Named after the mythical Balkan dragon Zmaj, this Serbian juniper barrel-aged absinthe is an absolute thing of beauty. Typically the leaky, difficult-to-cooper Balkan wood is used for aging balsamic vinegar, but in this case it adds pepper, spice, and lift to all the botanicals present in the spirit. Using a pot-distilled muscat brandy base, classic botanicals like wormwood and fennel are used to add bold flavors of anise and licorice, bolstered by a Chartreuse VEP-like herbaceous backbone. At 65%, the absinthe is massive in its intensity, but never does the alcohol overpower the intricate flavors. Put simply, this is one of the best American absinthes we've tasted since the ban was lifted a number of years back.
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