From herbs to Absinthe
When herbs like wormwood, lemon balm, and anise hyssop are thriving in gardens within the Chilkat Valley, it’s time to make a batch of Green Siren Absinthe. Based on a recipe from the 1700s, the process of producing our Green Siren Absinthe is tedious. We skip the artificial color and sugar syrup, and, instead, soak these locally grown herbs twice. Once it takes on its distinctive licorice flavor and magical jade hue, we strain it, bottle it, and make it available to you.
Many thanks to the Mosquito Lake Community Center and Melina of Flat Bay Farms for the recent fresh herb delivery. Sourcing locally plays a significant role in the flavor of our spirits, adding an authentic taste of the local love that circulates through our small, remote Alaskan community.
