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Christophe Racine at his distillery in Môtiers preparing one of his absinthe. Preparation of absinth involves different herbs (small and big woodworm, hyssop, anise, fennel, licorice, mint, coriander, melissa, angelica), dosage and presence of the different plants may vary from one reciepe to the other. Then, mr. Racine adds alcohol and water to the mix, leave it macerate for one day and distil it the next day.<br />
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Credits: Niels Ackermann / Rezo.ch