Tasting & Technical Notes
Clarity: Light peridot
Legs: Slow, small and long
Color: Peridot, turning milky white when louched with a slight hint of light pastel green
Condition: Delicate citrus and spice
Development: Initially sweet and floral, further layers unveil themselves with earthy lemon and spice
Character: A sweet mix of the absinthe “trinity” (wormwood, anise, fennel) with the additional balance of spice and citrus
Sweetness: Up front and always present
Body: Very full-bodied
Intensity: Medium to bold
Mouthfeel (louched): Full bodied, velvety
Character: A balance of sweetness and spice. Sweetness from anise and fennel is juxtaposed with a peppery and bright blend of crisp wormwood, mint and citrus.
Alcohol: 65%
Finish: Lingering spice and citrus
Quality: Unique and complex absinthe that is naturally sweet
Origin: Pre-prohibition style American absinthe crafted in
Couvet, Val-de-Travers, Switzerland


The best absinthes should rarely, if ever, be consumed straight and have always been distilled at high strengths in order to be mixed with water. For the perfect serve, slowly add four to five parts iced water from a carafe, absinthe fountain or balancier. With Butterfly, some absinthe lovers will prefer not to pour the water over a sugar cube and, of course, there is absolutely no need to burn it.

The “Louche”: When iced water is added, it turns milky white with a hint of pastel green. Appropriately for a Butterfly, this could be likened to a metamorphosis, as the neat absinthe is transformed into something completely different: a wonderful drink that can take flight!

Created more than 100 years ago for American consumers who may have been looking for a slightly more accessible taste profile, Butterfly adds citrus and mint notes to the flavors of anise and fennel and the slight bitterness of wormwood, and this flavor marriage makes it a perfect absinthe for the classic drip serve, while it is also especially suitable in “digestif” cocktails and in those with a fruit base. Butterfly was originally born within a year or two of the song “Absinthe Frappé” (said by some to have inspired a big American craze for absinthe), and it works very well within this classic cocktail.

Copyright © 2011-2017 DC Craft Spirits