Butterfly Classic Absinthe

Born in Boston; perfected in Switzerland

History

Butterfly is the first pre-ban absinthe of American origin to return to the USA. It was originally made in Boston circa 1902 at the Dempsey Distillery on Merrimac Street.

The brand was resurrected by Boston-based absinthe historian, Brian Fernald. An empty bottle and the 1905 trademark registration helped give Fernald a label design and, after years of research in local archives, he unearthed Dempsey’s handwritten recipe book.


Production

Butterfly is produced by Claude-Alain Bugnon, Europe’s most famous absinthe distiller.

More than 60 production steps are required to make Butterfly over a three day period from plant selection through maceration and distillation, to application of signed, dated and numbered labels. Plants include locally grown grande wormwood, petite wormwood, hyssop, melissa and peppermint and the finest imported anise, star anise, fennel and citrus.

Butterfly combines the best of both worlds: American heritage and recipe with Swiss “know how” and ingredients.


Enjoying Butterfly

For the perfect serve, slowly add 4 to 5 parts iced water and watch the metamorphosis as the liquid turns milky white with a hint of pastel green. Created more than 100 years ago for consumers looking for a slightly more accessible taste profile, Butterfly adds citrus and mint notes to the flavors of anise and fennel and the slight bitterness of wormwood.





Awards & Reviews

Butterfly is made by Claude-Alain Bugnon, the only distiller to win five consecutive Golden Spoons at the Pontarlier Absinthiades.

It is one of only two absinthes to achieve an A Star rating in Drinkhacker and one of only four US available absinthes to achieve a 5 Star rating in Diffords Guide.

Limited production, 130 proof, 750ml

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