Maison ALANDIA Absinthe

Maison ALANDIA is an extremely complex absinthe. It is distilled from 16 different herbs, including wormwood, aniseed, veronica, angelica root, coriander seeds, pontica, fennel and vanilla. In addition to the complex absinthe recipe, a strong focus is placed on the distillation process.

As in the old days, the still is heated with wood and each distillation process, which only takes 30 liters, lasts a full 10 hours. As a result, the ingredients of the herbs are released particularly well, giving Maison ALANDIA its incomparably aromatic and intense taste.

Although aniseed is used in the recipe for Maison ALANDIA absinthe, the taste is by no means "licoricey". Instead, you experience a herbal symphony that begins with the sweetness of fennel, is followed by the tart note of wormwood and ends with a slightly nutty note from the coriander seeds used.

The cloudiness is extremely dense and when water is added slowly, it is easy to see how the louche rising in the glass slowly takes over the clear green layer of the absinthe. When you take your first sip, you can immediately taste that this absinthe is something very special: A historical dedication.

Maison ALANDIA Absinthe was awarded the gold medal for best absinthe at the Concours International de Lyon 2026 and the Craft Spirits Awards 2026.

The absinthe tradition of the Eichelberger family

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

He offered his specialties for tasting in his inn "Zum Elefanten". 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 young and his son was still too young to take over the management of the company. The business therefore ceased around 1900 and its 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 Wild family has been experiencing a renaissance in spirit and absinthe production.

With great attention to detail, fruit from the surrounding orchards and herbs from the family's own herb garden are refined into fine spirits.