Young & Yonder Spirits Fellows & Foragers Absinthe


Putting the spotlight on domestic Absinthe, we’re grabbing a sugar cube and a slotted spoon and are ready to reach a spirited nirvana. Husband and wife team Josh & Sarah Opatz founded Young & Yonder in 2013 as a grain-to-bottle distillery after leaving their city lives and moving north to Healdsburg in the heart of Sonoma County’s wine country. Embracing the craft of distillation and diving headlong into research and testing of recipes, mashbills, botanical mixes and distillation techniques they are producing some of the most interesting spirits we’ve found in a while. This absinthe is produced with eleven botanicals, including the traditional: wormwood, fennel, and anise, as well as the esoteric: ginger, eucalyptus, and tarragon, which macerated and distilled with the neutral corn spirit to draw out flavor and complexity. These spirits are not available outside the local market so these are some real insiders’ treats.

This doesn’t *need* the sugar cube treatment, but drop an ice cube in the glass and watch the louche effect take hold, giving it a creamy, milky appearance. The aromas are reminiscent of a good broth in a Vietnamese Pho restaurant with the added note of licorice. The aromatics give way to citrus, mint, and gingery spice.

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