Carefully Selected Botanicals
The apple-honey brandy base is infused with wormwood, rose geranium, lemon balm, fennel, hyssop, lemon verbena, star anise, mint, and lemon peel.
Hand-Distilled
The aromatics are redistilled into the base spirit in a 250-gallon Portuguese Hoga potstill. The flavors of absinthe are so intense that Crispin dedicates this copper postill to absinthe and nothing else.
Staying Clear
Almost all green absinthes – including several erstwhile craft products – contain food coloring, because it is very difficult to produce a clean absinthe with enough residue from the herbal infusion to provide an authentic green color
Perfect Harmony
Very few absinthes are as subtle and soft as Crispin’s. The botanicals are in perfect balance: complex and harmonious. Spirits Journal Paul Pacult editor describes it as "subtle, complex, absolutely beautiful".
Carefully Selected Botanicals
The apple-honey brandy base is infused with wormwood, rose geranium, lemon balm, fennel, hyssop, lemon verbena, star anise, mint, and lemon peel.
Hand-Distilled
The aromatics are redistilled into the base spirit in a 250-gallon Portuguese Hoga potstill. The flavors of absinthe are so intense that Crispin dedicates this copper postill to absinthe and nothing else.
Staying Clear
Almost all green absinthes – including several erstwhile craft products – contain food coloring, because it is very difficult to produce a clean absinthe with enough residue from the herbal infusion to provide an authentic green color
Perfect Harmony
Very few absinthes are as subtle and soft as Crispin’s. The botanicals are in perfect balance: complex and harmonious. Spirits Journal Paul Pacult editor describes it as "subtle, complex, absolutely beautiful".
Absinthe Supérieure
Crispin Cain’s craft-method absinthe doesn’t require the sugar cube routine, which was created for cheaply-produced and artificially-colored absinthe that needs to have its harshness concealed.
Former Germain-Robin apprentice Crispin Cain of Greenway Distillery hand-distills apple-honey mead using the antique Germain-Robin cognac still, infusing it with wormwood, rose geranium, lemon balm, fennel, hyssop, lemon verbena, star anise, mint, and lemon peel.
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Without exception, our goods are sold in the State of California, and title passes at purchase to the buyer in California. No representation is made as to the legal rights of anyone to ship to or import into any state other than California. The buyer is solely responsible for shipment to states outside California. By placing an order, the buyer authorizes Rarestill to act on his/her behalf to engage a common carrier to deliver his/her order to buyer.
Please read the information below carefully, especially if your purchase is a gift.
ALCOHOLIC BEVERAGES MAY BE SOLD AND DELIVERED ONLY TO PERSONS WHO ARE AT LEAST 21 YEARS OLD. IN PLACING YOUR ORDER, YOU REPRESENT TO US THAT YOU ARE AT LEAST 21 YEARS OLD AND THAT THE PERSON TO WHOM YOU ARE DIRECTING DELIVERY IS ALSO AT LEAST 21 YEARS OLD.
When your goods are delivered, the person receiving delivery may be required to show identification proving that he or she is at least 21 years old.
All sales made on this website will be deemed to have taken place in Ukiah, CA, and sales taxes will be assessed based on that location.
Carefully Selected Botanicals
The apple-honey brandy base is infused with wormwood, rose geranium, lemon balm, fennel, hyssop, lemon verbena, star anise, mint, and lemon peel.
Hand-Distilled
The aromatics are redistilled into the base spirit in a 250-gallon Portuguese Hoga potstill. The flavors of absinthe are so intense that Crispin dedicates this copper postill to absinthe and nothing else.
Staying Clear
Almost all green absinthes – including several erstwhile craft products – contain food coloring, because it is very difficult to produce a clean absinthe with enough residue from the herbal infusion to provide an authentic green color
Perfect Harmony
Very few absinthes are as subtle and soft as Crispin’s. The botanicals are in perfect balance: complex and harmonious. Spirits Journal Paul Pacult editor describes it as "subtle, complex, absolutely beautiful".
