FREE shipping for orders over $250!

Distillery Artemisia-Bugnon - Artisanal Swiss Absinthes

Claude-Alain Bugnon was the first clandestine distiller granted legal status by the Swiss government in the spring of 2005.

 

For years he had been responsible for a certain quantity of bootlegged absinthe that brought so much attention and status to this small region. His 'Clandestine' has been and is still considered by many to be the best Swiss La Bleue available today. Claude Alain's custom designed distilling apparatus is located at his premises in Couvet, a former butcher shop!

 

The alambics each have a capacity of 145 litres, and produce 95 litres of finished absinthe. They are single-walled, rather than duplicating the bain-marie system more commonly used in France. Claude-Alain feels that the fiercer heat gives better extraction of the herbs.

Sade - 70 cl

Absinthe Sade - 70 cl - 68%

This absinthe by 'Die Grüne Fee Distribution' is obtained entirely from herbs cultivated near the Val-de-Travers.

$103.50
$148.00/Liter
Details
La Clandestine

Absinthe La Clandestine - 53%

Absinthe 'Clandestine' is an authentic La Bleue made in Couvet, Val-de-Travers, Switzerland, the birthplace of absinthe. Its creator Claude-Alain Bugnon was the first ...

$72.00
$103.00/Liter
Details
Angélique

Absinthe Angélique - 68%

From the doyenne of Val de Travers' distillers, Claude-Alain Bugnon, comes Angélique Verte Suisse - a full flavored and complex green absinthe with a complex aromatic nos ...

$81.00
$115.50/Liter
Details
Capricieuse

Absinthe Capricieuse - 72%

La Capricieuse is an unusually complex "La Bleue" with a remarkably multi-dimensional aroma and a surprising but delicate twist of wormwood bitterness on the palate. T ...

$76.00
$108.50/Liter
Details

 

 

 

Claude Alain's custom designed distilling apparatus at his premises in Couvet, a former butcher shop! The alambics each have a capacity of 145 litres, and produce 95 litres of finished absinthe. They are single-walled, rather than duplicating the bain-marie system more commonly used in France. Claude-Alain feels that the fiercer heat gives better extraction of the herbs.