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Boston 1902 Butterfly Boston Absinthe
(0.75l, 65%)
An old-school Absinthe with a decidedly American twist.
Butterfly Boston Absinthe was originally made in the Dempsey Distillery on Merrimac Street in Boston Massachusetts. But that was back in 1902 — just before the ban which took all Absinthes off the market in the entire civilized world. A local Boston historian named Brian Fernald found an empty antique bottle, dug up the patent application, and found the original Dempsey recipe book. And he used these to recreate Dempsey’s famous butterfly with production outsourced to Claude-Alain Bugnon — one of the most famous producers in Switzerland.
Butterfly Boston Absinthe follows a traditional Swiss baseline recipe for verte (green) Absinthe with an American twist. The macerations include locally grown grande wormwood, petite wormwood, hyssop, melissa, and peppermint along with imported anise, star anise, fennel, and citrus. The additional mint and citrus influences yield brighter aromatics over the traditional herbal and anise notes of most Absinthes. It is made isn strictly limited production and bottled at a blistering 65% ABV (130 proof) — so it will stand up to any cocktail in your recipe book.
Smartass corner:
Butterfly Boston Absinthe has a stronger mint influence. Peppermint is a hybrid between watermint and spearmint, and melissa — sometimes called lemon balm — is an herb in the mint family with a lemony-minty aroma.
Butterfly Boston Absinthe was originally made in the Dempsey Distillery on Merrimac Street in Boston Massachusetts. But that was back in 1902 — just before the ban which took all Absinthes off the market in the entire civilized world. A local Boston historian named Brian Fernald found an empty antique bottle, dug up the patent application, and found the original Dempsey recipe book. And he used these to recreate Dempsey’s famous butterfly with production outsourced to Claude-Alain Bugnon — one of the most famous producers in Switzerland.
Butterfly Boston Absinthe follows a traditional Swiss baseline recipe for verte (green) Absinthe with an American twist. The macerations include locally grown grande wormwood, petite wormwood, hyssop, melissa, and peppermint along with imported anise, star anise, fennel, and citrus. The additional mint and citrus influences yield brighter aromatics over the traditional herbal and anise notes of most Absinthes. It is made isn strictly limited production and bottled at a blistering 65% ABV (130 proof) — so it will stand up to any cocktail in your recipe book.
Smartass corner:
Butterfly Boston Absinthe has a stronger mint influence. Peppermint is a hybrid between watermint and spearmint, and melissa — sometimes called lemon balm — is an herb in the mint family with a lemony-minty aroma.
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Category
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StyleAbsinthe
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RegionVal-de-Travers
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CountrySwitzerland
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Alcohol65%
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DistilleryArtemisia Bugnon Distillery
Flavor Spiral™
About The Flavor Spiral
wormwood
anise
lemon
spicy
citrus peel
oak
smoky
elderflower
herbs
What does Butterfly Boston Absinthe taste like?
The Flavor Spiral™ shows the most common flavors that you'll taste in Butterfly Boston Absinthe and gives you a chance to have a taste of it before actually tasting it.
We invented Flavor Spiral™ here at Flaviar to get all your senses involved in tasting drinks and, frankly, because we think that classic tasting notes are boring.
The Flavor Spiral™ shows the most common flavors that you'll taste in Butterfly Boston Absinthe and gives you a chance to have a taste of it before actually tasting it.
We invented Flavor Spiral™ here at Flaviar to get all your senses involved in tasting drinks and, frankly, because we think that classic tasting notes are boring.
Tasting Notes
Appearance / Color
Moss Green
Nose / Aroma / Smell
Strong notes of fennel and anise greet with nose with additional notes of warm herbs.
Flavor / Taste / Palate
The flavor is strong and complex at the same time. You can taste every ingredient with emphasis on the anise, fennel, herbs, mint, citrus, and a black pepper bite.
Finish
Quickly drying with lingering notes of spice and bitters.
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Ratings & Reviews
Teemu,
Very pale green, but nice strong louche. Warm herbs to nose. 3 to 4 parts of water opens the taste, dilutes the alcohol enough to make this pleasant to drink, and gets rid of the overwhelming sweetness. The taste is very complex with baseline of an evergreen forest. The bitterness is not present in the aftertaste at the same level as in the base taste. I would have given 10 starts if it wasn't so sweet.
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