and abroad, and a renewed respect for the traditional manner of serving it: About an ounce is served in a glass with a slotted, flat absinthe spoon sitting over the top with a sugar cube on it. Re-legalization created a slow-but-exciting renaissance of the herbaceous drink, both in the U.S. (In the U.S., products labeled absinthe must be thujone-free, containing only trace amounts of the chemical.) once more in 1988, with limits on the amount of thujone in the mix, and in the United States in 2007. Only drinking too much alcohol could potentially do that. Modern-day researchers have found, however, that no absinthe-historical or modern-contained enough thujone to make a person do something like, say, sever an ear. The blame rested on an ingredient that exists in wormwood and its variants: thujone, a terpene that is safe in small quantities but, like many things, is not great for the body or mind in excessive amounts. Frequent bad, sometimes violent, behavior after the consumption of absinthe created an outcry that caused the spirit to be outlawed in all of Europe and in the United States, too. Overindulgence made drinkers of the Green Fairy act more like the green-hued Hulk. Although Switzerland is considered the birthplace of the once-controversial high-octane spirit around the 1790s, it was during the years of Belle Epoch Paris in the late nineteenth and early twentieth centuries that it went from panacea to pariah. Historically, it’s been used for medicinal purposes, and extracting the plant’s innate alleviating properties dates back thousands of years, when Greek medical figures like Hipprocates used it for everything from menstrual cramps to rheumatism. At its core, however, absinthe is really all about its bevy of other botanicals and the fragrance and flavors they bring, which can include fennel, green and star anise, melissa, hyssop, angelica, lemon balm, coriander, mint, and artemisia pontica (petite wormwood), among others.Īrguably, another reason absinthe remains an enigma is that, in some ways, it suffers from ill-defined parameters: There are differing standards and definitions of the spirit from country to country, and no limit on where absinthe can be produced, only a stipulation that it needs to contain certain ingredients. Since 2011, they are entitled to the appellation "Absinthe".Part of why absinthe has long been so misunderstood sits squarely with its main and most controversial ingredient, wormwood, or artemisia absinthium. ![]() The different micro-cuvées of La Fée (100 to 1000L) come from the best distilleries in France and Switzerland. With her support, he launched La Fée, a spirit with absinthe plants, produced according to a French recipe dating back to the 19th century. In 2000, he met Marie-Claude Delahaye, founder of the Musée de l'Absinthe (Auvers-sur-Oise) and author of several books on the subject. A thin tarred film covers the liquorice stick.Īt the end of the 1990s, Georges Rowley reintroduced absinthe to the British market, after it had fallen into disgrace in 1915, and as it was making a comeback in France. Finish delicately smoked and roasted (tobacco).Palate: finely liquorice, its heart of toasting is made up of coriander, star anise and ginger. ![]() With water, it opens on white mint and peppermint notes. ![]()
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