Absinthe is a strong-herbal liquor distilled with wormwood and anise. It can contains other aromatic herbs like star anise, anise seed, fennel, licorice, hyssop, veronica, lemon balm, angelica root, dittany, coriander, juniper, and nutmeg.

Absinthe originated in Switzerland as an elixir, yet it is better known for its popularity in late 19th and early 20th century France, particularly among Parisian artists and writers whose romantic associations with the drink still linger in popular culture.

The predominate flavor of absinthe is anise or licorice, which are similar.

In some cases, it is a language difference, while Absinth produced in the Czech Republic can describe a different product.

Absinthe is the spelling used by the Swiss and French, who were the first to produce and distribute absinthe.

Absenta is the spelling that is often used for Spanish produced absinthe.

Absinth is the spelling that is often used for German produced absinthe.

Many products produced in the Czech Republic (Bohemian-style) as Absinth contain little to no anise, fennel or other herbs normally found in traditional absinthe. What they do share in common with traditional absinthe is wormwood and high alcohol content, therefore, it should be considered a different product.

Traditionally, using the French method, absinthe is prepared by slowly pouring cold water over a cube of sugar resting on a slotted spoon placed over a glass containing a small portion of absinthe. The cold water dissolves the sugar, this solution trickles into the glass causing the absinthe to louch.

Click here to learn more about how to drink absinthe.

Absinthe is often referred to as la Fée Verte “The Green Fairy” because of its pale or emerald green coloring. It can also be left clear, typically referred to as "Blanche". A clear Swiss Absinthe is often referred to as la Bleue, getting its name by bootleggers during the prohibition period, and it still used today.

Absinthe is legal in many countries. There are still countries that prohibit and limit the production and sale of absinthe. For example, absinthe must be "thujone free" to be sold in the United States.

Even though absinthe containing thujone is prohibited in the United States, it is not a controlled substance.

On June 14, 2004 the Swiss Parliament lifted the 96 year old ban on absinthe.

We expect to see commercial Swiss absinthe in 2005-2006, including many brands offering "la bleue" (clear) absinthe, a style typical of Swiss absinthe.

As of October 2007, the TTB a bureau under the Department of the Treasury has updated policy regarding the use of the term "absinthe" on labels of distilled spirits products and in related advertising material. They have approved the use of the term "absinthe" on the label of a distilled spirits product and in related advertisements only if the product is "thujone-free" pursuant to the Food and Drug Administration's (FDA) regulations.

Absinthe containing thujone levels greater than 10 ppm cannot be sold in the United States because the U.S. Food and Drug Administration (FDA) does not allow the sales of spirited beverages that contain the chemical compound thujone.

Thujone is a monoterpenoid ketone consisting of two isomers, alpha and beta, that exist in varying ratios in different plants.  Plants such as cedar leaf, sage, tansy, thyme, rosemary and wormwood (an ingredient found in certain flavored distilled spirits such as absinthe) are known to contain thujone. It is beleived that Thujone is used in several modern products including Absorbine Jr.®, Vicks Vaporub, Gammel Dansk, and many more.

Modern commercially produced absinthe has been shown to contain a safe level of thujone.

In order to comply with European Union (EU) limits, the thujone levels in commercially distilled absinthe must be10mg/l or less. The thujone levels in commercially distilled absinthe in Germany must be 30mg/l or less.

As an example: before you could consume a toxic amount of thujone from drinking commercial absinthe, you would have been suffering from alcohol poisoning.

Modern analysis supports the theory that poor manufacturing processes, and adulterants such as antimony trichloride and cupric acetate, present in cheaper varieties of absinthe produced at the turn of century, of being a higher suspect for acute effects such as restlessness, vomiting, vertigo, muscular disorders, and convulsions.

Besides poor manufacturing processes, many of the studies and claims surrounding absinthism are questionable to begin with.

It is a Mediterranean perennial herb or shrubby plant (Artemisia absinthium) of the family Asteraceae (aster family). We know it as the bitter herb used to make Absinthe, and is the source for the chemical compound thujone. Read more about wormwood.

Any absinthe sold in the United States must be "thujone free", containing less than 10 ppm Thujone.

There are many international online stores that offer absinthe.

It is safe to buy absinthe online from recognized vendors and distributors.

Absinthe is a "prohibited" item and is subject to being seized by the United States Customs.

No.

Drinkers of absinthe experience a double action intoxication. This intoxication combines the effects of strong alcohol and a secondary effect reported to be a "clear-headed" feeling of inebriation.

Absinthe can have an effect that has been described as a "clarity" or "heightened state of mind".

Chemist and absinthe expert, T.A. Breaux describes it as a push-me, pull-you effect of the various herbs, some have a heightening effect while others have a lowering effect.

Vintage absinthe, sometimes referred to as "pre-ban" absinthe, is very rare. Pre-ban absinthe was produced before 1915. The best example of a pre-ban absinthe is Pernod Fils, produced in Pontarlier France. A bottle of pre-ban Pernod Fils in good condition can bring several thousand dollars.

The Pernod Fils company opened an absinthe plant in Tarragona, Spain in 1918. The Pernod Fils produced in Tarragona is consider a "post-ban" vintage absinthe. The availability of "post-ban" Pernod Fils is very limited, a bottle in good condition typically sell for two thousand dollars, if not more.

We recommend that you use extreme caution when purchasing vintage absinthe, especially from the Internet, an eBay auction, etc. We have heard of people lured into sending money with the hopes of acquiring vintage Pernod. In most cases, they receive nothing in return, or an original or fake bottle with a substitute absinthe. The seller assumes the buyer will not know the difference.

Pre-ban Pernod Fils produced in Pontarlier France is different from post-ban Pernod Fils produced in Tarragona Spain. The recipe, manufacturing processes, and ingredients were similar, however, variations in water and ingredients produced subtle differences in the final products.

Most Absinthours "connisours" agree that "pre-ban" Pernod Fils produced in Pontarlier France is the standard by which all other absinthe is judged.

This is a question that you have to answer for yourself. I recommend that you try a variety of brands to enhance your knowledge of absinthe. And like any product, some are considered better than others. A deluxe absinthe, which is distilled, will be of higher quality than a classic absinthe. There are speciality absinthe for those who want something different. I have also found that personal taste plays an important role.

La Bleue was the name given to absinthe that was produced by bootleggers in Switzeland during the prohibition period. La Bleue absinthe is clear, and known for it superior quality.

In the early 20th century, prompted by the temperance movement and winemakers, absinthe was publicized in connection with violent crimes supposedly committed while under the influence of the drink. Combined with the rising hard liquor consumption due to the wine shortage in France in the late 1800s, absinthe was called a social menace. Its critics said that Absinthe makes you crazy and criminal, provokes epilepsy and tuberculosis, and has killed thousands of French people. It makes a ferocious beast of man, a martyr of woman, and a degenerate of the infant, it disorganizes and ruins the family and menaces the future of the country.

Producing a quality absinthe requires distillation and experience. If you are fortunate enough to live where home distillation is legal, you can learn to produce quality absinthe.

Owning and operating a distiller, without a license, in many countries, including the United States, is illegal.

No.

Yes. Our experience with this method did not produce the quality of absinthe that we enjoy.

Absinthe is primarily produced in France, Spain, Germany, and Portugal. Prior to June 14, 2004, a great deal of absinthe was produced illegally in Switzerland by an underground community of boot leggers. This absinthe is called, "la bleue", and is typically clear (blanche).

They are guidelines established by the EU to regulate the thujone levels found in alcoholic beverages produced in member states, which includes absinthe production.

10 mg/kg in alcoholic beverages with more than 25% ABV (Alcohol by Volume).

35 mg/kg in alcohol labeled as bitters.

Here is a list of the different herbs that have been used in the making of absinthe:

wormwood, anise, licorice, hyssop, veronica, fennel, lemon balm, angelica, dittany, coriander, juniper, and nutmeg. I'm sure there are others.

Read more about the herbs for making absinthe.

This is when absinthe turns to a cloudy, opalescent white when water is added.

Some absinthe will not louche when water is added because it contains little to no anise.

(Absinthe Ordinaire)

Large dry and clean wormwood - 2.5 kg

Dry Hysope flower - 500 g

Melisse citronnee dry - 500 g

Crushed Green Anis - 2 kg

Alcohol 85% - 16 litres

For examples of absinthe recipes.

If your plan is to enjoy your absinthe soon after receiving it, it is suggested that you store it in an area free of direct sunlight or extreme temperatures.

The requirements for mid to long-term storage are:

1. Cool and steady temperature 13 - 18 degrees Celsius (55 to 65 degrees Fahrenheit).

2. Protection from direct sunlight and vibration.

3. Bottles with a cork may be stored on their sides and rotated to insure that the cork remains moist.

4. Bottles with screw on caps may be stored upright. Caps may be checked to insure that they are snug. We suggest storing screw on cap botttles upright because screw on caps are famous for leaking. We want you to consume your absinthe rather than loose it due to a leaky cap.

Visit the absinthe history section.

Visit the absinthe articles section.

Visit the new Buyers Guide to Absinthe Accessories.