Born in Boston; perfected in Switzerland, Butterfly is the first pre-ban absinthe of American origin to return to the USA. Born around 1902, it was made by P. Dempsey and Co. whose distillery was at 117 Merrimac Street, Boston (now sadly a car park!). A surviving empty bottle and the 1905 trademark registration seemed to be all that survived but these encouraged Brian Fernald, a Boston-based absinthe and cocktail historian, to search for more. After several years, he discovered the family's hand-written recipe book. He then chose Claude-Alain Bugnon, the Swiss distiller of La Clandestine, to bring back Butterfly, using more than sixty steps in a production process taking three days.
Created more than 100 years ago for American consumers who may have been looking for a slightly more accessible taste profile, Butterfly adds citrus and mint notes to the flavors of anise and fennel and the slight bitterness of wormwood, and this flavor marriage makes it a perfect absinthe for the classic drip serve, while it is also especially suitable in “digestive” cocktails and in those with a fruit base.
Product of Switzerland
Alcohol by Volume: 65%