In 1769 the first known advertisement for a wormwood-based elixir called Bon Extrait d’Absinthe appeared in a Neuchtel newspaper (Switzerland). Absinthe is essentially just brandy a base spirit distilled from any fruit macerated with herbs, the most common of which are wormwood, fennel and star anise (at least those are the main three that give absinthe its signature taste). While some of these herbs are fairly common and easy to grow, Florence fennel seeds "are hard to find and are very expensive," and petite wormwood is most suited to only particular climates, like those found in the Mediterranean (via Absinthe Buyers Guide). An original Absinthe is naturally coloured with herbs and has therefore a typically green colour, which is why Absinthe is also known as the Green Fairy (La Fe Verte). There is no such thing as 'real' absinthe. Difford's Guide notes that its "holy trinity" of herbs is grande wormwood, green anise, and Florence fennel, while additional ingredients usually include petite wormwood, hyssop, and lemon balm. Our Absinthe Verte is produced following the traditions of 19th Century European master distillers.
At this stage, makers add more herbs, followed by proofing and possibly aging in oak barrels or steel tanks for up to one year to promote oxygenation.Īside from the potentially lengthy process, raw materials also likely factor into absinthe's higher costs.
In general, manufacturers create higher-quality absinthe through a lengthy process that starts with herbs and botanicals infused in neutral-tasting spirits for 12 to 24 hours, followed by distillation and a second infusion that lends absinthe its trademark green color and boosts flavor and aroma (via The Wormwood Society).
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