Many modern absinthes are produced using a cold-mix process. This inexpensive method of production does not involve distillation, and is regarded as inferior for the same reasons that give cause for cheaply compounded gin to be legally differentiated from distilled gin. [62] The cold mixing process involves the simple blending of flavouring essences and artificial colouring in commercial alcohol, in similar fashion to most flavoured vodkas and inexpensive liqueurs and cordials. Some modern cold-mixed absinthes have been bottled at strengths approaching 90% ABV. Others are presented simply as a bottle of plain alcohol with a small amount of powdered herbs suspended within it. Absenta ("absinthe" in Spanish) is sometimes associated with a regional style that often differed slightly from its French cousin. Traditional absentas may taste slightly different due to their use of Alicante anise, [ unreliable source?] [83] and often exhibit a characteristic citrus flavour. [ unreliable source?] [84] Ordonnance du DFI sur les boissons alcooliques: Art. 80 Absinth". Confédération Suisse. 2008-04-01. Archived from the original on 2009-02-23 . Retrieved 2008-09-18. In 2007, the French brand Lucid became the first genuine absinthe to receive a Certificate of Label Approval for import into the United States since 1912, [50] [51] following independent efforts by representatives from Lucid and Kübler to overturn the long-standing U.S. ban. [52] In December 2007, St. George Absinthe Verte produced by St. George Spirits of Alameda, California became the first brand of American-made absinthe produced in the United States since the ban. [53] [54] Since that time, other micro-distilleries have started producing small batches in the United States.

a b "Class Mag May/June 2009 La Fee". Lafeeabsinthe.com. Archived from the original on 2 December 2016 . Retrieved 2 December 2016. Absinthe ( / ˈ æ b s ɪ n θ, - s æ̃ θ/, French: [apsɛ̃t] ⓘ) is an anise-flavored spirit derived from several plants, including the flowers and leaves of Artemisia absinthium ("grand wormwood"), together with green anise, sweet fennel, and other medicinal and culinary herbs. [1] Historically described as a highly alcoholic spirit, it is 45–74% ABV or 90–148 proof in the US. [2] [3] [4] [5] Absinthe traditionally has a natural green color but may also be colorless. It is commonly referred to in historical literature as la fée verte ("the green fairy"). It is sometimes mistakenly referred to as a liqueur, but is not traditionally bottled with added sugar, so is classified as a spirit. [6] Absinthe is traditionally bottled at a high level of alcohol by volume, but it is normally diluted with water before being consumed. The modern-day interest in absinthe has spawned a rash of absinthe kits from companies that claim they produce homemade absinthe. Kits often call for soaking herbs in vodka or alcohol, or adding a liquid concentrate to vodka or alcohol to create an ersatz absinthe. Such practices usually yield a harsh substance that bears little resemblance to the genuine article, and are considered inauthentic by any practical standard. [74] Some concoctions may even be dangerous, especially if they call for supplementation with potentially poisonous herbs, oils and/or extracts. In at least one documented case, a person suffered acute kidney injury after drinking 10ml of pure wormwood oil–a dose much higher than that found in absinthe. [75] Alternatives [ edit ] Lachenmeier, Dirk W.; Nathan-Maister, David; Breaux, Theodore A.; Sohnius, Eva-Maria; Schoeberl, Kerstin; Kuballa, Thomas (2008). "Chemical Composition of Vintage Preban Absinthe with Special Reference to Thujone, Fenchone, Pinocamphone, Methanol, Copper, and Antimony Concentrations". Journal of Agricultural and Food Chemistry. 56 (9): 3073–3081. doi: 10.1021/jf703568f. PMID 18419128. a b "The Virtual Absinthe Museum: Absinthe in America–New Orleans". Oxygenee Ltd. Archived from the original on 8 September 2012 . Retrieved 1 December 2016.

Thujone

British importer BBH Spirits began to import Hill's Absinth from the Czech Republic in the 1990s, as the UK had never formally banned it, and this sparked a modern resurgence in its popularity. It began to reappear during a revival in the 1990s in countries where it was never banned. Forms of absinthe available during that time consisted almost exclusively of Czech, Spanish, and Portuguese brands that were of recent origin, typically consisting of Bohemian-style products. Connoisseurs considered these of inferior quality and not representative of the 19th-century spirit. [35] [36] [37] [38] In 2000, La Fée Absinthe became the first commercial absinthe distilled and bottled in France since the 1914 ban, [39] [40] [41] [42] [43] but it is now one of dozens of brands that are produced and sold within France.

Campion, Vikki (2012-06-08). "Sydney's small bar revolution is teaching people a new way to drink | thetelegraph.com.au". DailyTelegraph.com.au . Retrieved 2012-06-12. Absinthe now available at P.E.I. distillery for adventurous drinkers". CBC News . Retrieved 1 November 2017. The Mixicologist; C.F. Lawler, 1895] "The distillers of Bensaçon, Pontarlier, and Couvet hit on the idea of distilling the Absinthe herb (wormwood), adding annis [sic], fennel, and coriander seeds, etc., ad lib., these making an agreeable beverage. Absinthe so made soon had considerable success, which had the usual effect of bringing out the injurious trash made from oils, essences, etc. " Absinthe was historically bottled at 45–74% ABV. Some modern Franco–Suisse absinthes are bottled at up to 83% ABV, [71] [72] while some modern, cold-mixed bohemian-style absinthes are bottled at up to 89.9% ABV. [73] Kits [ edit ]The Mystery of the Green Menace–Wired Magazine (see p. 3 of article)". Wired-vig.wired.com. 2009-01-04. Archived from the original on 2010-08-23 . Retrieved 2010-08-14. See also: Ouzo effect Preparing absinthe using the traditional method (that does not involve burning)