Inspired by a 19th Century recipe, this absinthe is distilled the traditional way. Joual Vert combines authenticity and Quebec’s terroir by using Wormwood grown in the Eastern Townships. Made from another 12 botanicals, among them fennel and green anise, it has a perfect balance between mellowness and bitterness.
Inspired by a 19th Century Franco-Swiss (where it was called la Bleue even if white!) recipe, this White Absinthe is distilled the traditional way. Fleur Bleue combines authenticity and Quebec’s terroir by using Wormwood grown in the Eastern Townships. Made from another 12 botanicals, among them fennel and green anise, White Absinthe is smoother and less bitter then the green absinthe, which makes it different from its counterpart JOUAL VERT.
(Sea Buckthorn Gin)
Inspired from Québec’s terroir and the land of the Natives, Wendigo Gin realy surprises with its aromatic potency floral and spicy ! Excellent for a top G&T!
PANORAMIX gin’s very distinctive hue comes from the blue pea’s flower (Clitoria ternatea) and this is what accounts for the change of colour when a tonic or a lemon is mixed with it.
With ingredients like the elderberry and boreal spices such as the peppery green alder from northern Quebec, this gin offers a unique aroma while leaving one with a sense of mystery as to the other aromatics rounding off its offering.
L’Absintherie des Cantons is a family-owned business located in Granby, in the Eastern Townships. Its creation is the fruit of years of hard work. Our products are distilled slowly, in small batches and with great care. We use locally-grown, handpicked plants.
Our story began with an absinthe tasting in 2013. This was followed by a long trip in the land of the Green Fairy, in France and Switzerland, in quest of the origins of this mysterious elixir; during this time, we gleaned the knowledge required to produce high-quality, authentic absinthe reminiscent of “La Belle Époque”.
Absinthe has its roots in the Swiss town of Val-de-Travers toward the end of the 18th century. Initially developed as a medication by Henriette Henriod, it was then marketed for the first time as a spirit by Henri-Louis Pernod. The medicinal uses of the absinthe plant (Artemisia absinthium) used in the beverage have been recognized since antiquity.
The drink became the muse of such intellectuals and artists as Van Gogh, Verlaine, Rimbaud, Toulouse-Lautrec, and Baudelaire, among others. It was even made France’s national beverage toward the end of the 19th century. During this period, at cocktail hour -- nicknamed “l’heure verte” (“Green Hour”) -- people of all classes and walks of life drank absinthe.
Absinthe became so wildly popular that temperance leagues and winegrowers rose up against it. The Green Fairy was demonized and accused of causing madness.
Absinthe was banned in Sweden in 1919 and France followed suit in 1915.
The French invented the pastis, his aniseed cousin, while the Swiss continue to produce absinthe clandestinely with stills hidden in the walls. It took almost a century before it was allowed again in Switzerland in 2005 and in France in 2011.