Absinthe Kübler

Our newest creation is a vine peach liqueur that's sure to win over fans of lightly sweetened, fruit-forward liqueurs. Best enjoyed well chilled, or paired with champagne.

Our LA CERISETTE© cherry liqueur will delight lovers of smooth, sweet flavours as well as gourmets, who can use it to prepare sauce reductions to accompany duck or pan-seared foie gras, or even as an ice-cold dessert.

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

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

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

The quinces (Jura and Neuchâtel regions) are harvested during October. Alcoholic fermentation then takes place in barrels for two months. A latest-generation Holstein still is used to extract the aromatic character of the fruit: cooling water (one third, or two thirds depending on fruit quality) is introduced into the dephlegmation column to concentrate the aromas as much as possible in the alcoholic vapor. This technique makes a second distillation (rectification) unnecessary. The spirit is then reduced to the desired alcohol content using cold water obtained by reverse osmosis. The yield is around 8%, meaning 100 kg of fruit produces 8 liters of eau-de-vie at 41% vol. Production of this eau-de-vie is limited, never exceeding 100 liters per year and per product. Our eaux-de-vie are never released before at least two years of aging in glass demijohns.

Anise-flavored aperitif from Pontarlier, 100 cl.

Mirabelle plums (Neuchâtel and Vaud) are harvested in August. Fermentation takes place in barrels over two months. A latest-generation Holstein still is used to extract the aromatic character of the fruit, introducing one third (or two thirds, depending on fruit quality) of cooling water into the dephlegmation column to concentrate the aromas in the alcohol vapor as much as possible. This technique makes a second distillation (rectification) unnecessary. The spirit is then reduced to the desired alcohol content cold, using water obtained by reverse osmosis. The yield is around 10%, i.e. 100 kg of fruit for 10 liters of eau-de-vie at 41% vol. Production of this eau-de-vie is limited, never exceeding 100 liters per year per product. We never release our eaux-de-vie onto the market before at least two years of aging in demijohns.

Anise-flavored aperitif from Pontarlier with fir liqueur, 100cl.

Raspberries (Valais) are harvested in July. For two months, alcoholic fermentation takes place in barrels. A latest-generation "Holstein" still extracts the aromatic character of the fruit by introducing a third (or two thirds, depending on fruit quality) of cooling water into the dephlegmation column, which concentrates the aromas in the alcoholic vapour to the maximum. A second distillation (rectification) is not needed with this technique. The alcohol content is reduced to the desired level cold, by adding water obtained through reverse osmosis. The yield for these fruits is around 10%, i.e. 100 kg of fruit for 10 litres of eau-de-vie at 41% vol. Production of this eau-de-vie is limited and does not exceed 100 litres per year. We do not release our eaux-de-vie onto the market before two years of ageing in demijohns.

From the early days of absinthe production, the fashion was for a lightly colored absinthe, using natural plant-based ingredients (though sometimes chemical ones too), rather than the clear, white absinthe. In his late 18th-century ledger, Abram-Louis Perrenoud (Couvet, Val-de-Travers, Switzerland) left the first written record of coloring the spirit, advising that for the "color" of 18 pots of eau-de-vie, one should add a handful of small wormwood and an equal amount of hyssop. In 1875, Jacob Frédéric Kübler perfected a new recipe for an 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 1883 Swiss National Exhibition in Zurich.

Gentian is a plant whose root is harvested in the pastures of the Neuchâtel and Vaud Jura in Switzerland, between mid-September and mid-November. The root, found at a depth of around 20 to 30 cm, is dug out using a tool called "le piochard", a slightly rounded pick fitted at the end of a wooden handle about 150 cm long. Hand-pulling instead of mechanized harvesting avoids damaging the root, which could otherwise lose water and natural sugar. A skilled gentian harvester can extract about 100 kg of roots per day. The roots are carefully brushed clean of soil, washed, then cut with a "beet cutter" and placed in barrels. Because of their low sugar content, the roots cannot ferment on their own; natural yeast must be added to kick-start fermentation. After alcoholic fermentation, we carry out a first distillation to extract the brandy. The technique differs from that used for fruit brandies: here, a second distillation concentrates the alcohol content and aromas. The spirit is then reduced to the desired strength cold, using water obtained by reverse osmosis. Yields for this product are very low, around 4 to 5%, meaning 100 kg of roots produce only 4 to 5 liters of 46% vol. brandy.

Royal Luizet apricots (Valais) are harvested in July. For two months, the alcoholic fermentation takes place in barrels. A latest-generation Holstein still is used to extract the aromatic character of the fruit by introducing a third (or two-thirds, depending on fruit quality) of cooling water into the dephlegmation column, which concentrates the aromas in the alcoholic vapor as much as possible. A second distillation (rectification) is not needed with this technique. The spirit is reduced to the desired alcohol content cold, by adding water obtained through 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. Production of this eau-de-vie is limited: it never exceeds 100 liters per year and per product. We do not release our eaux-de-vie onto the market before two years of aging in demijohns.

ITS HISTORY This is an artisanal gin, produced in a confidential and typically Swiss manner: our Kübler Swiss Dry Gin was created a few years ago to meet the request of a loyal customer in Asia. Our original aim was to distill a modern, round and floral gin, rounded off with light spicy notes reflecting classic botanicals and berries from our country. As we tasted the samples, it seemed important to reaffirm the product's character and organoleptic origin through juniper notes. In the end, Kübler Swiss Dry Gin reflects modernity while keeping its original, traditional character through classic notes. When developing the recipe, we also took on the challenge posed by the new Swissness legislation. ITS RECIPE Alongside classic botanicals, Kübler Swiss Dry Gin is made with a variety of flowers and berries from Switzerland, such as edelweiss, lavender, blueberry, elderberry, lemon balm and great wormwood from Val-de-Travers. HOW IT'S MADE Kübler Swiss Dry Gin is distilled in a copper still using the traditional method. The alcohol comes from a triple distillation of various grains. The water used is among the purest in Switzerland, giving the distillate a very particular finesse. Its 46% ABV was chosen for the best balance between aromas and alcohol. TASTING NOTES Nose: juniper and many floral notes. Palate: juniper berries, fruit berries and other flowers, mingling with peppery, spicy cinnamon. Finish: long and spicy. HOW TO ENJOY IT However you like: neat, with tonic, or with sparkling water. Cheers!

Petites Prunes (Jura) are harvested in the Swiss cantons during July and August. For two months, alcoholic fermentation takes place in barrels. A latest-generation "Holstein" still extracts the aromatic character of the fruit by introducing a third (or two thirds, depending on fruit quality) of cooling water into the dephlegmation column, which concentrates the aromas in the alcoholic vapor as much as possible. A second distillation (rectification) is not needed with this technique. The alcohol content is reduced to the desired level cold, by adding water obtained through 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. Production of this eau-de-vie is limited, never exceeding 100 liters per year and per product. We do not release our eaux-de-vie onto the market before two years of aging in demijohns.

Williams pears (Valais) are harvested from mid-August for about three weeks. Alcoholic fermentation then takes place in barrels for two months. A latest-generation "Holstein" still is used to extract the aromatic essence of the fruit: a third (or two thirds, depending on fruit quality) of cooling water is introduced into the dephlegmation column, concentrating the aromas to the maximum within the alcoholic vapor. This technique makes a second distillation (rectification) unnecessary. The spirit is then reduced to the desired alcohol content cold, using water obtained by reverse osmosis. The yield is around 10%, meaning 100 kg of fruit produce 10 liters of brandy at 42% vol. Production of this brandy is limited and confidential, never exceeding 100 liters per year for this product. We do not release our brandies onto the market before two years of aging in demijohns.

Since 1935, we have made BLACKMINT mint syrup following the same recipe, carefully respecting every stage of production, which makes this product unique and inimitable. We first devote all necessary attention to growing the peppermint plants cultivated in the Val-de-Travers. Harvested in September, the essential oil is extracted through distillation, then blended with water and pure sugar to create an alcohol-free syrup. After a ten-year break, we resumed production in 2017 to meet strong customer demand, taking the opportunity to redesign the packaging.