Absinthe Kübler

Petites Prunes (Jura) are harvested in the Swiss cantons during the months of July and August. For two months, alcoholic fermentation takes place in barrels. A latest generation "Holstein" still allows the aromatic principle of the different fruits to be extracted by introducing a third (or 2 thirds depending on the quality of the fruit) of cooling water into the dephlegmation column, which acts as a concentrate. maximum aromas in the alcoholic vapor. A second distillation (rectification) is not necessary with this technique. The reduction to the desired alcohol content takes place cold by adding water obtained by reverse osmosis. The yield for these fruits is around 10% or 100 kg of fruit for 10 liters of eau-de-vie at 41% vol. The production of this eau-de-vie is confidential; it does not exceed more than 100 liters per year and per product. We do not place our eaux-de-vie on the market before two years of aging in a carboy.

HIS HISTORY It is an artisanal Gin, produced in a confidential and typically Swiss manner: the development of our Kübler Swiss Dry Gin was born a few years ago to meet the demand of a loyal customer in Asia. Our basic desire was to distill a modern, round and floral gin, complemented with light spicy notes reflecting classic botanical varieties and berries from our country. As we tasted the samples, it seemed necessary to recall the character and organoleptic origin of the product through notes of juniper. Finally, Kübler Swiss Dry Gin reflects modernity while retaining its original and traditional character with classic notes. When developing the recipe, we also took up the challenge posed by the new Swissness legislation. HIS RECIPE In addition to classic botanicals, the production of Kübler Swiss Dry Gin uses a multitude of flowers and berries from Switzerland, such as edelweiss, lavender, blueberry, elderberry, lemon balm, great wormwood from Val- de-Cross. ITS MANUFACTURING Kübler Swiss Dry Gin is distilled in a copper still, using the traditional method. The alcohol is obtained by a triple distillation of different cereals. The water used is one of the purest in Switzerland: it gives the distilla a very particular finesse. Its alcoholic content of 46% vol. was chosen based on the best balance between aromas and alcohol. ITS TASTING Nose: juniper and many floral elements. Mouth: juniper berries, fruit berries and other flowers. They mix with peppery and spicy cinnamon. Finish: long and spicy. ITS CONSUMPTION As you wish: dry, with tonic or with sparkling water. Health !

Williams pears (Valais) are harvested from mid-August and for approximately 3 weeks. For two months, alcoholic fermentation takes place in barrels. A latest generation "Holstein" still allows the aromatic principle of the different fruits to be extracted by introducing a third (or 2 thirds depending on the quality of the fruit) of cooling water into the dephlegmation column, which acts as a concentrate. maximum aromas in the alcoholic vapor. A second distillation (rectification) is not necessary with this technique. The reduction to the desired alcohol content takes place cold by adding water obtained by reverse osmosis. The yield for these fruits is around 10% or 100 kg of fruit for 10 liters of eau-de-vie at 42% vol. The production of this eau-de-vie is confidential; it does not exceed more than 100 liters per year and per product. We do not place our eaux-de-vie on the market before two years of aging in a carboy.

The Quinces (Jura and Neuchâtel) are harvested during the month of October. For two months, alcoholic fermentation takes place in barrels. A latest generation "Holstein" still allows the aromatic principle of the different fruits to be extracted by introducing a third (or 2 thirds depending on the quality of the fruit) of cooling water into the dephlegmation column, which acts as a concentrate. maximum aromas in the alcoholic vapor. A second distillation (rectification) is not necessary with this technique. The reduction to the desired alcohol content takes place cold by adding water obtained by reverse osmosis. The yield for these fruits is around 8% or 100 kg of fruit for 8 liters of eau-de-vie at 41% vol. The production of this eau-de-vie is confidential; it does not exceed more than 100 liters per year and per product. We do not place our eaux-de-vie on the market before two years of aging in carboys.

Royal Luizet apricots (Valais) are harvested during the month of July For two months, alcoholic fermentation takes place in barrels. A latest generation "Holstein" still allows the aromatic principle of the different fruits to be extracted by introducing a third (or 2 thirds depending on the quality of the fruit) of cooling water into the dephlegmation column, which acts as a concentrate. maximum aromas in the alcoholic vapor. A second distillation (rectification) is not necessary with this technique. The reduction to the desired alcohol content takes place cold by adding water obtained by reverse osmosis. The yield for these fruits is around 10% or 100 kg of fruit for 10 liters of eau-de-vie at 42% vol. The production of this eau-de-vie is confidential; it does not exceed more than 100 liters per year and per product. We do not place our eaux-de-vie on the market before two years of aging in a carboy.

Raspberries (Valais) are harvested during the months of July For two months, alcoholic fermentation takes place in barrels. A latest generation "Holstein" still allows the aromatic principle of the different fruits to be extracted by introducing a third (or 2 thirds depending on the quality of the fruit) of cooling water into the dephlegmation column, which acts as a concentrate. maximum aromas in the alcoholic vapor. A second distillation (rectification) is not necessary with this technique. The reduction to the desired alcohol content takes place cold by adding water obtained by reverse osmosis. The yield for these fruits is around 10% or 100 kg of fruit for 10 liters of eau-de-vie at 41% vol. The production of this eau-de-vie is confidential; it does not exceed more than 100 liters per year. We do not place our eaux-de-vie on the market before two years of aging in carboys.

Mirabelle plums (Neuchâtel and Vaud) are harvested during the month of August. For two months, alcoholic fermentation takes place in barrels. A latest generation "Holstein" still allows the aromatic principle of the different fruits to be extracted by introducing a third (or 2 thirds depending on the quality of the fruit) of cooling water into the dephlegmation column, which acts as a concentrate. maximum aromas in the alcoholic vapor. A second distillation (rectification) is not necessary with this technique. The reduction to the desired alcohol content takes place cold by adding water obtained by reverse osmosis. The yield for these fruits is around 10% or 100 kg of fruit for 10 liters of eau-de-vie at 41% vol. The production of this eau-de-vie is confidential; it does not exceed more than 100 liters per year and per product. We do not place our eaux-de-vie on the market before two years of aging in carboys.

From the beginning of the marketing of absinthe, the fashion was for lightly colored absinthe, using natural plant products (but sometimes also chemical ones), rather than white, transparent absinthe. In his book of reason from the end of the 18th century, Abram-Louis Perrenoud (Couvet, Val de Travers, Switzerland) leaves the first written trace of the coloring of the product by advising, for the “color” of 18 pots of water- de-vie, add a handful of small wormwood and as much hyssop. In 1875, Jacob Frédéric Kübler developed a new recipe for entirely natural Green Absinthe Extract whose color would remain more stable over time. Kübler Verte Suisse 72% vol. was born ! This absinthe, like its uncolored counterpart, won gold medals at the Swiss National Exhibition in Zurich in 1883.

Anise-flavored aperitif from Pontarlier 100cl

Anise-flavored aperitif from Pontarlier (sugar-free) 100cl

Anise-flavored aperitif from Pontarlier with 100cl of fir liqueur

Gentian is a plant whose root is harvested in the pastures of the Neuchâtel and Vaudois Jura in Switzerland, between mid-September and mid-November. The root which is located at a depth of approximately 20 to 30 cm is pulled out using an instrument called "the pick" it is a slightly rounded pick which is housed at the end of a handle in wood of approximately 150 cm. Pulling out by hand instead of mechanized uprooting avoids mutilating the root, which could cause a loss of water and natural sugar contained in the root. A good gentian harvester can extract around 100 kg of roots per day. The roots are carefully brushed off from the earth surrounding them, they are washed, then cut using a “beet cutter” and placed in barrels. Due to their low sugar content, the alcoholic fermentation of the roots cannot start independently; it is necessary to add natural yeast in order to activate the start of fermentation. After the alcoholic fermentation, we carry out a first distillation to extract the brandy, the technique used is not the same as for fruit brandies, in this case, we carry out a second distillation in order to concentrate the alcoholic content and aromas. The reduction to the desired alcoholic content takes place cold by adding water obtained by reverse osmosis. The yields are very low for this product, they are of the order of 4 to 5% or 100 kg of roots for 4 to 5 liters of eau-de-vie at 46% vol.

The latest addition is a Vine Peach liqueur which will undoubtedly delight fans of slightly sweet but very fruity liqueurs. To be consumed very fresh or… with Champagne

Our LA CERISETTE© cherry liqueur will satisfy all lovers of sweet products as well as gourmets who can use it in the preparation of sauce bases to accompany duck, pan-fried foie gras or even as a frozen dessert.

IGP liqueur made with aromatic herbs and spices from the island of Ibiza, 100 cl

IGP liqueur made with aromatic herbs and spices from the island of Ibiza, 70 cl

Since 1935, we have produced BLACKMINT mint syrup according to the same recipe, meticulously respecting each stage of its production, making this product unique and inimitable. First, we devote all the necessary attention to the development of the peppermint plant grown in the Val-de-Travers. Harvested during the month of September, its essential oil is extracted through distillation. This oil is then blended with a base of water and pure sugar to create an alcohol-free syrup. After a ten-year hiatus, in response to numerous customer requests, we decided in 2017 to resume production, taking the opportunity to redesign the packaging.