Our Fassbind vintage Kirsch is distilled only from small and specially selected quantities of the best cherries from the annual harvest. Every single vintage is bottled exclusively from the specified year it was distilled. The vintage Kirsch is stored in basket-bound glass balloons with a capacity of 25 litres in the attic of the distillery. There the vintage Kirsch is exposed to the heat of summer and the cold of winter giving this special Kirsch it’s mellow taste and very special aroma. The quantity is very limited - once savored only the happy memories remain!
Discover Antica Formula Carpano, a top-quality Italian vermouth perfect for enhancing your cocktails. With its authentic taste and prestigious provenance, it will delight the most demanding palates. Don't miss out on this exceptional taste experience!
Nose: Sweet aromas of sugarcane and tropical fruit emerge delicately. Mouth: Leblon cachaça reveals balanced flavors of vanilla, banana and coconut, with a silky mouthfeel. Finish: The finish is long and slightly spicy, leaving a warm mouthfeel.
Nose: Museum Giger Absinthe gives off intense aromas of herbaceous plants, licorice and anise. Mouth: On the palate, there are subtle notes of fennel, mint and sweet spices, with a silky texture and a slightly bitter sensation. Finish: The finish is long and persistent, leaving a pleasant sensation of freshness and complexity on the palate.
Nose: Marzadro Giare Gewurtztraminer reveals floral and fruity notes, with hints of rose and lychee. Mouthfeel: On the palate, this grappa has a soft, velvety texture, with delicate flavors of exotic fruits and honey. Finish: The finish is long and elegant, leaving a warm, pleasant sensation on the palate.
Nose: Lustau Vermut Blanco reveals subtle, delicate aromas of aromatic herbs and citrus. Mouth: On the palate, this vermouth offers a silky texture and fresh notes of fresh herbs and white fruits. Finish: The finish is elegant and persistent, leaving a delicate bitterness on the palate that beckons for another sip.
Absinthe inspired by recipes from the Val-de-Travers, with a less aniseed flavour and more focus on the different types of wormwood used, which we harvest in the wild or grow in our garden at Mont-sur-Lausanne.