Austria and Germany do not have an absinthe tradition of their own. Therefore they invent new creations, which neither fit clearly into southern nor in eastern absinthe culture. Regarding ingredients and manner of preparation, there is no taboo. Absinthes with and without anise are equally common.
The border area of France and Switzerland is the original homeland of the absinthe. Between Pontarlier and 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 absinthe with a sound taste of anise and wormwood.
Austria and Germany do not have an absinthe tradition of their own. Therefore they invent new creations, which neither fit clearly into southern nor in eastern absinthe culture. Regarding ingredients and manner of preparation, there is no taboo. Absinthes with and without anise are equally common.
The border area of France and Switzerland is the original homeland of the absinthe. Between Pontarlier and 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 absinthe with a sound taste of anise and wormwood.
Spanish absentas compare to the french and swiss absinthes; they have a strong anise and wormwood taste, without being bitter. Most of the spanish distilleries do not fully match the french and swiss quality standards, but are often inexpensive. Of course, there are exceptions, too, like Julian Segarra.
The bohemian absinthe culture is not uncontroversial, as czech absinthes have few in common with southwest european traditions. Above all stands the common practice of leaving out anise, which leads to a completely different taste. Quality could be improved sometimes, but they pay a lot of attention to the thujone contents.
