What is Absinthe? How strong is it really?

Absinthe is an anise-flavoured spirit composed of the flowers and leaves of Artemisia ("wormwood"). Traditionally it is tinged green due to the use of green anise, but there are also colourless ones available to buy.

What Absinthe is best known for, is how exceptionally high in alcohol it can be, distilled up to 90% ABV. That high level tends to be the gimmick that you'll see part-goers shotting in the streets of Budapest and similar European destinations.

The history of Absinthe

Created in the 18th century in Switzerland by a French physician, it's popularity came to prominence amongst the artists and writers of Paris during the late 19th and early 20th centuries. Social conservatives and prohibitionists began to portray it as a dangerous, addictive and psychoactive drug due to the presence of the compound thujone and it was banned across the US, France, Belgium, the Netherlands, Switzerland, Austria-Hungary, even Brazil to name a few, by 1915. Thujone is only found in trace amounts and no longer considered to be responsible for the spirit's purported stimulant and psychoactive effects.

It was only until the 90s that absinthe made a come back after the EU removed various barries that restricted its production and sale.

Absinthe Production

Everywhere except for Switzerland, does not have a legal definition for absinthe, meaning it is well worth knowing something about the brands and whether you are looking for a traditional "wormwood" style or more modern take. There are two methods to make absinthe.

• Distillation - This is a process similar to gin where botanicals are macerated in the base alcohol before redistillation which removes the bitter compounds and make the drink smoother.
• Cold Mixed - This method is favoured for more modern styles and is regarded as lesser. It is simply blending flavouring essences and colouring into an alcohol base.