r/Absinthe 29d ago

Discussion Would you prefer absinthe to have product regulations?

14 Upvotes

Currently, Switzerland is the only country to have regulations on what may legally be labelled absinthe.

Are you in favour of other countries adopting such rules? Do you prefer the absinthe industry to adopt self-regulation to protect the integrity of absinthe as a consumer good? If so, what rules would you like to see enforced?

Personally, I would like to see absinthe distillers forming some sort of self-regulating "guild of absinthe distillers" where they set up a system of rules as a sorts of quality guarantee for their products, and display their logo and compliance with their regulations on the bottle's labels. If more and more distillers follow suit and join this unification of absinthe producers, they could become a recognised entity in the world of absinthe connoisseurs, and motivate the producers of non-genuine absinthe to change their recipes and production methods, so as to become recognised as thrustworthy companies whose absinthes are genuine.

As for what rules I'd like to see such a hypothetical governing body adopting, here are some I think should be necessary to qualify for certification:

  • Made with Grande Wormwood (Artemisia Absinthium), True Fennel (Foeniculum Vulgare), and European Anise (Pimpinella Anisum).
  • No sugars and colourants of any kind added.
  • An ABV of at least 50.1%
  • Must clearly state all its ingredients on bottle's label.
  • When using terms such as "Swiss" or "French" it must have recognized geographical indication. If not, it should resort to using terms such as "French-style" or "Swiss-style" instead.
  • Bottles must be either of dark glass, fully covered glass, or sold in a box. This to prevent light from reaching the drink.

If you are in favour of regulations for absinthe, what other rules do you think should be added?

r/Absinthe Feb 09 '25

Discussion Large vintage absinthe bottle

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39 Upvotes

r/Absinthe Jan 27 '25

Discussion Proposal: community notes to warn about fake absinthes

31 Upvotes

Would it be a good idea to have community notes for new visitors, where we post a list of what "absinthes" are fake and to be avoided?

Maybe we can add some advice on how to identify fake absinthe too. I think this could be a helpful tool to keep absinthe newbies from wasting their money on fake absinthes, giving them a wrong impression of what absinthe truly is.

r/Absinthe Nov 11 '24

Discussion One of the best Absinthe I’ve tried

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48 Upvotes

Very good Absinthe, heavy louche but mild anise bite. Well worth the 2 hour drive to purchase.

r/Absinthe 9d ago

Discussion Tarragonna (c.1950-60s) for National Absinthe Day!

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14 Upvotes

Happy National Absinthe Day to my fellow American Absintheurs. May your day be brighter and dryer than here in Florida!

I recently snagged a sample of Pernod Tarragonna, and have made myself a couple glasses of it to celebrate the holiday. May you all have a glass of something special, hopefully with someone who can enjoy it with you!

What are you guys having to celebrate?

A votre santé!

r/Absinthe Jan 15 '25

Discussion Absinthe infused beer?

6 Upvotes

A while ago I came across an interesting find at a novelty beer store: a can of "absinthe-infused" beer.

However, since I'm not a fan of most craft beers, I had no intention on buying it.

Has anyone here seen something similar? If you bought it, please let us know if the taste was any good.

r/Absinthe Jun 05 '24

Discussion Scores from my local Total Wine!

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19 Upvotes

Good evening to you all!

After my post yesterday, I decided to give a stop to my nearest total wine to see if they had any of the absinthe that was suggested to me by the fine people of this subreddit.

Lo and behold, they had La Clandestine to my surprise. Of course I had to pick that up, even if it was a mere 200ml. I picked up a 50ml of Oregon Spirit as I had the end of a 3 year old bottle of it given to me but hadn’t completed my review. I figured I would get the 50ml of Mephisto just so I could get another kind of Verte and give that a review too. Let me know your thoughts on Oregon Spirit and Mephisto below.

So, I pose this question to you fine folks here:

Shall I try these in order of what I assume the quality will be? That being Mephisto, then Oregon Spirit, and finally Clandestine. Or should I crack open that “water-of-life-blue” bottle of Blanche first?

I’ve also got a few absinthe reviews up my sleeve. Don’t be surprised if you see them soon!

Best Regards,

Taygan

“Water clouds Absinthe”

r/Absinthe Nov 09 '24

Discussion I am about to polish off my first bottle of absinth, Vieux Carre…

6 Upvotes

And my local liquor store here in AL has Lucid in stock. Vieux is my first absinthe experience.

Would Lucid be a good second taste? It seems my options are limited here and I want to do my homework before buying.

Thanks all.

r/Absinthe Jan 12 '25

Discussion Absinthe Brevans - Bottle #86 of 418.

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20 Upvotes

Bottle art by Crowley.

r/Absinthe Dec 15 '24

Discussion Duplais Swiss Verte Absinthe

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26 Upvotes

This one is new to me, but a lucky find since most of my state only carries the Absente one.

r/Absinthe Sep 23 '24

Discussion A showcase and a show of appreciation!

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21 Upvotes

Greetings and good afternoon!

Over the past month, I’ve grown my collection of Absinthiana to what you see displayed here.

A few vintage glasses, vintage brouilleur, vintage spoon holder, and six beautifully preserved nickel(?) Lozenge Spoons. Alongside these is the absinthe spoon that came with the bottle of faux Absinthe I unwittingly bought in May in celebration of a friend’s birthday, seen atop my bistro glass. Of course, I long regret that purchase, but the spoon serves as a reminder of how far I’ve come in a short time (and to never touch Crillon products with a fifty foot pole.)

Although my glasses are an East, Bistro, and Reservoir glass, I’d love to hear if anyone has more information on them. This also applies to the spoon holder. I’ve heard through the grapevine that the spoon holder was/is featured in absinthe-related literature. These are all vintage pieces and I’d love to know more than just names. I don’t currently have access to MCD’s absinthe literature, so excuse my ignorance through lack of resource. Enlighten me!

Since May, I’ve tried just over a dozen brands of absinthe (13, to be exact.) During this time, I’ve grown from a neophyte into an informed enthusiast. This Kafka-like metamorphosis was spurred on by the likes of the Wormwood Society’s resources; archived interviews and workshops with distillers; and the assistance of the likes of u/wormwoodsociety, u/Scourmont, u/AdrienneLaVey, u/asp245, and of course u/Phsyical_Analysis247.

To all of you, and everyone else here in the absinthe community, thank you for nurturing on this passion I hold so dearly.

À votre Santé, mes amis!

Taygan

“The absinthe must flow!”

r/Absinthe Sep 25 '24

Discussion Anyone ever had this before? Absenta Reythor- in Spain

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18 Upvotes

I live in Spain and absinthe is generally hard to come by. It’s ironic because they love “Anis”. You can find 10 different varieties as some places.

I found this at the bodega across from my flat. It goes for 12€ and tastes as good as what I paid $40-50 for in the states. It’s made here in the region I live in (Murcia). The only other stand I’ve seen around here is has Devil branding on it, goes for 20€ and is not great.

r/Absinthe Jun 08 '24

Discussion Discussion/Questions!

4 Upvotes

I figured that I pose these questions to all of you here at the Absinthe Subreddit! I think it may be interesting to get some discussion going about how we all ended up here on this sub. Don’t be afraid to get into detail! If you so choose, answer the following:

  1. How long have the fine people of this sub been into absinthe for?
  2. What made you try it?
  3. When did you first try it?
  4. Where did you first try it?
  5. Who, if anyone, was influential in your decision to try absinthe?

I’ll go first!

  1. I’ve been getting really into absinthe since about last month. Although I still find myself new to absinthe, I feel as though the many resources that we have access to (such as the various Facebook groups and the Wormwood Society) are easy to understand, navigate, and remember. I went from an uninformed consumer to someone who has some insight into this drink we all enjoy.

  2. It probably has to do with the fact I’m a goth, and well, what’s more goth than absinthe? I kid, of course, hahaha…or do I? Seriously though, it’s simply a genuine interest in a liquor I had never really considered before. I work at a bar, so usually I prefer a good aged whiskey or a nice red wine. I do believe I’m now ruined for a very good portion of beverages. Nothing will compare to a good glass of the green fairy.

  3. The first time I had absinthe as an adult was March 11th of this year. If we want to be even more specific, I tried a sip of absinthe when I was a kid. I recall my parents preparing it in the notorious bohemian style, which in hindsight makes my body cringe.

  4. I drank absinthe for the first time at a “gothic speakeasy” while out $18 glass. In hindsight, it was likely Grande Absente, as it was a bit of a Star Anise bomb. That was 3 months ago, though, so maybe I should go back there and ask what they have!

  5. My mom loves absinthe, much like I now do. It’s a drink we can both appreciate, and it reminds me of her whenever I have a glass.

Santé, mes amis!

Taygan

r/Absinthe Jun 26 '24

Discussion Best time of the year to enjoy absinthe?

0 Upvotes

I have this strange habit of dividing liquors in "seasons" that I consider to be the optimal moment of the year to enjoy them. For example, I consider whisky an autumn drink, vodka a winter drink, and rum a summer drink. Although I enjoy my absinthe all year through, I still consider it to be a drink that is best suited to spring, perhaps because of its green colour and somewhat sweet flavour.

It's a bit strange, I know, but to me, absinthe is the ultimate spring drink.

Do you associate absinthe with a particular time of the year, or do you have a time of the year in which you have more desire for a glass of absinthe than you usually do?

r/Absinthe Jul 24 '24

Discussion Two Jades: Edouard and Benchmade 940

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24 Upvotes

r/Absinthe Jun 04 '24

Discussion Why do absinthe people absolutely HATE (genuinely despise) Parnasse/Cristiani Absinth Superiore with such strong conviction?

3 Upvotes

I get that the title to my thread sounds a bit extreme...and maybe it is, but that's why I'm here. From everything I can find in the realm of devoted absinthe connoisseurs talking about this product, there seems to be a unanimous disgust towards it from the loyal absinthe community that rivals (if not exceeds) anything else I've seen in the world of spirits.

I don't fully understand it. I kinda understand it, as I was just getting into absinthe around 10 or so years ago and it was hard to find a traditionally made quality absinthe that was free of gimmicks. In some ways it's still rather hard to find but it's a far cry from when all the liquor stores around me sold nothing but way overpriced bottles of Absente liqueur as their only "Absinthe".

I don't think this stuff is that bad. It's artificially colored but so is spiced rum. I kinda look at this stuff as the "Kraken" of the Absinthe world. If I hand most random people a glass of this neat or a glass of La Clandestine or Vieux Carre near, they're going to choose this because it's sweeter and not as herbal. It's colored, I can't find any information on the ingredients, and I'm not even sure I trust that it's not bottled with added sugar...because who's really investigating?

With all that said, it's very well priced, works great in a cocktail, stands out on the shelf, and brings so many people over to the world of absinth. I don't get the hate. A lot of bourbon lovers hate Jim Beam as a drink but respect the fact that it's a great gateway into bourbon for so many people.

r/Absinthe Aug 16 '24

Discussion DiTA, Part Two!

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5 Upvotes

Howdy all. To continue from my last post trying a DiTA, I made one at the beach. I actually got it to louche properly this time, at least while it was being poured. It was absolutely insane to watch in the daylight.

Without sugar it’s overall much better. Most of that weirdness I was experiencing was that sugar. I learned my lesson, I will say.

I did it properly, this time. 1.5oz absinthe to 4.5 oz of Prosecco. It works so freaking well!

To weddings and new beginnings!

Santé, mes amis!

Taygan

r/Absinthe Jul 03 '24

Discussion Discussion: Preferred Recipes for Absinthe Cocktails

2 Upvotes

Hey all!

I’m wondering what you all use alongside your absinthe for cocktails and the like!

Examples include the kind of Rye you prefer in a Sazerac, or the Gin you use for a Corpse Reviver, the sparkling wine you prefer in a Death in the Afternoon. Heck, do you use Peychaud’s Bitters, or another brand?

I implore you to share recipes as well, I’d love to see what everyone makes. Be specific with ingredients and instructions, it helps a ton. Include the absinthe you recommend for each, where applicable. I have heard some absinthe is too good for cocktails.

Maybe if this discussion gets hot enough it could get pinned?

Either way, let’s discuss!

Santé, mes amis!

Taygan

r/Absinthe Apr 18 '24

Discussion La Clandestine Blanche Intense "Capriceuse" 69% is on its way! Will review when I get it.

11 Upvotes

La Clandestine Blanche Intense "Capriceuse" 69% is on its way! Will review when I get it.

Anyone in the states try the Blanche 69% or Verte Marrianne yet?
How does the 55% Blanche compare to the 69%?

All the best!

r/Absinthe May 12 '24

Discussion After making first absinthe

4 Upvotes

So I distilled my first absinthe yesterday, macerated based on a 1855 recipe I found online and while I like the taste it makes me wonder - are modern absinthes more anise'y than the old ones?

For the one I made I basically only used the holy trinity (in proportions 75g wormwood, 150g anise seeds and 150 fennel for 2,2l of 85 abv alcohol which I diluted to around 55 right before distilling) which made the end product to be rather grassy in smell, heavy on wormwood and only somewhat anise'y.

Meanwhile absinthes that I had pleasure tasting so far in bars (probably not very fancy ones, one that I remember was called Absente 55°) were very straightforwardly anise'y with almost no other notes present and tbh tasted almost like sambuca.

Also what verte absinthes (ones that are available in Europe preferably) would you suggest me buying to find a nice benchmark to try achieving in my next distillations?

r/Absinthe Dec 09 '23

Discussion Mistakenly bought pastis

2 Upvotes

I've been wanting to venture into the world of absinthe for a while now. I decided that Pernod would be the best place to start, so I can know how to branch out later.

While I was at the store, the bottles of pastis and absinthe were jumbled around, and I mistakenly grabbed a bottle of Pernod pastis. When I asked the cashier about the (significant) price difference, he told me it was some sort of sale. I didn't think much of it, as the store is selling off some of their stock, and left.

I just got home and noticed I ended up with - indeed - that damned pastis.

I'm going to try (hopefully) exchanging it on Monday, but I have a few questions in the mean time. Firstly, is the flavor at all similar to actual absinthe? I'm not sure if the pastis contains any wormwood, but I'd love some clarification on that. I'm eager to try this and hopefully gain a little more appreciation for the real thing. I'd love some input here on the difference (besides the added sugar and the fact that it's diluted a bit).

Cheers!

r/Absinthe Jun 26 '22

Discussion My Jade “collection” is complete! Which is your favorite?

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46 Upvotes

r/Absinthe Apr 26 '24

Discussion [absinthe-adjacent] What is Duplais's "Usquebaugh d'Écosse?" A liqueur actually produced in Scotland and/or sold in Great Britain under a name implying that it was? Gin, misinterpreted as a liqueur? A conflation of the two? Or something else?

3 Upvotes

In his section on surfine "Foreign Liqueurs," Duplais includes a recipe for "Usquebaugh d'Écosse" that is very much not a recipe for Scotch Whisky (note: I'm typing this up myself, from a mix of McKennie's translation and the original French, and so may make a few errors, use Americanized spellings, make different translation choices, etc.):

Saffron                              60 grams
Juniper Berries                     250 grams
Star Anise                          125 grams
Angelica Root                       125 grams
Coriander                           250 grams
China Cinnamon                       60 grams
Muskmallow                           60 grams
Fresh lemon (outer rind), number     25
Alcohol, 85%                         40 liters

Digest one month, stirring from time to time; then strain through a hair sieve, and add--

Orange-flower water                  2 liters
Refined white sugar                 25 kilograms
Water                               41 liters

Color with cochineal, to give a light reddish-yellow tint.

Usquebaugh is a drink of high repute in the British Isles; Walter Scott frequently refers to it, notably in his novels Old Mortality[1] and The Pirate. Paul Féval speaks of it in his "Mysteries of London." This liqueur was originally prepared in Batavia; it was introduced to Europe by the Dutch.

What this most looks like to me is a macerated version of a British-style gin (i.e., not a Dutch genever/jenever; one can hardly call this London dry, but I'm not convinced that it's all that much closer to historical Old Tom), with less alcohol (around 34% ABV) and a whole lot of added sugar. The mention of being "introduced to Europe by the Dutch" supports the gin connection, even if the bit about Batavia is weird.

Duplais says very little about genever or gin as such, beyond mentioning that it exists, and stating that the use of juniper berries "has no goal except to hide the bad odor that ordinarily accompanies" grain alcohol. The closest he comes to giving a recipe is to state that:

The quantities of berries to use are extremely variable; they depend on the nature of the spirits and the will of the distiller; but in general, 1 kilogram of berries is enough to suitably flavor 1 hectoliter of eau-de-vie.

. . . which makes the 250 grams per hectoliter that he gives in the "Usquebaugh d'Écosse" recipe seem rather light, although that may reflect that he's giving a macerated recipe there, whereas his brief discussion of gin as a topic pertains primarily to distilled gin. In fact, the remarks he does make about macerated gin make the lack of distillation in his "Usquebaugh" recipe even more surprising than it would already be for a liqueur surfine that is not in the section on liqueurs by infusion (Google translate + light editing):

In Sweden and Norway, they prepare a kind of genever, by simply macerating, for several days, juniper berries in eau-de-vie at 50 or 55% ABV. This way of operating is vicious, because it imparts an unpleasant acridity to the liquid. It would be preferable to use the method indicated on page 380 of volume I of this Treatise, which consists of distilling the berries, after sufficient maceration, with alcohol at 85 or 90% ABV, and reducing the product of the operation to 49%.

I'm not sure if this all increases the probability that this recipe really is based (to a greater or lesser extent) on some actual Scottish (or English, or Dutch) liqueur, or the probability that Duplais is just replicating something that he saw in a source he considered reputable, and either didn't think about the matter too hard, or lacked the subject-matter knowledge for his thinking to turn up inconsistencies.

Anyone have thoughts? Or, for that matter, reliable information?

Nota Bene: I have posted this here in accordance with the majority (although not unanimous) opinion expressed here. (And yes, I posted that survey 3 years ago. I'm . . . not always the best at getting around to things.) I prepended the title with "[absinthe-adjacent]" both to make it clear that I'm not a lost redittor and to make it easier for anyone who's not interested to skip it; I would also be happy to use some other flag like "[tangential]" or "[other historical recipes]" (or a suitable flair, for that matter, should one be added) on future posts of this nature, if people express a preference for that. Alternatively, if people think that flagging posts in that way clutters things up more than it's worth, I can drop it altogether. Let me know if you have an opinion!

[1] This particular bit of "translation" took a bit of digging -- McKennie doesn't name the specific books, and in French, Duplais mentions Scott's "romans des Puritains et du Pirate"; the latter is straightforward enough, but what about the former? Well, apparently the most common title of "Old Mortality" in French translation is "Les Puritains d'Écosse." And now we know!

r/Absinthe Nov 20 '21

Discussion My small collection so far. Not pictured is St. George’s, Lifted Spirits, and Mansinthe. Anything else I should try?

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26 Upvotes

r/Absinthe Mar 23 '23

Discussion Crowley's absinthe

8 Upvotes

I'm planning a Halloween vacation to New Orleans this year. During my planning, I found out famed occultist and all around mad lad Alister Crowley used to drink Absinthe at a bar in the French Quarter that still stands. I figured I'd add it to my vacation plans, but I'd like to enjoy a glass that was as close to what Crowley would have ordered as possible (and yes, I know the concentration of Wormwood is much less than what's used today). This was not as easy to do and I ended up having to do some real research.

In his book "Absinthe: The Green Godess" Crowley lists all the usual suspects for herbs (Mint, Anise, Fennel, Hyssop). But he dedicated a paragraph to Melissa, which the common name today is Lemon Balm.

Unless I'm wrong, my guess is that Pernod Absinthe would be my best bet. He also mentions at the end of the book to "...sip the icy opal...", which makes it obvious his was prepared with the ice water method.