This delicious absinthe was based on a pre-prohibition absinthe that was made in Boston in the early 1900s. There were fields of wormwood throughout the Midwest and New England, so they had plenty of resources on hand to make "the green fairy".
Depth and complexity of this are exceptional. The strength means it needs water but arguably sugar isn't necessary. I'm no fan of the States and it feels wrong to be recommending a US recipe, but it is made in Switserland. Not cheap, but worth every penny
1st September 2012
this stuff would be good for brithdays i be buying it very soon
8th February 2012