St. George Absinthe Verte is an American absinthe verte — a green, anise-and-herb-forward spirit in the classic absinthe tradition — and it is poured at Grappa in Seattle’s Queen Anne neighborhood. Made by St. George Spirits in Alameda, California, it earned a place in history as the first absinthe legally produced in the United States after the long American ban was lifted. We keep it on the list for its craft, its layered herbal depth, and the ceremony of the traditional absinthe pour.
About the Producer
St. George Spirits is a pioneering craft distillery in Alameda, California, where distiller Lance Winters spent years perfecting an absinthe recipe. When the U.S. ban on absinthe was overturned in 2007, St. George released the first American-made absinthe in nearly a century — a milestone that helped relaunch the category in the United States. The distillery is known for its hands-on, ingredient-driven approach to spirits.
Style & Production
St. George Absinthe Verte begins with wormwood, fennel and star anise infused in brandy and then distilled. The resulting distillate is infused with a generous bouquet of herbs — including mint, tarragon, basil, lemon balm, hyssop and stinging nettle — which give it both its green color and its remarkable complexity. The result is a richly layered absinthe verte made for the traditional ritual of iced water and sugar.
Tasting Notes
The aroma is intensely herbal, with star anise and fennel woven through fresh mint, basil and garden greens. The palate is lush and complex, leading with anise and licorice and unfolding into layers of herb and a cool, faintly bitter wormwood edge. The finish is long, green and cooling, with anise and herbs lingering well after the sip.
What to Pair It With
Its bold anise-herbal profile makes a memorable opener or closer: enjoy it with our Fresh Oysters, alongside Pesto Mussels, or with a shared Charcuterie Board. See the full dine-in menu for more.
How It’s Served at Grappa
St. George Absinthe Verte is poured at $16, served in the traditional absinthe ritual with iced water and sugar to draw out its louche, or in a cocktail.
FAQ
Where is it from?
It is made by St. George Spirits in Alameda, California, and was the first absinthe legally produced in the United States after the ban was lifted in 2007.
What does it taste like?
It is lush and complex, leading with star anise and licorice and unfolding into mint, basil and garden herbs with a cool, faintly bitter wormwood edge.
How is it traditionally served?
In the classic absinthe ritual, iced water is slowly dripped over a sugar cube into the spirit, which clouds into a milky green louche.
When you’re ready, book a table, explore the cocktail & spirits list, and browse the dine-in menu.
