Absinthe Maison ALANDIA is distilled with 16 different herbs, including artemisia absinthium, artemisia pontica, green anise, veronica officinalis, angelica roots, fennel and coriander seeds. Besides the complexity of the Absinthe recipe, a strong focus is put into the process of distillation. Each step is handcrafted by a small family owned German distillery located in the Bavarian Forest. Only 30 liter can be distilled in one batch and like in the old days, wood is used to heat the alembic. Each Absinthe distillation runs for 10 hours, allowing all the herbal tones to be set free. After distillation, additional herbs are added to create Maison ALANDIA´s poetical natural green color. The final product is matured for several weeks to develop its complex body, and full character. The taste of pontica is present when you drink this Absinthe, anise is only in the background, together with a slightly sweet chocolate smack. One sip and you will taste why this Absinthe is something special: A Historical Dedication.
The Absinthe tradition of the Eichelberger Family:
A great-grandfather of the Eichelberger family, Eduard Heinrich Nötzel, lived from 1800 to 1874 in Danzig. He assumed ownership of the wood wholesale trade business of his father but expanded the business very soon. An advertisement in an old newspaper shows, that he started to offer different spirits and essences, including an „Extracte d`Absinthe“. In his tavern "Zum Elefanten" ("To the Elephant") his specialties were offered. His son, Otto Luis Nötzel, continued the flourishing business. Unfortunately he died young and his son was too young to manage the company. Therefore the business was shut down around 1900. Due to the two world wars the history of the family heritage was almost forgotten. Until in 1997, when the Wild family started again with the production of Absinthe in the Eichelberger distillery.
|Country of Origin:||Germany|
|Tasting Notes:||Complex Absinthe with significant notes of artemisia pontica and chocolate in the background|