Bairnsfather Absinth, the Highest Quality

Following over 200 years of evolving absinth alchemy.

Produced in the picturesque Jeseniky Mountains in northern Moravia of the Czech Republic using pure mountain spring water, Bairnsfather uses only 100% natural ingredients.

Both Bairnsfather Natural Absinth and Extra Anise Bairnsfather Absinth are produced with the traditional trilogy of ingredients — sweet fennel, grande wormwood and anise — but also include other herbs such as coriander and mint creating a full, rich flavor.

The Bairnsfather Family Distillery, pictured at right, prides itself in producing only high quality absinths. Bairnsfather absinths are decidedly not distilled. Distilling cooks the macerate, thereby breaking down the molecular structure of the ingredients and altering the taste.

Distillation also removes much of the herbal essence that remains in Bairnsfather’s absinths, thanks to its innovative process. Bairnsfather absinths are produced by macerating the ingredients in high-quality alcohol, then cold filtering out the solids using state-of-the-art filtering techniques.

This is the same concept you likely have heard promoted by many beer producers to preserve flavor. Maceration and filtering offers a more complex and rich flavor than any distillate can.

Bairnsfather Absinth provides a classic absinth flavor without an overwhelming anise flavor, as many absinths have. A balanced blend of flavors will tempt the nose and stimulate the senses. Thujone content is between 8 and 10 ppm.

For those who enjoy a more prominent anise flavor, Bairnsfather Extra Anise will fit the bill. Using essentially the same recipe as Bairnsfather Absinth, Extra Anise contains more anise. Thujone content is between 8 and 10 ppm.

Try for yourself the rich and natural Bairnsfather absinths and taste the difference.