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

For nearly a century, distillers kept the techniques and recipes alive, away from prying eyes. The expertise was passed down from generation to generation, often within a discreet, family setting.

This period profoundly shaped absinthe’s identity. It became a rare product, tied to a specific region and a unique history.

Starting in the 2000s, with the lifting of the bans, these practices emerged from the shadows. Distillers could once again produce freely and claim their heritage.

Today, this legacy is reflected in the diversity of absinthes available. Each distillery develops its own style, while remaining part of a continuous tradition.

Absinthe thus remains a living product, a blend of memory, expertise, and renewal.