Top 14 Swiss Spirits

Seven Seals Innovation, based in Stans, Switzerland, is a pioneering company specializing in the production of whisky and rum. Known for its innovative "Stockhausen" method, the company has revolutionized the maturation process by significantly reducing the time required for spirits to reach their optimal flavor profile. Seven Seals combines traditional craftsmanship with cutting-edge technology, offering a range of premium products that cater to diverse tastes.

Their portfolio includes the Classic Line, featuring finishes such as Amarone, Peated Port, Port, and Sherry Wood, as well as the Zodiac Line, a series of limited editions inspired by the zodiac signs, each with unique flavor profiles. The Rumundo line represents Caribbean rums refined in Switzerland, blending exotic flavors with Swiss precision, while Beaver's Dram is a Canadian rye whisky aged in port wine casks to develop sweet and rich aromas. With a focus on sustainability and innovation, Seven Seals has garnered numerous awards for its exceptional quality and innovative approach.

The company continues to set new standards in the spirits industry, offering distinctive products that reflect its dedication to excellence and creativity.Expand

Jurassic Spirits is a premium craft distillery located in the picturesque Jura region of Switzerland, known for its dedication to producing high-quality, small-batch spirits. Inspired by the natural beauty and pristine environment of the Jura mountains, the distillery combines traditional craftsmanship with modern innovation to create unique and exceptional products.

The distillery takes pride in its sustainable approach, using natural ingredients and eco-friendly methods to minimize its environmental impact. Jurassic Spirits’s commitment to excellence and attention to detail have positioned it as a standout name in the Swiss craft spirits market, appealing to gin enthusiasts and connoisseurs seeking authentic and high-quality products.

With its unique blend of tradition, innovation, and local character, Jurassic Distillery continues to elevate the Swiss spirits industry, offering a memorable drinking experience that reflects the essence of the Jura region.Expand

Williamine is a fruit brandy distilled from locally grown Williams pears. It is produced in Martigny, Valais, and the name has been protected by Morand distillery since 1953. A highly-prized version comes with the whole pear inside the bottle. Williamine is a clear and transparent spirit with intense fruity aromas and flavors reminiscent of ripe pears. It is bottled at 43% ABV. It can be enjoyed as an aperitif or a digestif, but it can also be incorporated into cocktails or long drinks. Expand

This alcoholic beverage is produced with a base of a neutral spirit that is infused with a blend of botanicals, primarily the leaves of Artemisia absinthium, an ancient medicinal plant that is also known as wormwood or simply absinthe. Other flavorings usually include different combinations of anise, fennel, melissa, coriander, or other botanicals. The result is a clear spirit often called white or blanche absinthe. Green or verte absinthe is made with maceration of plants, while some, usually low-quality versions, can be artificially dyed. Although a doctor Pierre Ordinaire is often credited as the inventor of absinthe, the truth is that the plant has been used for centuries before the alleged Ordinaire’s creation. Absinthe or absinthe-based beverages were primarily enjoyed as health tonics, and it was only in the 1800s that it started to be perceived as an alcoholic beverage. The drink rose to fame when it became a popular choice among the French bourgeoisie. The popularity of absinthe coincided with the phylloxera, a disease that destroyed most of the vineyards in Europe. Although wine was still preferred choice among the Europeans, the popularity of absinthe was a heavy blow to the wine industry. It was then that the alleged marketing campaigns against absinthe, which were supposedly fueled by winemakers, started to appear. Absinthe was portrayed as a hallucinogenic spirit that led people to madness and violence. At the beginning of the 20th century, it was first banned in Switzerland, and then in the rest of Europe. The true reason behind the ban was thujone, a chemical compound found in wormwood. Although thujon is a toxic substance, the amount present in absinthe cannot cause hallucinations, but it does have psychoactive effects. Because of that, it is considered that genuine absinthe must have thujons. Otherwise, it can be classified as an aromatized drink similar to absinthe. It was only in the 1990s that the regulations have changed, allowing for revival in production and easier distribution of absinthe. Today, the biggest absinthe producers come from France, Germany, Switzerland, and the Czech Republic. High-quality absinthe is light and herbaceous, and it is best served in a glass over which ice-cold water is slowly dripped. Often, a perforated spoon is put on the glass and topped with ice or a sugar cube. The novel technique of burning the sugar cube and allowing it to melt is not the traditional way absinthe is consumed. Expand

Abricotine is a clear, colorless fruit brandy that is characterized by its dominant apricot flavor and subtle almond nuances. It is distilled from pitted and fermented Luizet apricots that are cultivated in the Valais area and are especially suitable for distillation. The final distillate is cut with water to achieve the desired 40% ABV. Abricotine is best appreciated as a digestif, preferably served neat and well-chilled, but it also incorporates well in cocktails and desserts.Expand

Poire Williams is a type of eau-de-vie (fruit brandy) that is distilled from fermented Williams pears. The production of this clear and colorless spirit is mostly associated with France, Switzerland, and Germany. The drink is often sold with a whole pear inside the bottle—this is achieved by attaching the bottle to a branch with a small pear. The fruit is tucked inside and then allowed to grow inside the bottle. When it’s ripe, the fruit is cut off, and the distilled spirit is then poured inside. This brandy is usually of high quality, with clean and crisp flavor and ripe pear aromas. It is traditionally enjoyed as a digestif. Expand

This renowned cherry brandy has been produced in the Zug region for over two hundred years. It is distilled from local cherry varieties and results in a clear, colorless spirit that is characterized by an intense, fruity flavor and subtle almond nuances. Best served slightly chilled, Zuger kirsch is traditionally enjoyed neat, preferably as a digestif. The brandy is also known for its versatile culinary use. It is one of the essential ingredients in Zuger kirschtorte (Zug cherry cake) and spiced Basler läckerli cookies.Expand

Damassine is a Swiss plum brandy that is traditionally produced in the Canton of Jura. It is distilled from fermented damson (damassine) plums. These small red plums are cultivated across Europe, but their origin still remains unclear. The brandy is clear and colorless, with a strong cherry aroma and subtle herbaceous and almond notes. Damassine holds a protected AOP (PDO) status, and the entire production must take place in the designated area. When distilled, the brandy can only be mixed with regional water to reach the desired 40% ABV. It has to be aged for a minimum of six months. This potent and aromatic brandy is served at room temperature, and it is best enjoyed as a digestif. Expand

This clear, colorless fruit brandy is distilled from ripe, locally grown cherries, and it can be produced in the entire canton of Zug as well as several municipalities in the canton of Schwyz and Lucerne. Rigi kirsch has a distinctive, intense fruity flavor that is complemented by a subtle bitterness. The drink is usually served neat, but it can also be incorporated into desserts, cheese fondue, coffee, or tea.Expand

This clear, colorless fruit brandy is produced from fermented Williams pears that are cultivated in Valais. The final distillate is combined with water to reach the desired 40% ABV, and it is then aged for a minimum of six months. This strong spirit is characterized by its intense pear flavor and subtle herbaceous aromas. It is usually enjoyed as a digestif that is best served neat and well-chilled, but it is also incorporated in cocktails and desserts.Expand