Angelique is one of the first "vertes" to come from Switzerland since the ban on absinthe was lifted in 2005. Named after the daughter of its distiller, Claude-Alain Bugnon, it was launched in 2007 and subsequently won the Golden Spoon at the 2009 French Absinthiades, sometimes known as the "Absinthe Oscars." The "terroir" is very important for Claude-Alain: most of the plants used in Angelique grow locally in meadows in the foothills of the Alps.
With a recipe made up of 12 plants, Angelique may be considered to be the natural daughter of La Clandestine absinthe: like many daughters, she can be both angelic and a little "devilish!" Angelique was created in response to consumer requests for a stronger absinthe with a reduced anise taste. The colour, which is completely natural, comes from the maceration of wormwood in aromatic plants.
After filtration, the macerate is added to the distilled absinthe and the resultant blend is stored in wooden barrels to give it a light woody, more rounded taste. In Eastern Switzerland, some like to drink Angelique with just a little water, almost like a schnapps.
Angelique is very interesting and very surprising! Enjoy it with 4/5 parts of chilled water (dripped over a sugar lump if needed) or in many classic cocktails.
Like all Swiss absinthe, Angelique is distilled (absinthes from other countries may just be "cold mixed"), contains no artificial colours and has no added sugar.
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, Swiss Style Absinthe
Swiss Method (Macerated Whole He