absinthes

Absinthe is a highly alcoholic, anise- and wormwood-flavored spirit traditionally produced by distilling neutral alcohol with botanicals such as Artemisia absinthium (wormwood), green anise, and sweet fennel. Other herbs, including hyssop, Melissa, and various citrus botanicals, may be added for aroma and color. The distillation process yields a concentrated spirit, which is often colored green in the traditional style or left clear; some producers color the liquid after distillation. Common ABV ranges from about 45% to 75%.

Historically, absinthe rose to prominence in late 19th-century Europe, especially in France, Switzerland, and Spain, and it earned the nickname la fée verte (the green fairy) for its vivid color. In the early 20th century, many countries imposed bans amid concerns about thujone, a compound found in wormwood. Modern regulation has allowed absinthe again, but with limits on thujone content. Contemporary producers emphasize flavor derived from the botanical blend, and most commercially available absinthes contain only trace amounts of thujone, far below levels once believed to cause harm.

Serving and presentation are distinctive. Absinthe is typically poured into a glass, and water is dripped over a sugar cube placed on a perforated spoon into the glass, a process called the louche, which causes the distillate to turn cloudy as essential oils emulsify. Styles vary from verte (green) to blanche (clear), and some modern versions introduce different colorings or palates while maintaining the core anise‑ and wormwood-forward profile.