Kübler was launched in 1863 by J. Frederic (Fritz I) Kübler in Travers, Switzerland. Travers is a village of the Val-de-Travers, the birthplace of Absinthe.
This stunningly beautiful and mythical region sits on the Eastern border of France. Its unique microclimate is a key factor in the quality of the ingredients that are grown in the region and used in the production of Kübler Absinthe. Fritz opened his Blackmint Distillery in 1875 and was the recipient of numerous awards and medals in competitions around the European theatre before the Swiss government banned Absinthe in 1910.
In 2001, the Swiss ban was lifted and the brand was revived by Fritz’s great grandson, Yves Kübler, who runs the present-day distillery only a few miles from its original site in the Val-de-Travers. Yves produces Kübler according to the brands original formula and it includes all the elements presented to the market in 1863.
The principal ingredients in Absinthe are the herbs Grand Wormwood and Anise that provide the balance between bitter and sweet and make the taste of the spirit so compelling. Kübler uses a grain neutral base of Swiss wheat and also includes Hyssop, Lemon Balm, Coriander, Star Anise, Fennel, Artemisia Pontica and Mint according to its original formula. Kübler is 53% vol and 72% vol. for the “Verte Suisse”