LAbsinthe

LAbsinthe is a brand of absinthe, a high-alcohol anise- and wormwood-flavored spirit. It is produced using traditional methods that combine botanical distillation and, in many expressions, coloring by botanical infusion.

Ingredients and production: Core botanicals include Artemisia absinthium (wormwood), green anise, and fennel, with additional herbs such as hyssop, star anise, or dittany in some blends. The base spirit is distilled, then the distillate may be colored with a secondary infusion or maturing process to yield a green or clear style. Alcohol by volume commonly ranges from 45% to 70% depending on the expression and jurisdiction.

History and regulation: Absinthe originated in the late 18th century in Switzerland and gained prominence in 19th-century Europe. Prohibition measures led to bans in many countries in the early 20th century; most jurisdictions now permit absinthe with regulatory limits on thujone content and clear labeling. LAbsinthe products comply with applicable regulations.

Serving and taste: Traditionally served with cold water and a sugar cube, which dilutes the high-proof spirit and releases essential oils, producing a milky louche. Flavor profiles vary but typically present herbal bitterness balanced by licorice-like sweetness.

Market and variants: LAbsinthe is marketed as a premium absinthe with several expressions, including classic green styles and modern, clarified formulas. Availability depends on regional distribution and local regulations.