about Absinthe

about Absinthe

Most famous absinthe connoisseurs of history

Among the famous absinthe drinkers among other Charles Baudelaire, Paul Gauguin, Vincent van Gogh, Ernest Hemingway, Edgar Allan Poe, Arthur Rimbaud, Aleister Crowley, Henri de Toulouse-Lautrec and Oscar Wilde.

Vincent_van_Gogh_-_Cafe_Table_with_Absinth Vincent van Gogh, Cafe table with absinth, 1887

What is Absinthe?
Absinthe or wormwood spirit called, is traditionally made of wormwood, anise, fennel, and depending on the formulation with other herbs. For a very large number of absinthe brands is the spirit of green color. That's why absinthe is sometimes called "the green fairy" (French la fée verte). The alcohol content is usually about 45-85 percent by volume and is therefore assigned to the upper part of the spirits. Due to the use of bitter-tasting herbs, in particular of wormwood, absinthe is considered bitter spirit, although he did not necessarily tastes bitter.


Thujone in absinthe
Thujone is a component of the essential oil of wormwood, which is used for the production of absinthe. The harmful effects that were observed during the height of the absinthe popularity in the 19th century in France and which included dizziness, hallucinations and delusions, were attributed to this substance. Thujone is a neurotoxin that can cause confusion and epileptic seizures at higher doses. For this reason, the thujone limited in alcoholic beverages in the European Union (up to 35 mg / kg in bitters.)


quality
Historically occupied are five quality levels: Absinthe of essences (absinthe extracts), absinthe ordinaire (ordinary Absinthe) Absinthe demi-fine (Absinth semi-fine), Absinthe fine (Absinthe fine) and Absinthe Suisse (Swiss absinthe), wherein Absinthe of essences represents the lowest alcohol content and the lowest quality. Absinthe Suisse does not refer to the country of manufacture, but on a particularly high alcohol content and high quality. Our Nev`s enttspricht the quality level Absinthe Suisse.


manufacturing
In preparing wormwood, anise and fennel are macerated in neutral alcohol and then distilled. Distillation helps separate the strong bitterness of the wormwood. These are less volatile than the flavorings and remain in the distillation. Otherwise, the result would be uncomfortable to inedible bitter. A disproportionate bitterness at Absinthe may be an indication that has been dispensed with in the production of the distillation wholly or partly in the manufacture of vermouth extracts were used and it could be either substandard or fake absinthe.
The distillate can be dyed with herbs like pontic wormwood, mint, lemon balm and hyssop. The coloring by herbs contributes to the flavor overall picture of the final product. They place high demands on the skills of the manufacturer when selecting the coloring herbs, their quantitative ratio and the duration of the coloring. In ancient absinthe, the coloring of the drink can convert from an original bright green in a yellowish green or brown because decomposes chlorophyll. Very old Absinthe are occasionally amber. In Transparent Absinthe, also "Blanche" or "La Bleue" called the manufacturer to dispense with the elaborate dyeing process.
Some of absinthe produced today are colored with food coloring. These are usually low-grade Absinthe with a simplified production process, which deprives the Absinthe important gustatory nuances. In addition to the "Green Fairy" is also available in red, black or blue colored absinthe. This unusual for Absinthe coloring is done primarily for marketing reasons.