A look at Kubler Absinthe
Posted in Absinthe, Spirits on August 18th, 2009 by halw – 2 Comments
Kubler, originates back to 1875 and J. Fritz Kubler who started producing the absinthe that took his namesake, at Blackmint Distillery located in Neuchate, Switzerland From the beginning of production until it ceased in 1910, it won several awards throughout Europe.
Flash-forward to present day, and Kubler is back in all its former glory. The ingredient makeup of Kubler can be summed up in one word: classic. Using Swiss wheat-based neutral spirit as a base, Kubler then adds hyssop, lemon balm, coriander, star anise fennel, roman wormwood and mint along with grand wormwood to create an exquisite example of Swiss absinthe.
Upon opening the bottle of Kubler, I was hit with fragrant notes of sweet anise. At this point, I was intrigued before I had even tasted it.
Unlike most specimens of absinthe we’ve thus far reviewed, Kubler is of the blanche variety, meaning it is clear in color as opposed to the traditional verte(or green) variety of absinthe most people are familiar with.
Kubler, before being louched. The picture demonstrates how its clear as a blanche absinthe should be.
When I took my first sip, I wasn’t let down. The first sip presented itself with notes of anise and fennel; so far, so good. I decided to see how sugar affected this taste. After adding sugar, the expected additional sweetness showed itself. However, additional notes of anise made the flavor even more balanced.
Kubler as it louches.
I wish I had more to write about Kubler, but its back story is nowhere near as interesting as Obsello’s or some other absinthes we’ll be taking a look at later in the week, such as Delaware Phoenix. What Kubler does do, however, is show itself as a great example of what absinthe should be. It plays it safe, but at the same time, it gets the job done..
Final Score 8.5/10
