London’s Devil’s Botany, the UK’s first dedicated absinthe distillery from the founders of The Last Tuesday Society, has launched a new absinthe that doesn’t cloud.

The distillery has adopted the regulations that define London Dry Gin to produce its new recipe London Absinthe.

“Innovation is key to unleashing absinthe’s untapped potential,” said Rhys Everett, co-founder of Devil’s Botany Distillery.

“In the same way that distilleries have embraced the less juniper-forward contemporary style of gin, there is room for experimentation within the world of absinthe. The liquorice-like flavour of green anise and fennel seed is slightly less dominant in this new genre of absinthe, allowing supporting flavours and aromas of other botanicals to stand out.”

Traditionally, distilled absinthes cloud when diluted, an effect called louching, due to the presence of the organic compound anethole, found in green anise and fennel seed.

The Devil’s Botany is still distilled with the required trinity of grand wormwood, green anise and fennel seed, but with supporting flavours including lemon balm, peppermint, and elderflower and bottled at 45% abv.

“It’s our mission to change the way people think about absinthe and to reintroduce it to consumers as a high-quality botanical spirit that is loud and full of flavour,” said Allison Crawbuck, co-founder of Devil’s Botany Distillery

“We want to unleash the future of absinthe and bring relevance back into the category. By disrupting tradition, we are showcasing that quality craftsmanship and innovation can coexist within the world of absinthe.”