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In the nineteen twenties Founder Ernst Luginbuehl-Boegli swapped a prize winning cow for an old Absinthe recipe from the Val de Travers.

Oliver Matter came upon this document which bacame the basis for Kallnacher Absinthe. The Kallnacher distillery cannot be compared to clandestine producers. Kallnacher uses stills from the nineteen twenties.

The Absinthe has a pleasant mouth feel, that is soft with notes of melissa. The smell is flowery, therefore typical of a La Bleue. Overall, Kallnacher is a nice Absinthe with a passionate herbal aroma.