What Is Absinthe: History & Production Process Of Absinthe

What is Absinthe?

Absinthe is a spirit that may be found on the shelves of some bars depending on the drinking habit of the consumers.

Other than the spirits such as Whiskey, Rum, Gin, Vodka, Brandy, and Tequila are commonly found in most bars. There are a number of other spirits that are unique and popular in the local area. Some of them are discussed below.

The History of Absinthe

Absinthe was invented by Dr. Pierre Ordinaire, a French physician and pharmacist, in the eighteenth century for medicinal purposes.

It is highly alcoholic and flavored with Wormwood and Anise. Absinthe has an alcoholic range of 50-75 percent abv. Traditionally, it is green in color but a colorless variety is also available. It was one of the most preferred drinks during that time.

Absinthe has been projected as a dangerously addictive psychoactive drug. The chemical thujone, present in small quantities, was blamed for its alleged harmful effects. As a result, most countries banned the spirit.

By 1915, absinthe had been banned in the USA and in most European countries, except the UK, Sweden, Spain, Portugal, Denmark, and the Austro-Hungarian empire. Its psychoactive properties have been much exaggerated. A revival of absinthe commenced in the 1990s when countries of the European Union (EU) began to recall its products for commercial purposes.

As of February 2008, nearly 200 brands of absinthe were produced in a dozen countries, mostly in France, Switzerland, Spain, and the Czech Republic. The USA resumed its commercial production in 2007.

Production Process of Absinthe

Traditionally, absinthe is produced by pouring ice-cold water over a sugar cube placed on a specially designed perforated spoon kept on the glass that is filled with a shot of absinthe.

During this process, when the water hits absinthe, non-soluble components of flavoring ingredients turn the drink milky white. Normally, three to five parts of water are added to one part of the absinthe.