Larusee Swiss Absinthe is crafted in Switzerland in the canton of Neuchatel, the historic cradle of Absinthe, Larusee is distilled using wholly traditional, artisanal methods, following jealously guarded 19th century recipe. Absinthe itself has a complicated history in Europe, Switzerland included. Accused of causing extreme intoxication, Absinthe was prohibited in Switzerland from 1910 until the ban was lifted in 2005.
From time to time, Nicolas Nyfeler would take work to his future partner Jean-Pierre Candaux’s screen printing workshop in Fenin. They soon became friends, and Jean-Pierre told Nicolas the story of Leon Duvanel, his wife’s grandfather. Originally from Val-de-Traverse, Leon dreamed of distilling Absinthe, storing his recipe books and research papers in an old trunk in his loft. Before Leon died, Leon passed his passion for Absinthe to Jean-Pierre. Keen to rehabilitate the image of Absinthe, Nicolas invited Jean-Pierre to join forces and establish Larusee in 2012. Larusee is involved in every phase of production, choosing artisanal solutions every step of the way. First, they carefully select a dozen or so herbs and aromatic plants, that make up their different blends of Absinthe. The herbs are weighed to the nearest gram before being placed in 120 liter “chauffe” chambers in a still they themselves designed. Bottling is done individually; corking is carried out on a unique machine developed in partnership with a local mechanic; labels are added one by one using a Nantaise manual labeling machine; and a wax sealing of the neck is completed in an old saucepan. This slower, hand-focused production style guarantees Larusee’s exceptional results.
Larusee Absinthe Bleue is distilled in copper column stills from sugar beet, and bottled at 55% alc/vol. It is an anise froward Absinthe, with softer herbs in the background. Enjoy as aperitif or a digestif.