Macerated Absinthe

Maceration is a production method, which is simpler in comparison to a distillation. The Absinthe herbs are put into neutral spirits to set free their flavor. After some hours the macerate is then filtered. Maceration is sometimes called "cold distillation". It underlines, that the alcohol is not vaporized by heating the alembic. Macerated Absinthes have a stronger taste, as the bitter aromas remain in the spirit. Although the production method is less complex and therefore as well less cost intensive it does not mean that these Absinthes are of low quality. You can consider them as an additional Absinthe category with a stronger herbal taste.

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12 Item(s)

per page