This is similar to what is generally referred to as “bathtub” gin. Many modern absinthes are made using cold compounding, which is the process of cold mixing flavoring oils and coloring agents with neutral alcohol. Especially since it is considered to perform a similar function in aging absinthe as tannins do in wine. Many absinthe connoisseurs believe that genuine chlorophyll is vital to create complex absinthe. Botanicals such as petite wormwood, hyssop, and Melissa are typically soaked in the distillate to unleash their flavors.Ĭhlorophyll, which gives absinthe its trademark green hue, is also soaked together in this mixture.Ī verte absinthe is a name given to this style of absinthe. In the case of French absinthe, it is commonly subjected to an additional maceration after distillation. In contrast, others can be colored simply by adding artificial or natural coloring. Several clear absinthes are bottled straight at this stage. Naturally, this distillation produces a colorless distillate that typically leaves the still at somewhat more than 70% ABV. The botanicals are macerated in alcohol before redistilling one or more times, often in a copper pot still. The similarities between absinthe and gin distillation are evident.
It can be distilled or cold compounded, with distillation producing a higher quality spirit. How is Absinthe Made?Ībsinthe, like gin, is basically just a flavored liquor. In some instances, this process is omitted, resulting in "white" absinthe instead. Most producers now use artificial coloring to achieve and/or stabilize the brilliant green color originally caused by the presence of chlorophyll from plants. Other minor additions include star anise, cinnamon, lemon balm, mint, coriander, angelica, calamus, dittany, juniper, nutmeg, and veronica. Popular additional ingredients include hyssop, petite wormwood, and Melissa. The main botanicals employed in making absinthe are Grande wormwood, green anise, and Florence fennel, also regarded as the "holy trinity." What is Absinthe Made of?ĭifferent producers employ different ingredients and manufacturing procedures, similar to how gin distillers use various botanical blends. The modern absinthe recipe first appeared in Swiss apothecaries in the late 1700s. Over time, absinthe evolved from a medicinal to a recreational drink. It was also used for various ailments such as jaundice, menstrual pain, anemia, and bad breath. It is OldĮarly forms of absinthe, essentially drinkable wormwood, are so old that they are mentioned in the Bible and ancient Egyptian and Syrian texts.Ībsinthe had been a more straightforward recipe back then, consisting of wine infused with wormwood.
It's also extremely strong, typically containing 60–70% alcohol, and as such, you should always dilute it. It is an Acquired TasteĪbsinthe's prominent bitter flavors of anise, fennel, and licorice are unfamiliar for many, if not downright distasteful.
The myths surrounding absinthe are some of the most appalling among other alcoholic beverages.Ībsinthe was also one of the few spirits explicitly banned by governments in the early 1900s, owing to its popularity when temperance movements were gaining traction in Europe and the United States. It was indeed banned in most of Europe and North America.
It was assumed to be prohibited in the UK for nearly a century. It was believed to be as intense as a Class A drug. How exactly is absinthe made? Read this article to find out!Ībsinthe, also known as the 'Green Fairy,' is a bitter, aniseed-flavored green liquor produced using anise, fennel, and wormwood. It has an anise flavor and became famous for its stimulant effects attributed to thujone, a chemical substance found in wormwood (Artemisia absinthium), one of the main ingredients.
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