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.