The Devil's Club Organic Absinthe
We begin by distilling the potato spirits and herbs in our copper pot still. The aromatic spirit is then rested on Peppermint, Melissa (Lemon Balm) and Hyssop for a period of time, balancing out the final aroma and flavour and picking up a peridot green colour. This natural colouring process is essential in the production of a quality absinthe. Over time the colour may darken as the bottle is exposed to light and air, this has long been a sign of quality.
Serving: Bottled at 60% alc/vol, our Absinthe is best enjoyed blended with ice cold water. We suggest a blending ratio of around 1:1, however, this is up to personal taste. The choice to use sugar to sweeten the absinthe is again entirely personal preference. Our recommendation is to try without sugar as we have distilled this absinthe slowly and accurately to ensure a clean, smooth and flavourful spirit easily enjoyed on it's own.
Tasting Notes (taken at a dilution of 1:1): Delicate and powdery anise, peppermint and fennel on the nose. Soft sweet licorice notes from the anise and fennel balanced by bitter Wormwood and earthy Devil's Club Root Bark. Finish is warming, light and refreshing, fresh peppermint and sweet licorice.
Limited Batch Release
Batch #06 - Coming Nov 2016
Batch #05 - Available Now
|Title:||The Devil's Club|
|Distilled Date:||Nov 2015|
|Total Bottles:||~ 240|
|Raw Materials:||Organic Potato Spirit, Distilled with 10 Herbs & Aged on 4 Herbs|
|Alcohol:||60% alc by vol|
Batch #04 - Sold Out
Batch #03 - Sold Out
Batch #02 - Sold Out
Batch #01 - Sold Out
Certified Organic Herbs & Botanicals
Primary Herbal List: Grande Wormwood (Artemisia absinthium), Green Anise, Sweet Fennel and wild-gathered Devil's Club Root Bark (the most important medicinal and spiritual herb of our Pacific Northwest region) and a selected blend of traditional Absinthe and unique west coast specific herbs.
Colouring Herb List: Premium quality Absinthe derives it's intense green or peridot colour naturally from the chlorophyl in specific colouring herbs. We use Peppermint, Melissa (Lemon Balm) and Hyssop.