The Absinth Drinker

The Absinth Drink has been famous for its torrid history. Once banned, the drink is regaining its rightful place in the consumer's preference. With its attractive presentations, beautiful green color and quality, the future is looking bright for "the green fairy", absinth nickname. Part of the legend surrounding absinth drink is the devotion artists demonstrated to it. Many credit their inspiration and imagination to the drink.

Absinth is a drink with strong concentration of alcohol, this leads to the misconception it should be foul tasting. When drunk the right way, absinth is sweet and has a light concentration of alcohol, it is not intended for consumption directly from the bottle. Even in the XIX, posters depict elegant ladies savoring the diluted Absinth.

Drinking in small doses produce an exhilarating experience, the senses are stimulated and more aware. The many herbs contain add to the mystery, and little is understood about the total benefits and effects produced by such a cocktail.

The careful elaboration of the formula give a very original drink. Most of the process can be reproduced with the right equipment as there is no "secret" formula, but most producers make subtle changes. Some make big changes and what they come out with is not absinth in the real sense of the word.

And, some real absinth drink are not called absinth at all! This is true in France, and the reason for it is because in France, beverages called absinth are still banned. Somebody found a loophole in the law and discovered only the name is banned. What is sold in France has to be named differently, like "spirits based on absinth plant", even if it's true absinth. Yet, France produces some of the best absinth in the world, and is branded "absinth" all over the world, even if it's produced in France. Why? Because the law only regulates the sale of absinth, not it's production, so it's legal to produce absinth drink in France but not to sell it.

All Europe has agreed on allowing a 10% of thujone as maximum, which is the most famous ingredient in the absinth drink. To achieve this, special wormwood plants are cultivated that do not exceed the desired thujone levels.

The drinking experience should be a pleasant one, so be on the lookout for brands that use high thujone levels and don't back it up with quality. Good absinth should not be intoxicating, it's a drink that can be taken in the middle of the day or after a heavy meal, and leave a pleasant feel to it, a good taste. Some brands are just plain undrinkable.