Born in Boston; Perfected in Switzerland
Butterfly absinthe is an award winning modern rendition of a classic pre-prohibition absinthe produced in Boston in the early 1900s.
Meet the Team
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.
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 It was originally made in Boston circa 1902 at the Dempsey Distillery on Merrimac Street.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.
Where to Buy
Cocktail Recipes
Venture outside of the traditional absinthe preparation and find out how absinthe can be a key ingredient in both classic and new cocktails
Our Highlighted Absinthe Cocktail Recipes
What’s Inside Butterfly
BUTTERFLY remains true to both the recipe and methods employed by the original distiller. Only the finest botanicals are used in this hand-crafted absinthe recreating an absinthe last enjoyed in the days of pre-prohibition America.
Butterfly Absinthe is made from only the highest quality ingredients – many of which are grown on farms a short distance from the distillery in Couvet, Switzerland.
Grand Wormwood
Fennel
Peppermint
Petite Wormwood
Lemon Balm
Star Anise
Green Anise
Hyssop
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