What Is Absinthe and Its History and Legality Explained

Absinthe is a strong, anise-flavored spirit that originated in Europe in the late 18th century. It's also known as the "Green Fairy" due to its distinctive green color and reputation for inducing vivid dreams and hallucinations.

The name "absinthe" is derived from the Latin word "absinthium", which refers to a type of wormwood, a plant that's been used for centuries in herbal remedies. This plant is the main ingredient in absinthe, giving it its distinctive flavor and aroma.

In the late 19th and early 20th centuries, absinthe was banned in many countries due to its high thujone content, a chemical compound that's been linked to health problems. The ban was largely driven by fears that absinthe was causing widespread addiction and mental illness.

Absinthe was first legalized in the United States in 2007, when the ban on its production and sale was lifted. Today, absinthe is available in many countries, although its sale and consumption are still restricted in some places.

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Absinthe is made from medicinal and culinary herbs, plants, and flowers steeped in high-proof spirits. This process involves redistilling neutral alcohol with botanicals, which are wormwood, anise, and fennel.

Wormwood is the source of thujone, the most potent ingredient in absinthe. Thujone, when consumed in large quantities, can act as a convulsant.

Traditionally, absinthe is not bottled with added sugar, making it a high-proof spirit instead of a sweetened liqueur. This gives absinthe its sharp, harsh flavor.

Absinthe is typically between 90 proof and 148 proof, with some varieties reaching as high as 179 proof. This means it contains a formidable 89% alcohol.

The ABV, or alcohol by volume, of absinthe typically falls between 45% and 74%. This makes absinthe one of the strongest alcoholic beverages available.

Absinthe often includes additional botanicals such as hyssop, melissa, star anise, and lemon balm.

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Absinthe originated in Switzerland in the late 18th century. Dr. Pierre Ordinaire developed the first recipe for absinthe in 1789 while living in Switzerland.

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The drink gained popularity in France in the 19th century, particularly among bohemian creatives like Vincent van Gogh and Oscar Wilde. People found its high alcohol content made it more effective and affordable.

Absinthe was initially used medicinally, but its potential didn't go unnoticed for long. It became a recreational drink, and by the 1840s, it was hitting the shelves in France.

Here's a brief timeline of absinthe's journey:

Today, absinthe is legal to purchase and drink in most countries, but there are still some caveats. In the U.S., for example, absinthe is only legal if it's thujone-free.

The history of absinthe is a long and winding road, full of twists and turns. It all started in 1552 B.C. with the first recorded use of wormwood in medicine, which would eventually become a key ingredient in absinthe.

Absinthe was initially developed for medicinal use by French doctor Dr. Pierre Ordinaire in 1789, while he was living in Switzerland. He created the first recipe for absinthe, which was later repurposed for industrial production as a recreational alcohol in 1798.

By the 1840s, absinthe had hit the shelves in France and was gaining popularity. In fact, by 1849, 26 distilleries were producing 10 million liters of absinthe, making it a staple in French culture.

The 1850s to 1890s saw absinthe become the drink of choice among Europe's bohemian creatives, like Vincent van Gogh and Oscar Wilde. However, a growing group of people from the medical community and temperance groups attempted to prove its inherent evil.

In 1869, psychiatrist Valentin Magnan published research that showed inhaling wormwood oil caused seizures in animals, which he believed proved the legitimacy of "absinthism." This led to a growing anti-absinthe sentiment in Europe.

The final nail in the coffin came in 1905, when a man murdered his wife and children in Switzerland after a drinking binge that started with two shots of absinthe. His lawyers cited "absinthe madness" as his motive, and anti-absinthe sentiment seized Europe.

Here's a brief timeline of absinthe's history:

Today, absinthe has made its way back into bars around the world, but an air of caution still surrounds the controversial booze.

In 2007, the TTB issued new guidelines that made Absinthe containing thujone legal as long as the bottle contained less than 10 parts per million of thujone.

The guidelines consider Absinthe with less than 10 parts per million of thujone to be "thujone free" and therefore legal.

You'd have to drink approximately three bottles of Absinthe to feel the effects of the thujone, according to Assistant Distiller Travis Thompson.

However, it's worth noting that drinking three bottles of 130 proof alcohol all at once would likely be fatal.

Most countries lifted their Absinthe bans by the early 2000s, making it a widely available spirit.

In the U.S., Absinthe is only legal if it's thujone-free, so look for labels that indicate it meets this standard.

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Absinthe is a potent and flavorful spirit that's been around since 1792 in Switzerland. It was originally created by Dr. Pierre Ordinaire as an all-purpose patent remedy.

Absinthe has a distinctive herbal flavor that's perfect for adding depth to cocktails. You can use it in classic drinks like the Absinthe Frappé, Sazerac, and Corpse Reviver No. 2.

Absinthe can also be used as a flavoring agent in other drinks to give them a unique twist. It's a great way to add some excitement to your cocktail game.

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Absinthe has a rich history and multiple uses. It was created by Dr. Pierre Ordinaire in Switzerland in 1792 as an all-purpose patent remedy.

Today, absinthe is primarily used in cocktails, where its botanical notes bring a delicious and distinctive flavor. It can be used in a variety of cocktails, including the classic Absinthe Frappé, Sazerac, and Corpse Reviver No. 2.

Absinthe can be enjoyed in different ways, including the traditional method of pouring it over a sugar cube. This process, called louching, causes the absinthe to thicken slightly and turn cloudy with the addition of water.

Nicolas O'Connor, Beverage Director of NYC's Apotheke NoMad, prefers to sip absinthe in the Parisian style, where a sugar cube is placed on a flat slotted spoon over the glass of absinthe. Cold water is poured over the sugar cube, slowly dissolving it into the absinthe.

Absinthe can also be used as a modifier in cocktails incorporating fresh botanicals and citrus. It has a bold and viscous taste that can cut through an already busy palate.

To experiment with absinthe at home, transfer it into a mister or small dropper for faint amounts of the potent spirit. This allows you to show people that absinthe can be a versatile part of any liquor cabinet.

Absinthe can be traditionally green in color due to the addition of green anise.

Green anise not only adds the distinctive color but also enhances the profile of absinthe, giving it a familiar citrus and aromatic flavor.

Absinthe is often misunderstood, but let's set the record straight. The spirit has a unique history and is perfect for serving at your bar or restaurant.

One of the most enduring myths about absinthe is that it causes hallucinations. This is simply not true. Thujone, a compound found in wormwood, was thought to be responsible for these effects, but studies have shown that no significant amount of thujone is present in absinthe after distillation.

Proper distillation techniques are key to avoiding any potential issues with absinthe. With BinWise, you can easily manage your absinthe inventory and ensure that you're serving the best possible product.

Absinthe is a unique spirit to serve at your bar or restaurant, especially when you have a few bottles on hand for mixing drinks.

You can manage your absinthe inventory with BinWise, a tool that can help you keep track of your new additions.

Absinthe was banned in the U.S. in 1912 due to its alleged dangerous properties, but it's now legal with regulated thujone levels.

It's made with wormwood, anise, and fennel, and contains no added sugar.

Absinthe is traditionally bottled at a high proof and served straight, not with a flaming sugar cube.

This myth was likely invented to mask poorly made absinthe and to pull more sales as a marketing gimmick.

The beverage will "louche" as the water drips into the absinthe, creating a cloudy, milky texture, which is a traditional part of the serving process.

You can use a sugar cube on a slotted spoon to sweeten the beverage as the water is dripped in.

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Absinthe was originally thought to cause hallucinations due to the compound "thujone" found in wormwood that is used to make the spirit. Thujone is a toxic substance, but studies have shown that no significant amount of thujone is present in absinthe after the distillation process.

The hallucinations, or rumors of similar effects, may have been spread due to improper distillation techniques involving harmful chemicals. Propaganda, social conditioning, or acute alcoholism could also be contributing factors.

The term "absinthe" can't be used as the brand name or fanciful name on the label, or as part of it, because it would appear as a class and type designation.

To avoid any confusion, the term "absinthe" must be accompanied by additional or dispelling information on the label.

Artwork and graphics on the label, advertising, and point of sale materials can't project images of hallucinogenic, psychotropic, or mind-altering effects.

The TTB will include a qualification statement on all approved COLAs showing the term "absinthe" on a label: "The finished product must be 'thujone-free' pursuant to 21 CFR 172.510."

Here are the specific guidelines for labeling and advertising absinthe products: