After it was banned in the early 20th century, absinthe did not disappear entirely. In certain regions, particularly in Val-de-Travers, it continued to be produced clandestinely.

For nearly a century, distillers kept the techniques and recipes alive, away from prying eyes. This expertise was passed down from generation to generation, often within small, close-knit circles.

This period left a deep imprint on absinthe’s identity. It was no longer just a popular spirit but became a niche product, tied to a specific region and a unique history.

With the gradual lifting of bans beginning in the 2000s, these practices emerged from the shadows. Distillers could once again produce absinthe and claim their expertise.

Today, this legacy is reflected in the diversity of absinthes available. Each distillery carries on a distinct approach, style, and sensibility.

Straddling tradition and modernity, absinthe remains a living product, deeply rooted in its region of origin.