Gin
Rarner Gin
CHF 30
View BottleAnise: Cool Sweetness
From absinthe to fruit brandies: anise belongs to the distilling culture of the Alps. In Hiemalis it sets a cool, sweet-spicy accent between the warm spices.
A spice with Swiss history
Switzerland has known anise for centuries — from Val-de-Travers absinthe to the anise bread of Christmas baking. Its oil anethole tastes sweetish yet cool, almost menthol-like. Exactly this dual nature makes it so valuable in a distillate: it sweetens without weighing down.
Anise in Hiemalis
In Hiemalis the anise runs as a cool thread beneath the warm spices: it links the licorice roundness to the hibiscus freshness and keeps the finish clear. A quiet performance — but take it away and the gin is missing something.
Salzmann Distillery
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Delivery across Switzerland — straight from the distillery in Raron.
Frequently Asked Questions
Does Hiemalis taste like absinthe or ouzo?
No — the anise is far too finely dosed for that. It stays a supporting actor in the spice ensemble, not a lead aroma.
Why does anise suit a winter gin?
Because it belongs to Christmas baking as much as cinnamon and cloves — and because its cool sweetness balances the warm spices.
Which Johann Gin contains anise?
Hiemalis — there anise belongs to the winter gin’s eleven-botanical ensemble.