bitter!
This aperitif contains sugar and is made partially with natural, macerated and distilled plants. It is not totally clarified and should be shaken before serving.

Click on image to see vintage 'Martinazzi' bitter advertising poster.

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