Hill’s Absinth is made by macerating (and sometimes distilling) selected herbs, mainly wormwood (Artemisia absinthium), along with anise, fennel, coriander, and another 8 - 11 herbs according to a family recipe that is over 90 years old. Absinthe has a traditional green color due to chlorophyll, without artificial colors.
The brand Hill’s comes from a family distillery founded by Albín Hill in 1920 in the Czech Republic. After nationalization and a break, the family business was revived only 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 hit the market.
This absinthe has a pronounced bitter taste due to absinthin, with typical herbal notes of wormwood that are slightly spicy and strong. The alcohol content of 70% gives the drink a distinct strength. It is best served ice-cold in liqueur glasses, ideally with the absinthe ritual (sugar cube and water) or as a base for cocktails.
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