Located in the small Principality of Andorra are the renowned "Distilleries Andorra A. Huguet i Fills". A former employee founded the distillery Larsand, which provides a nearly identical product range, but as it now stands does not have still rights.
Absinthe Huguet is the main product.

Bulgaria is not a typical Absinthe country. But, however, the Hapsburg-Absinthes, which belong to the highest-proof spirits in the world with an alcoholic strength of up to 89.9%, come from Bulgaria.
Other Bulgarian Absinthes are not known.

Germany is less well known for its own Absinthe tradition, even if in the 19th century, there had been distilleries here, producing the Absinthe. After the repeal of prohibition in the 1990s, manufacturers preferences fluctuated between Bohemian influences and the French-Swiss tradition, which also prevailed here soon. Meanwhile the quality of German Absinthe has - not least with the Eichelberger Absinthes - fully achieved international excellence.

The border area of France and Switzerland is the original homeland of the Absinthe. Between Pontarlier and Neuchâtel, west of Lake Neuchâtel, lies the Val-de-Travers, also known as Juratal. Located there are a lot of renowned distilleries, most of them produce authentical top-quality Absinthes with a sound taste of anise and wormwood. Excellent Absinthes are also made in other regions of France.
By the way, the French call their clear Absinthes "Blanches".

Italy has no appreciable own Absinthe tradition.
Even today, there are only very few Absinthes produced in Italy.

In the Netherlands there has been only the distillery Helfrich, which produced two excellent Absinthes until Serge Helfrich ceased production. Due to the great disappointment and at the insistence of the Absintheurs, the production has now been re-established by Ton Akveld. He uses the original still and recipe of Helfrich to make the Akveld's Absinthes. The quality is fully consistent with the original.

Austria is similar to Germany in the intersection between a south-westerly and easterly Absinthe culture. The Old Vienna Schnapps Museum has a representative collection of historical recipes for Absinthe from Austria. Among them are recipes in French, Swiss, Viennese, Turin and Bohemian Style. The main difference lies in the use of anise.

From Portugal is reported that there often Absinthes have been produced by moonshiners, and still are. However, there are very few Portuguese Absinthes or Absintos officially available in stores.

The border area of France and Switzerland is the original homeland of the Absinthe. Between Pontarlier and Neuchâtel, west of Lake Neuchâtel, lies the Val-de-Travers, also known as Juratal. Located there are a lot of renowned distillers, most of them produce authentical top-quality Absinthes with a sound taste of anise and wormwood. Often they are dedicated former moonshiners.
By the way, the Swiss call their clear Absinthes "Bleues".

Spanish Absentas are very similar to the French and Swiss Absinthes, they have a strong anise and wormwood taste, without being bitter. Many Spanish distilleries are aimed more on tourism and strive less to the authenticity of the French and Swiss Absinthes, as they commonly still use additives. Therefore, Absentas are often inexpensive. Of course, there are exceptions, too, like Julian Segarra, who produces the most exclusive Absinthe in the world.

The Bohemian Absinthe culture is not without controversy, as Czech Absinthes have little in common with south-westerly wormwood distillates. In particular, the generally applied absence of anise leads to a completely different taste. Notorious are some very bitter macerates and souvenir spirits, which remind of mouthwash. Qualitative progress is primarily in the distillery Cami, but also the Bairnsfather Absinthes are delicious and certainly recommendable.

In the United Kingdom no own Absinthes are created. More often Absinthes that have been produced abroad are distributed from Great Britain, or Absinthes developed on the Continent are distilled in England.