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Founder Ernst Luginbuehl-Boegli was among other things, a passionate cattle breeder and maintained at that time trade relations with cattle dealers from the Val de Travers. In the late twenties he swapped a price winning Simmentaler cow for an old Absinthe receipt from the Val de Travers. Oliver Matter came along this forgotten document a few years ago.

This receipt became the basis of Kallnacher Absinthe. The Absinthe is distilled the way it was used to be distilled in the Val de Travers before 1910. The Kallnacher distillery can’t be compared to clandestine producers. Kallnacher uses stills from the 1920ties which are modified and technically seen up to date.

The smell is smooth and offers a rich herbal aroma. The mouth feel is fresh like a La Bleue should be and the aftertaste is long – offering a whole pallet of herbal tastes.