Welcome to my moment when I cross an item off my bucket list!
It’s such a thrilling moment in my career to announce that my absinthe has been named one of 2021
8 Absinthes to Try Right Now by Liquor.com
Do you want to know a fact? Absinthe is rarely written about, especially not in big-name publications. More than not, profiling absinthe is reserved for March 5th, which is National Absinthe Day. You can find blog posts, Pinterest pins, YouTube videos that highlight absinthe, but you will rarely find absinthe being called out as a spirit to have in your home bar.
Does this liquor.com article mean absinthe is becoming more mainstream? With the power of 1,000 green fairies, I think so!
I’ve been smitten with absinthe since my first sip in 1996. Its unique flavor profile, the rituals around serving it, and the rich art history have defined my interests, my hobby, and now my business. While I could play the nonchalant Gen-Xer and say “I knew about it before it was famous” (which of course I did) I’d rather jump on the bar and proclaim absinthe’s beauty to all who listen and indulge in its elegance. I’m happy absinthe is becoming mainstream. I’m even happier because I produce a set of novel and herbaceous absinthe for everyone to enjoy.
Do you want to know another fact? I’m proud to be the only woman making absinthe in the United States Being a woman in business has pitfalls and rewards. Being a woman in an industry seeped in the boys club mentality has different kinds of pitfalls and rewards. I’ll share stories of all the times I was overlooked as the creator and founder of Absinthia’s Bottled Spirits another time. For now, I want to relish in the fact that my woman-owned business is featured as one of the top 8 absinthe’s to enjoy.
When I started to craft my absinthe recipe, I did a ton of research. This research taught me that absinthe has been misunderstood for decades. Much of absinthe history indicates that drinking absinthe is dangerous. The lore of absinthe has produced a story that this drink is a hallucinogenic and toxic spirit. A story fabricated by the French wine industry 100+ years ago.
This is the story I, and other absinthe creators, work to demystify. I actively chose to use organic ingredients in my recipe to show that absinthe can be made with high-quality ingredients. Absinthe can be a luscious and tantalizing drink. Full of fresh, herbal flavors that appeal to a refined palette.
I chose to use the vintage Swiss recipe to create my absinthe for a few reasons. The vintage recipe is simple without many botanicals, while other absinthes are strong and bitter from too many botanicals. Fennel and anise are not often center stage in North American cuisine. I recognized that a heavy and bitter absinthe would not appeal to most people. I also knew that people who chose organic would not want to toss a bunch of sugar cubes into their glass to make this spirit drinkable. With all this in mind, I set out to create an absinthe that is smooth, floral, organic, and drinkable without added sugar.
Did I mention how delightful it is to have absinthe mentioned in a publication like Liqour.com? I’m honored to be mentioned with the other 7 absinthe producers. I know this moment marks a turning point for my favorite green fairy botanical. It’s so exciting that I get to be a part of it!
Did you know that I also produce a gluten-free, zero alcohol, small-batch syrup inspired by absinthe called Fairy Dust? Check it out Here
Here’s the snippet from Amy Zavatto’s article about 2021 8 Absinthes to Try Right Now
“Buy on Shopabsinthia.com
The slender, tall bottle is more like that of eau de vie than what you’d expect for absinthe, and this certified-organic producer stands apart in other ways, too. The clear spirit is distilled at Marian Farms in Fresno, California, using biodynamically farmed grapes. The anise in this 55% ABV bottle is subtle and laced into other minty, citrusy botanicals, along with a pop of sage. It’s soft, sprightly, and fresh.”
Written by By Amy Zava
Ready to stock your home bar with a soft and fresh absinthe? Shop here