Produced in the Czech Republic, this absinthe follows a Bohemian-style approach, combining traditional herbal composition with a more direct and robust flavour profile. It is made using a neutral alcohol base that is macerated with a blend of 13 herbs and spices, including wormwood, anise, and fennel - the core trio that defines absinthe. A key feature of this expression is its use of the maximum permitted level of wormwood (Artemisia absinthium), which contributes both bitterness and the characteristic herbal intensity associated with the category. Unlike some refined French styles, the profile leans more toward herbal sharpness and less toward rounded sweetness, reflecting its Central European origins.
Production is typically based on maceration rather than full redistillation, meaning more of the raw botanical compounds remain in the final spirit. This results in a bolder, sometimes slightly more rustic character, with pronounced herbal and anise notes. The spirit is bottled at around 55% ABV, placing it within the traditional strength range for absinthe. When diluted with water, it produces the classic louche effect, as essential oils from anise and fennel become visible, softening both texture and flavour. Compared to sweeter or more refined absinthes, it maintains a firmer herbal edge and a more straightforward structure.
Tasting Notes
Nose:
Herbal and intense, with strong anise, wormwood, mint, and hints of eucalyptus.
Palate:
Bold and slightly sharp, featuring liquorice, fennel, bitter herbs, and a cooling menthol note.
Finish:
Medium to long, with lingering herbal bitterness, anise, and a dry, slightly medicinal fade.
