Absinth

Absinthe is a highly alcoholic spirit (45-74% ABV) that originated in Switzerland in the late 18th century. It is distilled from herbs like grande wormwood, green anise, and fennel, which give it a distinct licorice flavor. The green color comes from chlorophyll and herbs.

Absinthe rose to popularity in late 19th century France, particularly among artists and writers, who enjoyed the effects of thujone, a compound in wormwood. Thujone was believed to cause psychedelic effects and absinthe addiction. By 1915 it was banned in many countries.

Modern science debunked claims about thujone, and absinthe has seen a resurgence. Quality absinthe uses real herbs for flavoring rather than oils. It is bottled clear and turns opaque white when water is added. An ritural involves pouring iced water over a sugar cube into absinthe until it turns milky.

Although absinthe is highly alcoholic, its flavor is complex and refreshing rather than harsh. Modern absinthe ranges from traditional to nouvelle style with more balanced flavors. Countries like France, Switzerland, Spain, and the Czech Republic have long traditions, while the U.S. allowed import in 2007. Absinthe should be enjoyed responsibly and in moderation for its intriguing taste and cultural legacy.