The Absinthe Xenta Absenta is obtained through a secret formula respecting the original and legendary 1926
recipe.
Xenta Absenta absinthe provides for the long and careful mixing of 10 herbs and spices, predominantly of Alpine origin, into exceptional quality alcohol.
Thanks to the effectiveness of their active ingredients, the ten selected herbs, mostly medicinal plants,
deliver a delicious aroma and a strong and enveloping flavour.
Artemisia Absinthium, the main ingredient used for Xenta Absenta absinthe , grows in the Alpine mountains, in the north of Italy, at 2000 meters above sea level.
Only its floral tops, cut before flowering, are used. All this is done to produce the highest quality and offer our consumers an absinthe elixir with an unmistakable taste and aroma.
Its traditional green colour, unmistakable taste and secret recipe make of Xenta Absenta the only true heir
of the 800's "cursed liquor", consumed by artists and bohemians.
However, these characteristics also give it a modern flavour at the same time, in line with times and suitable for mixing.
Whilst maintaining a strong link with the past, tradition and the historical method of consumption XENTA ABSENTA Absinthe ,
is also an extremely modern product that looks to the future.
The use in mixing, the great challenge of the present days, also has deep roots in the past.
It is no coincidence that, in the recently published book by Harry Craddock (The Savoy cocktail book), of the 500 or
so historic cocktails of the legendary Savoy Bar in London, no less than 100 are absinthe - based.
The new recipe in fact, with its spicy taste and hints of herbs makes the product easily usable for the twist
(reinterpretations) of traditional cocktails like Negroni, Americano, Manhattan, Martini cocktail, Tiki, Spritz
and many others, but also for the creation of new, original and modern cocktails, which can adapt to the
tastes of the most varied categories of consumers.
