Absinthe is a spirit with a chequered history, surrounded by misconceptions and propaganda. Fortunately we are now seeing its popularity grow, which is helping to shine a light on the spirit.
History and Production
Originally produced as a medicine in the latter half of the 18th century, it became a popular aperitif and eventually an icon of France’s Belle Epoque. Unfortunately bad press and the rise of temperance early in the 20th century led to its almost universal banning across the world. The bans have now been overturned and the spirit is legally available again.
Absinthe is a distilled spirit flavoured with bitter wormwood and a variety of other botanicals, including sweet anis and fennel, as well as many others.
The two main types of absinthe are verte and blanche, green and clear. Immediately after distillation the spirit is clear and can be bottled as a blance; vertes are traditionally coloured green by infusing the spirit with more botanicals before bottling.
While there are many traditionally produced absinthes available, there are also a number of ‘compounded’ spirits on the market. These use artificial colour and flavourings to produce their spirits, and generally do not have the same depth of flavour.
Absinthe should not be drunk neat, and should always be diluted with chilled water – a ratio of 1 part absinthe to between three and five parts water is usual. Many traditions have arisen around the serving of absinthe, including the slow dripping of water on to a sugar cube sat on a spoon, which all add to the mystique of the spirit.
Typical Character and Style of Absinthe
- Anise (star)
- Mixed Herb