We start with imported Chilean pisco, placing it in our small 150 liter copper pot-still, and carefully adding the traditional Absinthe botanicals: anise, grande wormwood, and sweet fennel, together with a number of proprietary botanicals. Before it is bottled, it must undergo a coloring step. While many commercial absinthes are colored artificially, ours is colored traditionally by placing our hand selected coloring herbs, hyssop, melissa and roman wormwood, in cheesecloth and steeping the blend in new make Absinthe.