Absinthe Supérieure

Crispin Cain’s craft-method absinthe doesn’t require the sugar cube routine, which was created for cheaply-produced and artificially-colored absinthe that needs to have its harshness concealed. Former Germain-Robin apprentice Crispin Cain of Greenway Distillery hand-distills apple-honey mead using the antique Germain-Robin cognac still, infusing it with wormwood, rose geranium, lemon balm, fennel, hyssop, lemon verbena, star anise, mint, and lemon peel. "This transparent absinthe is subtle, complex, absolutely beautiful. ★★★★★" – Paul Pacult, Spirit Journal