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The "honey" Absinthe: Mead Base Absinthe uses a distillate of 3 years old mead (honey wine) as an alcohol base. The Absinthe recipe consists of just 6 herbs to preserve the fine and sweet smack of the honey base. Overall, the taste is very fine with only a low amount of anise and fennel. Only 110 liters are disitilled per year. The distiller is Mr. Zufanek, producer of Absinthe St. Antoine and La Grenouille.

Mead Base absinthe is unique among absinthes in that in place of the more traditional grain alcohol or grape spirits, Martin Zufánek employs a distillate from his own three-year-old Zufánek Mead in which to macerate the herbs. After the initial maceration with aromatic herbs grown exclusively from their fields the product is then redistilled.

The inimitable aroma of sweet honey in combination with wormwood, anise, fennel, hyssop and Roman wormwood distinguishes this product that no other abinthe comes close in taste and aroma.