Born in Boston, USA, around 1902, perfected in Switzerland in 2010, Butterfly offers the best of both old and new worlds. An American recipe and heritage combined with Swiss ingredients and "savoir faire." Butterfly is a joint venture between American absinthe lover and historian, Brian Fernald, and Claude-Alain Bugnon, the Swiss distiller of La Clandestine Absinthe.
While it is impossible to tell if the taste is identical to the absinthe made 100 years ago, the citrus and mint notes are thought likely to have appealed to those who wanted a taste with less anise, and less bitterness.
Re-launched in Europe in 2010, Butterfly is already receiving rave reviews from absinthe lovers around the world (even some people who don't like absinthe normally seem to like it). It has a wonderful thick "louche," and a quite delicious taste.
Enjoy with 4/5 parts of chilled water and in cocktails such as The Butterfly Kiss. Like all absinthe made in Switzerland, Butterfly is distilled (absinthes from other countries may just be "cold mixed"), contains no artificial colours and has no added sugar.
Swiss Style Absinthe
Swiss Method (Macerated Whole He