Hill's Absinthe is produced by macerating (and sometimes distilling) selected herbs, mainly wormwood (Artemisia absinthium), along with anise, fennel, coriander and 8-11 other herbs, according to a family recipe that is over 90 years old. Absinthe has a traditional green colour thanks to chlorophyll, without artificial colourings.
The Hill’s brand originates from a family distillery founded by Albín Hill in 1920 in the Czech Republic. After nationalisation and a hiatus, the family business was revived after the Velvet Revolution in 1989, when Radomil Hill restarted production in Jindřichův Hradec. Hill's Absinthe was one of the first post-revolution absinthes to be launched on the market.
This absinthe has a distinctive bitter taste caused by absinthin, with typical herbal tones of wormwood that are slightly spicy and strong. The 70% alcohol content gives the drink a distinctive strength. It is best served well chilled in liqueur glasses, ideally with the absinthe ritual (sugar cube and water) or as a base for cocktails.
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