The white Absinthe has a very mild taste with a little sweetness to it. There are seven different types of Absinthes depending on your preferences in taste, aroma and effects. Today, there are literally hundreds of different Absinthes on the market and choosing a good one can be quite complicated. Louching is a way to test the quality of a good Absinthe. You should find the taste to be cool and refreshing when it is done the right way.Ī practice of adding ice water (called louching) changes the emerald green color to a milky green and adds a little thickness to it. However, when it is properly distilled with the right combination of herbs you will find that it is has a rather strong herbal and floral flavor to overcomes most of the bitterness in the finished product. Since wormwood, which is the principal ingredient in Absinthe is quite bitter many people conclude that the drink itself would be equally as bitter. The entire mash is then filtered and cut with water to get the required proof. Then it is allowed to rest for several days away from direct sunlight, occasionally shaking or stirring to keep the mixture even.
A process that includes stripping, grinding or crushing then prepares them for distilling.ĭistillation includes steeping the herbs in a neutral spirit like wine or vodka long enough for the oils from the herbs to be infused into the spirit. The recipe must be precise so that there is no variation in the quality of taste from one batch to the next. Once the cultivation and harvesting of the herbs is done they are measured, weighed and mixed. This ensures that the end product will be the best it could be. The distillers take great care in selecting the finest of these herbs from their natural habitat. While drinks like whiskey, vodka, and gin are usually made from grain or vegetable mash, the foundation of Absinthe is usually a combination of green anise, fennel, wormwood, and hyssop. Unlike other distilled drinks, Absinthe is made from herbs.
#ABSINTHE NEAR ME SERIES#
It became known across the nation, as “The Green Fairy” because many creative artists discovered that drinking it would bring on a series of hallucinations that would inspire them to newer heights in their creativity. By the 1870s the French had embraced this liquor and it had become the favored drink of the French Aristocracy. It would not take long before the drink would begin to gain in popularity. So, we have the chronic suffering of those in the late 18th century to thank for this potent potable today. Today it works well to relieve other mild physical problems like stomach pain, heartburn and indigestion among other ailments. While it didn’t cure the disease it did help to subdue it.
Originally it was noted to help relieve the suffering a patient may experience from malarial parasites. Like most other distilled alcohols on the market today, Absinthe got its start in the medicine cabinets of some apothecary shops or a doctor’s office.Ĭreated in Switzerland by a French doctor from the extract of a wormwood plant in the late 1700s, Absinthe was thought to have powerful healing properties. One of those is the French concoction of Absinthe. It doesn’t matter if you are in a private home and tasting the delights of your friend’s wet bar or you’re in a public restaurant and imbibing some of its most popular wares, you will find the likes of Brandy, Gin, Rum, Whiskey, Tequila, and Vodka on every shelf.īut there are other liquors that may not be as well known but will likely delight your tongue just as much if not moreso. When it comes to the long line of distilled beverages most people will think of the traditional staples, the ones in nearly every home across the globe.
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