Today! We’re talking about all things Absinthe. It’s bracing. It’s black licorice-y. It’s a little spooky and a lot misunderstood. But why did absinthe get such a bad rap and why should it have never been banned? How is it made? Find out when Master Distiller Nathan Perry makes – and explains – this fascinating, green, big-flavored spirit.

Through his expertise and dedication, Perry showcases the rich heritage and craftsmanship behind absinthe, inviting you to appreciate its complexity and historical significance, whether enjoyed in a classic cocktail like the Sazerac or through the ritualistic experience of an absinthe fountain.

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