Absinthe from the Basel city distillery.

The Val-de-Travers, from which absinthe originally comes, is about two hours from Basel. The small town distillery in which it is built is run by the Buser brothers. Your own interpretation of the notorious green drink delights with Swiss wormwood, fennel, anise and angelica.

After years of renovation and preparation, the "Stadtbrennerei & Stadtkelter" is now in Kleinbasel. The two brothers have been producing alcoholic beverages here since 2018 according to traditional principles and with an individual touch. All liquids "brewed" here appear in small quantities.

Instead of following the current trend and making whiskey or gin, the two prefer to devote themselves to the "underdogs" of spirits such as grain brandy, herbal bitters or this absinthe. The most important ingredient, wormwood, which grows very close to Basel, is supplemented by anise, fennel and angelica seeds. After these ingredients have been macerated with grain distillate and water, the actual burning process begins. When everything has boiled, evaporated and recondensed, the vermouth spirit remains with its 75% vol. back - not for the faint of heart.

Usually the absinthe is diluted with ice-cold water before drinking, or it is enjoyed in cocktails.

Specifications