Maison ALANDIA Absinthe

Maison ALANDIA is a decidedly complex absinthe. It is distilled from 16 different herbs, including wormwood, anise, veronica herb, angelica root, coriander seed, pontica, fennel and vanilla. In addition to the complex absinthe recipe, there is a strong focus on the distillation process.

As in ancient times, the still is heated with wood and each distillation process, which is only 30 liters, takes a full 10 hours. This allows the ingredients of the herbs to be released particularly well, giving Maison ALANDIA its incomparably aromatic, intense flavor.

Anise is used in the recipe of Maison ALANDIA Absinthe, but the taste picture is by no means "licorice". Rather, one experiences an herbal symphony that begins with the sweetness of fennel, is followed by the tart note of wormwood, and fades with a slightly nutty note from the coriander seeds used.

The cloudiness is decidedly dense and when water is added slowly, one can very nicely observe how the louche rising in the glass very slowly takes over the clear green layer of the absinthe. Drinking the first sip, you immediately taste that this absinthe is something very special: A historical dedication.

The absinthe tradition of the Eichelberger family:

A great-great grandfather of the family, Eduard Heinrich Nötzel, lived in Danzig from 1800 to 1874. He took over his father's wood wholesaling business and with it the Nötzel family's civic coat of arms. An old advertisement in the "Neuester Wegweiser für Fremde und Einheimische" shows that he expanded the business considerably and, in addition to various spirits and liqueurs, also produced his own "Extracte d'Absinthe".

In his inn "Zum Elefanten" he offered his specialties for tasting. In our photo gallery you can see an old label showing the elephant above the "Nötzel" name. Eduard Heinrich Nötzel's son, Otto Louis Nötzel, continued the flourishing business.

Unfortunately, he died early and his son was still too young to take over the management of the company. Therefore, the business was discontinued around 1900 and the activities were almost forgotten in the turmoil of the two world wars and the abandonment of the family seat in Gdansk. Almost, because since 1997 the production of spirits and absinthe by the Wild family is experiencing a renaissance.

With great attention to detail, mainly fruits of the surrounding orchards owned by the family and herbs from their own herb garden are refined into fine brandies.