This is not green fairy gimmickry. This is the real, old-school deal — a heavyweight absinthe made with wild Piedmontese wormwood, fennel, green anise, and mountain herbs. No sugar, no artificial colouring, just liquid myth and mountain botanicals.

The nose is heady and haunting. Anise and wormwood dominate, of course, but it’s not just liquorice territory. There’s angelica, hyssop, peppermint, lemon balm — the kind of aroma that makes you pause and take another breath. It smells ancient and alive.

Louched with water, it blossoms into a swirling cloud of green-gold. The palate is bold and intense — heavy on anise, but quickly unfurling into layers: dry herbs, alpine bitterness, sweet fennel, and the cooling bite of peppermint. There’s a resinous, rooty complexity that runs deep — like chewing anise root beside a forest stream.

The finish is long, drying, and bitter, with a haunting sweetness and a faint sense of spice. Best enjoyed properly diluted, around 1:3 or 1:4 with ice-cold water. A little sugar cube on the spoon if you’re feeling decadent. This is absinthe for serious ritualist, not weekend thrill-seekers.