The inspiration for Absinthe Regalis arises from a curious elixir unearthed from the recipe books of London’s 18th century apothecaries. Copper pot distilled with British wheat spirit and 22 botanicals including grand wormwood, green anise, sage, galangal and fennel seed, it is then infused with cinnamon, cardamom and nutmeg, and the resulting expression boasts deeply herbaceous and luxuriously spiced notes.