Understanding absinthe
Fountain, glass, fresh water, sugar… do you really need to follow every rule to enjoy absinthe? Discover the traditional ritual of the Val-de-Travers and, above all, learn how to find your own balance.
Thomas Chartier
Ritual: “A set of rules and habits established by tradition.”
Few spirits seem to be surrounded by as many rules as absinthe. Fountain, glass, ice-cold water, spoon, sugar: for some, every step would appear essential. But do we really need to follow every rule to enjoy an absinthe?
The ritual is built around a few well-known elements:
a suitable glass;
a fountain filled with very cold water;
a high-quality absinthe — from the Val-de-Travers, of course;
occasionally, a spoon holding a sugar cube.
Sugar, however, is no longer as systematic as it once was. It brings extra sweetness and was probably also used, in some cases, to soften harsher, lower-quality spirits. The spoon and sugar also played a role in the social theatre of absinthe drinking on café terraces.
Today, absinthes are generally more balanced, with some being particularly smooth, and sugar plays a less important role in the ritual. It is neither required nor discouraged: it depends above all on the absinthe being served and on personal taste.
Then comes the meeting of water and absinthe, and the louche begins to appear. Once the desired dilution has been reached — often around four parts water to one part absinthe — take the time to observe the colour, breathe in the aromas as they open up, and only then bring the glass gently to your lips. This is where the ritual truly earns its place. It highlights the absinthe, its aromas, its flavour, its louche and its colour.
The absinthe ritual is one of the most beautiful gestures associated with the enjoyment of a spirit. It would be a shame to miss out on it. But it should never feel intimidating.
Through countless encounters and conversations, we have seen that people enter the world of the Green Fairy in very different ways. Some discover it through a traditional fountain. Others encounter it in a cocktail, over ice, or simply by adding water gradually to their glass.
To us, if there is one value deeply connected to absinthe from the Val-de-Travers, it is freedom.
There are almost as many ways to enjoy absinthe as there are people drinking it. Yet too many still miss out on remarkable products because they are afraid of doing something wrong. We have seen visitors hesitate to taste simply because they did not know the “rules”. Others found their absinthe too strong but did not dare add more water. Some, on the contrary, found it too diluted after following a recommended ratio.
The first thing to remember is therefore very simple: start with a guideline, taste, then adjust.
A well-made absinthe keeps its character, aromas and balance across different levels of dilution. It can be enjoyed with more or less water, in very small quantities neat, over ice or, in some cases, in a cocktail.
The ritual is a framework, not a rulebook.
How many visitors have thanked us after hearing this simple answer to their question:
“Can I still add more water to my absinthe?”
Of course.
In the Val-de-Travers, the ritual takes on a particular dimension. The history of absinthe, the distilleries, the landscapes, the forests and the fresh water of the region all seem to belong naturally together. Water from our springs and fountains is particularly well suited to this slow, progressive style of tasting.
That does not mean that absinthe cannot be enjoyed properly anywhere else. But it can still be difficult to find places offering the complete experience: a quality absinthe, the right equipment, fresh water and enough time to guide the tasting.
Fortunately, it is perfectly possible to recreate this experience at home.
There is no need to own an antique fountain, six glasses and an entire collection of absinthe spoons from day one.
A good absinthe from the Val-de-Travers, a glass and very cold water are already enough.
Pour the water gradually, taste, adjust, and repeat until you find the balance that suits you.
A fountain, a suitable glass and an absinthe spoon allow you to take the experience further.
They do not magically make the absinthe better, but they give the tasting the time, gesture and sense of occasion it deserves.
The traditional ritual remains one of the best ways to fully understand absinthe. But it should never prevent anyone from creating their own experience.
What matters most is not following every rule to the letter. It is finding the way of enjoying absinthe from the Val-de-Travers that allows you to appreciate all its richness.
And perhaps, with time, to create a ritual of your own.
From the shop
A tribute to the golden age of the Green Fairy, featuring Art Nouveau aesthetics with delicate motifs and timeless elegance. Designed for the traditional absinthe ritual with refined craftsmanship.
From the shop
A contemporary fountain designed by Yann Klauser, combining a transparent reservoir with 100% Neuchâtel oak. Entirely manufactured in Switzerland — a refined reinterpretation of the traditional absinthe ritual.
From the shop
An emblematic absinthe blanche from the Val-de-Travers at 55% ABV. Artisanally distilled from carefully selected local plants, it reveals a direct and well-balanced anise profile faithful to the original recipe. Born from the distiller’s father’s clandestine recipe, it focuses on a clean and accessible anise profile — an authentic and immediate introduction to the house style.
