Nose: Subtle aromas of fresh potatoes and fresh herbs.
Mouth: A velvety texture and notes of black pepper and dried fruit.
Finish: A soft, lingering finish with a light touch of vanilla.

Nose: Intense, slightly ethereal, fruity but harmonious.

Mouth: Pungent on the attack but rounds out to give a fruity, elegant and silky perception on the palate.

Finish: Medium.

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: 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: Cardenal Mendoza Nebulis reveals rich aromas of dried fruit, vanilla and oak.
Feel: On the palate, this brandy is smooth and balanced, with notes of caramel and nuts.
Finish: The finish is long and warm, leaving subtle nuances of candied fruit and oak.

Nose: Select Pilla offers intense, complex aromas of aromatic herbs and spices.
Mouth: On the palate, there are sweet notes of dried fruit and caramel, with a silky texture.
Finish: The finish is elegant and persistent, leaving a very pleasant light bitterness on the palate.

Nose: Subtle aromas of rye bread

Mouth: Vibrant notes of crushed black pepper, Medium body

Finish: Short, crisp finish

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.