St. George Absinthe Verte 750ML

St. George Absinthe Verte 750ML is a 120-proof (60% ABV) American craft absinthe distilled from a brandy base in Alameda, California. One of the first true absinthes approved for U.S. distribution after the 2007 lifting of the domestic ban, it earned a Gold Medal at the 2010 San Francisco World Spirits Competition and 89 points from Wine Enthusiast.

Quick Facts: ABV: 60% (120 proof)  |  Origin: Alameda, California, USA  |  Style: Verte (Green) Absinthe  |  Distillery: St. George Spirits

Production & Heritage

St. George Spirits, founded in 1982 in Alameda, California, built its reputation on artisan eau de vie before turning its copper pot stills toward absinthe. The production begins with a fine brandy base infused with wormwood, fennel, and star anise—a deliberate departure from the traditional green anise used in classic European recipes. After distillation through copper pot stills, the spirit undergoes a secondary botanical infusion of fresh mint, tarragon, Genovese basil, lemon balm, hyssop, and stinging nettles, which imparts an intense emerald green color. Over time, chlorophyll from these botanicals breaks down with exposure to light, shifting the liquid toward a characteristic feuille morte (dead leaf) hue—a natural marker of authenticity that distinguishes it from artificially colored absinthes.

Tasting Notes

Aroma: Striking star anise and licorice lead immediately, followed by bright lemon zest and cool mint leaf. Deeper inhales reveal fennel, fresh basil, and a subtle wormwood earthiness that anchors the bouquet.

Taste: The entry is warm and anise-forward, cushioned by the brandy base's underlying richness. At mid-palate, herbal grassiness emerges—tarragon, lemon balm, and a distinct mint-leaf edge that keeps the sweetness in check. White pepper, violettes, and a celery-like vegetal note add layers of unexpected complexity.

Finish: Long and intensely herbal, with liquorice root and wormwood bitterness lingering alongside a menthol-black pepper bite. The brandy warmth returns at the tail, grounding what is otherwise an extremely botanical spirit.

How to Drink St. George Absinthe

The traditional louche preparation—slowly dripping ice-cold water over a sugar cube balanced on a slotted spoon—remains the best way to experience the full botanical range. A ratio of roughly three to five parts water to one part absinthe opens the aromatics without drowning them. Beyond the classic serve, this absinthe works in several cocktails: a Corpse Reviver No. 2, where its herbal intensity replaces generic absinthe rinses with genuine character; a Sazerac, where the star anise and wormwood amplify the rye whiskey's spice; and a Death in the Afternoon (absinthe topped with Champagne), where the brandy base integrates seamlessly with sparkling wine.

Best For

• Introducing a spirits enthusiast to authentic, craft-distilled absinthe
• Building a home bar focused on classic pre-Prohibition cocktails
• Gifting a collector interested in historically significant American spirits
• Hosting a tasting night comparing Old World and New World absinthes

Frequently Asked Questions

What does St. George Absinthe taste like? It leads with bold star anise and licorice, layered with fresh herbal notes of tarragon, basil, mint, and lemon balm, all supported by a warm brandy base. The finish is long and bitter with wormwood, menthol, and black pepper.

How does St. George Absinthe compare to Lucid Absinthe? Both were among the first true absinthes approved for U.S. sale after the 2007 ban was lifted, but they differ significantly in base spirit—St. George uses brandy while Lucid uses a neutral grape spirit. St. George also employs star anise rather than green anise and includes unconventional botanicals like stinging nettles and basil, resulting in a more herbaceous and complex profile.

Is St. George Absinthe good for cocktails? Its high proof and layered botanical complexity make it an excellent cocktail ingredient, particularly in drinks like the Sazerac and Corpse Reviver No. 2 where absinthe plays a supporting but essential role.

Where is St. George Absinthe made? It is distilled at St. George Spirits in Alameda, California, a craft distillery founded in 1982 that operates copper pot stills on the grounds of a former naval air station on the San Francisco Bay.

What foods pair well with St. George Absinthe? Dark chocolate truffles complement the anise and wormwood bitterness. Fresh oysters on the half shell mirror the herbal, almost briny character. Herb-crusted lamb pairs well with the tarragon and basil notes. Aged Comté or Gruyère cheese balances the spirit's intensity, while fennel-based salads echo the botanical profile.

What sizes does St. George Absinthe come in? The standard bottle size is 750ml, which is the most widely distributed format for this expression.

Is St. George Absinthe worth the price? It positions as a premium craft absinthe, justified by its brandy base, copper pot distillation, labor-intensive secondary botanical infusion, and status as a pioneering American absinthe. For drinkers serious about the category, it represents genuine quality rather than novelty.

Why St. George Absinthe?

This was one of the absinthes that reopened the American market after decades of prohibition, and its production methods remain more labor-intensive than most competitors. The brandy base gives it a richness that neutral-spirit absinthes cannot replicate, while the secondary infusion of fresh herbs—including the unusual addition of stinging nettles and Genovese basil—creates a botanical fingerprint unlike any European or domestic rival. Its Gold Medal at the 2010 San Francisco World Spirits Competition and 89-point Wine Enthusiast rating confirm that the unconventional choices translate into a spirit taken seriously by critics. For anyone exploring absinthe beyond the cliché, this remains a benchmark American expression.