A practice of adding ice water (called louching) changes the emerald green color to a milky green and adds a little thickness to it. The flavor of green aniseed or fennel take front stage on your palate with a little touch of bitterness to follow. 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. A process that includes stripping, grinding or crushing then prepares them for distilling. 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.
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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.
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