Kubler Absinthe 1 L
We don't know when or if this item will be back in stock.
Have a question?
Find answers in product info, Q&As, reviews
Please make sure that you are posting in the form of a question.
Customers also shopped for
53 Alcohol, Product of Switzerland From the Distillery Absinthe KUBLER well known by connoisseurs as Fee Verte or Swiss La Bleue falls back on the long tradition of the KUBLER dynasty who distilled this famous product in the Val-de-Travers Neuchatel-Switzerland from 1863 until its prohibition on October 7, 1910. After 93 years of slumber, the Sleeping Beauty was aroused in its historical cradle called Motiers, capital of the Val-de-Travers, thanks to the decision of the Swiss Parliament in 2003. Yves Kubler, great-grandson of the KUBLER brand founder, is the first distiller in the Val-de-Travers who can offer to you a legal, authentic Absinthe from the region where Absinthe was invented around the end of the 18th century. 'Absinthe KUBLER' is a distillate of Grande Absinthe wormwood grown in the Val-de-Travers only, a harvest of sumptuous herbs and purest alcohol. The recipe is still the same as in the old times and we are proud of the wonderfully rich and complex flavour
Top customer reviews
There was a problem filtering reviews right now. Please try again later.
Kubler Absinthe, the brand (Swiss manufactured), is an off-shoot of the original Pernod / Logan Fils brand (French manufactured), which is the actual, original brand of Absinthe first made available to the public at large.
First, this is an alcohol based Absinthe and not created as the original, fermented like a fine wine. This is not necessarily a detraction, just a fact. Kubler isn't made with all the herbs and ingredients normally associated with Absinthe, it's distilled.
Kubler Absinthe has an almost clear, natural coloring to it when poured from the bottle. Then, louched with water (approximately one shot to five or six ounces of water) turns the liquor into a milky white that is close to the color of blank paper or even blackboard chalk. I've seen people knock back shots of this stuff and that is *not* the way to imbibe with this. You will likely regret it quickly.
The taste is very sharp, very strong and the alcohol content is pretty significant (106 proof) depending on what you're used to drinking. One glass of this is quite nice, the second glass the sweet spot, but like anything -- chasing that feeling with a third and forth glass is just plain foolish. I've often described Absinthe as more of a 'liquid anesthetic' than getting a drunk or a 'buzz' per say. Wine, often has a warm, floaty exuberant feeling, but Absinthe is entirely different.
Yes, it tastes like Anise. Yes, anise taste like black licorice, which I am incredibly fond of, and is actually quite good for you. Anise is often used to settle the digestive tract, thus Absinthe used to be marketed as something of an Alka-Sletzer back in its day. However, considering that 'its day' was the height of 'medicinal cure-alls' that's really no surprise.
I liked this Absinthe fine, although it definitely falls a bit short as one of my favourites. The apparent absence of the sweet fennel is very peculiar in the taste. I've grown used to tasting both the fennel and the anise. I found the overall taste of it quite bland, lacking the body found in other Absinthes, especially the other Logan Fils brands, but it's far and above the other swills that you come across online, at BevMo or other well-equipped liquor stores. Be advised that Absinthe has become a cottage industry across Europe and people are making and bottling this stuff in bathtubs in their garage. It's seriously the moonshine of Europe. This is evidenced by the many brands you can find on the street in the Czech Republic or Paris and even Los Angeles. It's absolutely insane. If you see something with art-deco art work on the label -- probably avoid it.
I also, *do not* recommend using sugar cubes with an Absinthe of this quality. For the record, and people can disagree all they want -- it doesn't change facts -- burning sugar cubes over the Absinthe was primarily utilized in the past to burn away the toxic impurities found in bootleg and lower grades of this drink as mentioned. Burning a sugar cube above the glass is a cute effect for some, and maybe even nostalgic, but it's a Hollywood perpetuation. All you're really doing by burning a sugar cube above a glass of Kubler, or Logan Fils, is burning away the alcohol content and some of the flavor. Don't do it.
Petite wormwood / Thujone ... don't worry about that. You'd have to swill back gallons of this stuff for years to induce a toxic or hallucinogenic effect. Just remember that -- it was a lawyer -- that helped the man who used Absinthe as a defense technique. Read up on it. Yes, Thujone is like a tomato seed, which the body has a difficult time digesting, but three cups of strong coffee definitely has a stronger effect. Sorry to burst any bubbles.
Otherwise ... enjoy and revel in this very special drink.