Eichelberger 60 Verte is characterized by the use of fresh wormwood, instead of dried plants. An 'organic' absinthe made from herbs cultivated on a 100% natural eco-farm.

A crowdfunded absinthe made by Awen Nature, using undisclosed ingredients to get the red color.

A very rare distilled absinthe made by the Suntory distillery in Japan from the 1950s through the 1980s.

A fortified wine with added herbs that work to try to resemble the flavors of absinthe.

A crowdfunded absinthe made by Awen Nature, featuring the addition of saffron.

A new recipe from the distillery Devoille that combines rare varieties of wormwood grown in the grounds of the distillery. The ingredients include locally grown Artemisia afra, Artemisia absinthium,...

A holiday absinthe distilled in a church in Sweden, complimented with cinnamon.

A traditional absinthe that incorporates Japanese style using lemongrass.

Allegedly based on an 1875 recipe from the halls of Kubler, this is their take on a Verte Suisse.

An interesting twist on absinthe, using a distilled mead base.

A blend locally-sourced alpine herbs with a Willamette Valley pinot noir base, distilled in stainless steel alembics.

A traditionally made Swiss verte using VdT botanicals.

An absinthe aged in oak for 6 months before bottling.

Made in the traditional French Pontarlier style, this absinthe uses Grand Wormwood, Hyssop, and Lemon Balm from Virginia, Aniseed from Andalusia, Spain, and Fennel Doux from Provence, France. ...

The final cog in the Jade wheel.  A faithful homage to one of the more popular oxygenated absinthes of the Belle Epoque.

The new recipe from Wild Card absinthe, first made available in mid to late 2014.