Absinthe

A reservoir glass filled with a naturally colored verte, next to an absinthe spoon.

Absinthe is historically described as a distilled, highly alcoholic (45%74% ABV)

beverage. It is an anise-flavored spirit derived from herbs, including the flowers and
leaves of the herb Artemisia absinthium, commonly referred to as "grande wormwood".
Absinthe traditionally has a natural green color but can also be colorless. It is commonly
referred to in historical literature as "la fe verte" (the Green Fairy).

Although it is sometimes mistakenly called a liqueur, absinthe was not bottled with added
sugar and is therefore classified as a spirit. Absinthe is unusual among spirits in that it is
bottled at a very high proof but is normally diluted with water when drunk.

Absinthe originated in the canton of Neuchtel in Switzerland. It achieved great

popularity as an alcoholic drink in late 19th- and early 20th-century France, particularly
among Parisian artists and writers. Due in part to its association with bohemian culture,
absinthe was opposed by social conservatives and prohibitionists. Charles Baudelaire,
Paul Verlaine, Arthur Rimbaud, Henri de Toulouse-Lautrec, Vincent van Gogh, Oscar
Wilde, Aleister Crowley, and Alfred Jarry were all notorious 'bad men' of that day who
were (or were thought to be) devotees of the Green Fairy.

Absinthe was portrayed as a dangerously addictive psychoactive drug. The chemical

thujone, present in small quantities, was singled out and blamed for its alleged harmful
effects. By 1915, absinthe had been banned in the United States and in most European
countries except the United Kingdom, Sweden, Spain, Portugal, Denmark and the Austro-
Hungarian Empire. Although absinthe was vilified, no evidence has shown it to be any
more dangerous than ordinary spirit. Its psychoactive properties, apart from those of
alcohol, have been much exaggerated.
A revival of absinthe began in the 1990s, when countries in the European Union began to
reauthorize its manufacture and sale. As of February 2008, nearly 200 brands of absinthe
were being produced in a dozen countries, most notably in France, Switzerland, Spain,
and the Czech Republic. Commercial distillation of absinthe in the United States resumed
in 2007.

Etymology, spelling, pronunciation

The French word absinthe can refer either to the alcoholic beverage or, less commonly, to
the actual wormwood plant (grande absinthe being Artemisia absinthium, and petite
absinthe being Artemisia pontica). The Latin name artemisia comes from Artemis, the
ancient Greek goddess of forests and hills. Absinthe is derived from the Latin absinthium,
which in turn is a stylization of the Greek (apsnthion), for wormwood.

The use of Artemisia absinthium in a drink is attested in Lucretiuss De Rerum Natura (I

936950), where Lucretius indicates that a drink containing wormwood is given as
medicine to children in a cup with honey on the brim to make it drinkable. This was a
metaphor for the presentation of complex ideas in poetic form.

Some claim that the word means undrinkable in Greek, but it may instead be linked to
the Persian root spand or aspand, or the variant esfand, which meant Peganum harmala,
also called Syrian Rue though it is not actually a variety of rue, another famously
bitter herb.

That Artemisia absinthium was commonly burned as a protective offering may suggest
that its origins lie in the reconstructed Proto-Indo-European root *spend, meaning to
perform a ritual or make an offering. Whether the word was a borrowing from Persian
into Greek, or from a common ancestor of both, is unclear.[11]

Variant spellings of absinthe are absinth, absynthe, and absenta. In English it is

pronounced /bsn/ ( listen); in French, [apst].

Absinth (without the final e) is a spelling variant used by central European distillers. It is
the usual name for absinthe produced in the Czech Republic and in Germany, and has
become associated with Bohemian style absinthes.
History

Privat-Livemonts 1896 poster

The precise origin of absinthe is unclear. The medical use of wormwood dates back to
ancient Egypt and is mentioned in the Ebers Papyrus, circa 1550 BC. Wormwood extracts
and wine-soaked wormwood leaves were used as remedies by the ancient Greeks.
Moreover, there is evidence of the existence of a wormwood-flavored wine, absinthites
oinos, in ancient Greece.

The first clear evidence of absinthe in the modern sense of a distilled spirit containing
green anise and fennel, however, dates to the 18th century. According to popular legend,
absinthe began as an all-purpose patent remedy created by Dr. Pierre Ordinaire, a French
doctor living in Couvet, Switzerland, around 1792 (the exact date varies by account).
Ordinaires recipe was passed on to the Henriod sisters of Couvet, who sold absinthe as a
medicinal elixir. By other accounts, the Henriod sisters may have been making the elixir
before Ordinaires arrival. In either case, a certain Major Dubied acquired the formula
from the sisters and in 1797, with his son Marcellin and son-in-law Henry-Louis Pernod,
opened the first absinthe distillery, Dubied Pre et Fils, in Couvet. In 1805 they built a
second distillery in Pontarlier, France, under the new company name Maison Pernod Fils.
Pernod Fils remained one of the most popular brand of absinthe up until the ban of the
drink in France in 1915.

Rapid growth of French consumption

Absinthes popularity grew steadily through the 1840s, when absinthe was given to
French troops as a malaria treatment. When the troops returned home, they brought their
taste for absinthe with them. It became so popular in bars, bistros, cafs, and cabarets
that, by the 1860s, the hour of 5 p.m. was called lheure verte (the green hour).
Absinthe was favored by all social classes, from the wealthy bourgeoisie to poor artists
and ordinary working-class people.
By the 1880s, mass production had caused the price of absinthe to drop sharply. By 1910,
the French were drinking 36 million litres of absinthe per year, which contrasts against
their consumption of almost 5 billion litres of wine.

International consumption

Absinthe has been popular outside of France, including in Catalonia in Spain, as well as
New Orleans and the Czech Republic.

Absinthe was never banned in Spain, and its production and consumption has never
ceased. During the early 20th century it gained a temporary spike in popularity
corresponding with the French influenced Art Nouveau and Modernism aesthetic
movements.

New Orleans also has a historical connection to absinthe consumption. The city has a
prominent landmark called the Old Absinthe House, located on Bourbon Street.
Originally called the Absinthe Room, it was opened in 1874 by a Catalan bartender
named Cayetano Ferrer. The building was frequented by many famous people, including
Franklin Roosevelt, Frank Sinatra, Mark Twain, Oscar Wilde, and Aleister Crowley.

Absinthe has been consumed in the Czech Republic (then part of AustriaHungary) since
at least 1888, notably by Czech artists, some of whom had an affinity for Paris,
frequenting Pragues famous Cafe Slavia. Its wider appeal in Bohemia itself is uncertain,
though it was sold in and around Prague. There is evidence that at least one local liquor
distillery in Bohemia was making absinthe at the turn of the 20th century.

The banning of absinthe

Albert Maignans Green Muse (1895): A poet succumbs to the Green Fairy.
Spurred by the temperance movement and the winemakers associations, absinthe was
publicly associated with violent crimes and social disorder.

A critic said that:

Absinthe makes you crazy and criminal, provokes epilepsy and tuberculosis, and
has killed thousands of French people. It makes a ferocious beast of man, a martyr
of woman, and a degenerate of the infant, it disorganizes and ruins the family and
menaces the future of the country.

Edgar Degas 1876 painting LAbsinthe, which can be seen at the Muse dOrsay,
epitomized the popular view of absinthe addicts as sodden and benumbed. Although
mile Zola mentioned absinthe only once by name, he described its evil effects in his
novel LAssommoir:

Boche had known a joiner who had stripped himself stark naked in the rue Saint-
Martin and died doing the polka he was an absinthe-drinker.

In 1905, it was reported that Jean Lanfray murdered his family and tried to kill himself
after drinking absinthe. The fact that Lanfray was an alcoholic who had consumed much
more than his two glasses of absinthe in the morning, was overlooked; the murders were
blamed solely on absinthe. Lanfrays murders were the last straw, and a petition to ban
absinthe in Switzerland was subsequently signed by more than 82,000 people. The
prohibition of absinthe was then written into the Swiss constitution in 1907.

In 1906, Belgium and Brazil banned the sale and distribution of absinthe, although they
were not the first. Absinthe had been banned as early as 1898 in the colony of the Congo
Free State. The Netherlands banned absinthe in 1909; the United States banned it in 1912,
and France in 1915.

The prohibition of absinthe in France led to increased popularity of pastis (and of ouzo, to
a lesser extent), which are anise-flavored spirits that do not contain wormwood. The
Pernod brand resumed production at the Banus distillery in Catalonia, Spain, where
absinthe was still legal, but slow sales in the 1960s eventually caused them to shut it
down.

In Switzerland, the ban drove absinthe underground. Clandestine (illegal) home distillers
produced absinthe after the ban, focusing on la Bleue, which was easier to conceal from
the authorities.

Many countries never banned absinthe, notably Britain, where absinthe had not been as
popular as in continental Europe.

Modern revival
Modern absinthes. Vertes at left; blanches at right. A prepared glass is in front of each.

In the 1990s an importer, BBH Spirits, realized that there was no UK law prohibiting the
sale of absinthe, as it had never been banned there. They began to import Hills Absinth
(not a true Absinthe) from the Czech Republic, which encouraged a modern resurgence in
absinthes popularity.

Absinthe had also never been banned in Spain or Portugal, where it continued to be
made. These absinthes Czech, Spanish, and Portuguese brands date mostly from
the 1990s, are generally of Bohemian-style, and are considered by many absinthe
connoisseurs to be of inferior quality.

France

La Fe Absinthe, released in 2000, was the first brand labelled absinthe distilled and
bottled in France since the 1915 ban, initially for export from France, but now one of
roughly fifty French-produced absinthes available in France. This has resulted in the re-
emergence of French absinthes, which now must be labeled as spiritueux aux plantes
d'absinthe, absinthes distilles or equivalent. Absinthes marketed openly in other
countries must be relabeled to meet these guidelines to be sold legally in France. As the
1915 law regulates only the sale of absinthe in France but not its production, many
manufacturers also produce variants destined for export which are plainly labeled
absinthe.

Spain

Absinthe has a deep history in the Northern Catalan region encompassing Barcelona,
Tarragona, Lleida, and a section of the Pyrenees mountains. Though the drink was never
officially banned in Spain it fell out of favor from the early 1940s to present day. Since
2007 it has enjoyed a significant resurgence in the region and has at least one major
export brand.

Australia

Absinthe has never been illegal to import or manufacture in Australia. Importation

requires a permit under the Customs (Prohibited Imports) Regulation 1956 due to a
restriction on importing any product containing oil of wormwood. In 2000 there was an
amendment by Foods Standards Australia New Zealand (FSANZ) as part of a new
consolidation of the Food Code across Australia and New Zealand. This made all
wormwood species prohibited herbs for food purposes under Food Standard 1.4.4.
Prohibited and Restricted Plants and Fungi, however it was found to be inconsistent with
other parts of the pre-existing Food Code. The proposed amendment was withdrawn in
2002 during the transition between the two Codes, thereby continuing to allow absinthe
manufacture and importation through the existing permit-based system. These events
were erroneously reported by the media as Australia having reclassified it from a
prohibited product to a restricted product. There is now an Australian-produced brand of
absinthe called Moulin Rooz.

Netherlands

In the Netherlands, restrictions on the manufacture and sale of Absinthe were

successfully challenged by the Amsterdam wine seller Menno Boorsma in July 2004,
making absinthe legal once again.

Belgium

Belgium, as part of an effort to simplify its laws, removed its absinthe law on 1 January
2005, citing (as did the Dutch judge) European food regulations as sufficient to render the
law unnecessary (and indeed, in conflict with the spirit of the Single European Market).

Switzerland

In Switzerland, the constitutional ban on absinthe was repealed in 2000 during an

overhaul of the national constitution, although the prohibition was written into ordinary
law instead. Later that law was repealed, so from 1 March 2005, absinthe was again legal
in its country of origin. Absinthe is now not only sold but is once again distilled in its
Val-de-Travers birthplace, with Kbler and La Clandestine Absinthe among the first new
brands to reemerge.

USA

On March 5, 2007, the French Lucid brand became the first genuine absinthe to receive a
COLA (Certificate of Label Approval) for legal importation into the United States since
1912, following independent efforts by representatives from Lucid and Kbler to topple
the longstanding U.S. ban. In December, 2007, St. George Absinthe Verte, produced by
St. George Spirits of Alameda, California, became the first brand of American-made
absinthe to be legally produced in the United States since the enactment of the ban.
Preparation

Preparing absinthe the traditional way. Note, no burning.

Collection of absinthe spoons. These specialized spoons are used to hold the sugar cube
over which ice-cold water is poured to dilute the absinthe. Note the slot on the handle that
allows the spoon to rest securely on the rim of the glass.

Traditionally, absinthe is prepared by placing a sugar cube on top of a specially designed

slotted spoon and then placing the spoon on the glass which has been filled with a shot of
absinthe. Ice-cold water is then poured or dripped over the sugar cube so that the water is
slowly and evenly displaced into the absinthe until the drink is diluted to a ratio between
3:1 and 5:1. During this process, the components that are not soluble in water (mainly
those from anise, fennel, and star anise) come out of solution and cloud the drink. The
resulting milky opalescence is called the louche (Fr. "opaque" or "shady", IPA [lu]). The
addition of water is important because it causes the herbs to "blossom" and brings out
many of the flavors originally over-powered by the anise.
Slow drip absinthe fountain

Originally a waiter would serve a dose of absinthe, ice water in a carafe, and sugar
separately, and the drinker would prepare it to their preference. With increased popularity,
the absinthe fountain, a large jar of ice water on a base with spigots, came into use. It
allowed a number of drinks to be prepared at once, and with a hands-free drip, patrons
were able to socialize while louching a glass.

Although many bars served absinthe in standard glasses, a number of glasses were
specifically made for absinthe. These had a dose line, bulge, or bubble in the lower
portion denoting how much absinthe should be poured in. One "dose" of absinthe is
around 1 ounce (30 mL), and most glasses used this as the standard, with some drinkers
using as much as 1 ounces (45 mL).

In addition to being drunk with water poured over sugar, absinthe was a common cocktail
ingredient in both the United Kingdom and the United States, and continues to be a
popular ingredient today. One of the most famous of these is Ernest Hemingways "Death
in the Afternoon" cocktail, a concoction he contributed to a 1935 collection of celebrity
recipes. His directions are as follows: "Pour one jigger absinthe into a Champagne glass.
Add iced Champagne until it attains the proper opalescent milkiness. Drink three to five
of these slowly."

Production
Anise, one of the three main herbs used in production of absinthe

Grande wormwood, one of the three main herbs used in production of absinthe

Fennel, one of the three main herbs used in production of absinthe

Currently, most countries have no legal definition of absinthe, although spirits such as
Scotch whisky, brandy, and gin generally have such a definition. Manufacturers can label
a product absinthe or absinth without regard to any legal definition or minimum
standard. Producers of legitimate absinthes use one of two processes to create the finished
liquor: either distillation, or cold mixing. In the few countries which have a legal
definition of absinthe, distillation is the sole permitted process. An online description of
the distillation process (in French) is available.[44]

Distilled Absinthe

Distilled Absinthe is produced in a form similar to high quality gin. The botanicals are
macerated in the already distilled alcohol before being redistilled one or more times with
the herbal ingredients to impart complexity and texture to the beverage. The distillation
of absinthe first produces a colorless distillate that leaves the alembic at around 72
percent ABV (144 proof). The distillate can be bottled clear, to produce a Blanche or la
Bleue absinthe, or it can be colored using artificial or natural coloring. Traditional
absinthes take their green color from chlorophyll, which is present in some of the herbal
ingredients during the secondary maceration. The natural coloring process is considered
critical for absinthe aging, since the chlorophyll remains chemically active. The
chlorophyll plays the same role in absinthe that tannins do in wine or brown liquors.[45]

This is done by steeping petite wormwood, hyssop, and melissa (among other herbs) in
the liquid. Chlorophyll from these herbs is extracted giving the drink its famous green
color. This process also provides the herbal complexity that is typical of high quality
absinthe. This type of absinthe is known as a verte. After the coloring process, the
resulting product is diluted with water to the desired percentage of alcohol. Historically,
most absinthes contain between 50 and 75 percent alcohol by volume (100 to 150 proof).
It is said to improve materially with storage, and many pre-ban distilleries aged their
absinthe in neutral barrels before bottling.

Cold Mixed

Many modern absinthes are produced using the cold mix system. This process is
forbidden in countries with formal legal designations of absinthe. The beverage is
manufactured by mixing flavoring essences and artificial coloring in high-proof alcohol,
and is similar to a flavored vodka or "absinthe schnapps". Some modern FrancoSuisse
absinthes are bottled at up to 82% alcohol and some modern bohemian-style absinthes
contain up to 89.9%. Because of the lack of a formal legal definition of absinthe in most
countries, many of these lesser brands claim their products to be 'distilled' (since the
alcohol base itself was created through distillation) and sell them to unsuspecting
consumers at prices comparable to more authentic absinthes that are traditionally distilled
directly from whole herbs.

Ingredients

Absinthe is traditionally prepared from a distillation of neutral alcohol, various herbs, and
water. Traditional absinthes were redistilled from a white grape spirit (or eau de vie),
while lesser absinthes were more commonly made from alcohol from grain, beets, or
potatoes.[48] The principal botanicals are grande wormwood, green anise, and florence
fennel, which are often called "the holy trinity."[49] Many other herbs may be used as well,
such as petite wormwood (Artemisia pontica or Roman wormwood), hyssop, melissa, star
anise, angelica, sweet flag, dittany, coriander, veronica, juniper, and nutmeg.

Alternative Coloring

Absinthe can also be naturally colored red using hibiscus flowers. This is called a rouge
or rose absinthe. As of now, only one historical rouge brand has been discovered[50].

Absinthe Kits

The interest in absinthe has spawned a rash of "absinthe kits", which are claimed to
produce homemade absinthe (not to be confused with hausgemacht absinthe, despite
"hausgemacht" translating as "homemade" in German). Kits often call for soaking herbs
in vodka or alcohol or adding a liquid concentrate to the same in the hopes of creating an
ersatz absinthe.

Such practices usually yield a harsh substance that bears little resemblance to the genuine
article, and is considered to be inauthentic by any practical standard. [51] Some
concoctions may even be dangerous especially if they call for supplementation with
potentially poisonous herbs, oils and/or extracts. Of particular concern is the use of the
extract or oil of wormwood in a misguided attempt to induce alleged psychoactive
effects. It should be noted that the consumption of oil of wormwood is directly linked to
kidney failure and uncontrollable convulsions.[52]

Styles

The Absinthe Drinker by Viktor Oliva (18611928)

Most categorical alcoholic beverages have regulations governing their classification and
labeling, while those governing absinthe have always been conspicuously lacking.
According to popular treatises from the 19th century, absinthe could be loosely
categorized into several grades (ordinaire, demi-fine, fine, and Suisse which does not
denote origin), in order of increasing alcoholic strength and quality. Many contemporary
absinthe critics simply classify absinthe as distilled or mixed, according to its production
method. And while the former is generally considered clearly superior in quality to the
latter, an absinthe simply classified as 'distilled' makes no guarantee as to the quality of
its base ingredients or the skill of its maker by default.

Blanche, or la Bleue

Blanche absinthe (also referred to as la Bleue in Switzerland) is bottled directly following

distillation and reduction, and is uncolored (clear). The name la Bleue was originally a
term used for bootleg Swiss absinthe, but has become a popular term for post-ban style
Swiss absinthe in general

Verte

Verte (green in French) absinthe begins as a blanche. The blanche is altered by the
coloring step, by which a new mixture of herbs is placed into the clear distillate. This
process greatly alters the color and flavor, conferring a peridot green hue and an intense
flavor. Vertes are the type of absinthe that was most commonly drunk in the 19th century;
they represent the common conception of absinthe.

Artificially colored green absinthe is also called verte, while it lacks the herbal
characteristics that are imparted by the coloring step.

Absenta

Absenta ("absinthe" in Spanish) is a regional variation and typically differs slightly from
its French cousin. Absentas typically are sweeter in flavor due to their use of Alicante
anise, and contain a characteristic citrus flavor.

Hausgemacht absinthe

Hausgemacht (German for home-made, often abbreviated as HG) is a type of absinthe

that is home-distilled by hobbyists. It is often called clandestine absinthe. It should not be
confused with the Clandestine brand, nor should it be confused with absinthe kits.

Produced mainly in small quantities for personal use and not for sale, hausgemacht
absinthe enables experienced distillers to personally select the herbs and to fine-tune each
batch. Clandestine production increased after absinthe was banned, when small producers
went underground, most notably in Switzerland.

Although the Swiss had produced both vertes and blanches before the ban, clear absinthe
(also known as la Bleue) became more popular after the ban because it is easier to hide.
Although the ban has been lifted, many clandestine distillers have not made themselves
legal. Authorities believe that high taxes on alcohol and the mystique of being
underground have given them a reason not to.Those hausgemacht distillers who have
become legal often place the word clandestine on their labels.

Bohemian-style absinth

Main article: Bohemian-style absinth

Bohemian-style absinth (also called Czech-style absinthe, anise-free absinthe, or just

"absinth" (without the "e")) is best described as a wormwood bitters. It is produced
mainly in the Czech Republic,from which it gets its designations as "Bohemian" or
"Czech," although not all absinthe from the Czech Republic is Bohemian-style. It
contains little or none of the anise, fennel, and other herbs that are found in traditional
absinthe and bears very little resemblance to historically produced Absinthes.

Typical Bohemian-style absinth has only two similarities with its authentic, traditional
counterpart: it contains wormwood and has a high alcohol content. In the 1990s Czech
Absinth producers introduced the method of lighting the sugar cube on fire. This type of
absinth and the associated "fire ritual" are modern creations and have little to no
relationship with the history and tradition of real absinthe as a cultural phenomenon.

Storage
Absinthe that is artificially colored or clear is relatively stable and can be bottled in a
clear container. If naturally colored absinthe is exposed to light, the chlorophyll breaks
down, changing the color from emerald green to yellow green to brown. Pre-ban and
vintage absinthes are often of a distinct amber color as a result of this process. Though
this color is considered a mark of maturity in vintage absinthes, it is regarded as
undesirable in contemporary absinthe. Due to this fragility, naturally colored absinthe is
typically bottled in dark UV resistant wine bottles.

Absinthe should be stored in a cool, room temperature, dry place away from light and
heat. It should also be kept out of the refrigerator and freezer as anethole can crystallize
inside the bottle, creating a 'scum' in the bottle which may or may not dissolve back into
solution as the bottle warms. Properly stored absinthes not only maintain their quality, but
may improve in aroma, flavor, and complexity with aging.

Cultural impact
LAbsinthe, by Edgar Degas.
Main article: Absinthe in popular culture

The legacy of absinthe as a mysterious, addictive, and mind-altering drink continues to

this day. Absinthe has been seen or featured in fine art, movies, video, music and
literature. The modern absinthe revival has had an effect on its portrayal. It is often
shown as an unnaturally glowing green liquid which is set on fire before drinking, even
though traditionally neither is true. In addition, it is most commonly known in the media
for over-the-top hallucinations.

Historical

Numerous artists and writers living in France in the late 19th and early 20th century were
noted absinthe drinkers who featured absinthe in their work. These included Vincent van
Gogh, douard Manet, Amedeo Modigliani, Arthur Rimbaud, Guy de Maupassant, Henri
de Toulouse-Lautrec, and Paul Verlaine. Later artists and writers drew from this cultural
well, including Pablo Picasso, August Strindberg, Oscar Wilde, and Ernest Hemingway.
Aleister Crowley was also known to be a habitual absinthe drinker. Emile Cohl, an early
pioneer in the art of animation, presented the effects of the drink in 1919 with the short
film, hasher's delirium.

Modern

The aura of illicitness and mystery surrounding absinthe has played into modern
literature, movies, and television shows. Such depictions vary in their authenticity, often
applying dramatic license to depict the drink as anything from an aphrodisiac to a poison.

Effects of absinthe
Edouard Manet, The Absinthe Drinker

Absinthe has been frequently and incorrectly described in modern times as being
hallucinogenic. In the 1970s, a scientific paper mistakenly reported thujone was related to
THC, the active chemical in cannabis.[58]

Ten years after his 19th century experiments with wormwood oil, the French Dr. Magnan
studied 250 cases of alcoholism and claimed that those who drank absinthe were worse
off than those drinking ordinary alcohol, and that they experienced rapid-onset
hallucinations. Such accounts by absinthe opponents were embraced by its most famous
users, many of whom were bohemian artists or writers.

Two famous painters who helped popularize the notion that absinthe had powerful
psychoactive properties were Toulouse Lautrec and Vincent van Gogh, the latter having
suffered from mental instability throughout his life. In one of the best known accounts of
absinthe drinking, Oscar Wilde described the feeling of having tulips on his legs after
leaving a bar.

Today it is known that absinthe does not cause hallucinations. Thujone, the active
chemical in absinthe, is a GABA antagonist; and while it can produce muscle spasms in
large doses, there is no evidence that it causes hallucinations. It has been speculated that
reports of hallucinogenic effects of absinthe may have been due to poisonous chemicals
being added to cheaper versions of the drink in the 19th century, to give it a more vivid
color.

However, the debate over whether absinthe produces effects on the human mind
additional to those of alcohol has not been conclusively resolved. The effects of absinthe
have been described by some as mind opening. The most commonly reported experience
is a 'clear-headed' feeling of inebriation a form of 'lucid drunkenness'. Chemist,
historian and absinthe distiller Ted Breaux has claimed that the alleged secondary effects
of absinthe may be caused by the fact that some of the herbal compounds in the drink act
as stimulants, while others act as sedatives, creating an overall lucid effect of awakening.

Long term effects of low absinthe consumption in humans remain unknown, although the
herbs in absinthe have both painkilling and antiparasitic properties.

Controversy

It was once thought that excessive absinthe drinking had worse effects than those
associated with overindulgence in other forms of alcohol, a belief that led to diagnoses of
the disease of 'absinthism'. One of the first vilifications of absinthe was an 1864
experiment in which a certain Dr. Magnan exposed a guinea pig to large doses of pure
wormwood vapor and another to alcohol vapors. The guinea pig exposed to wormwood
experienced convulsive seizures, while the animal exposed to alcohol did not. Dr.
Magnan would later blame the chemical thujone, contained in wormwood, for these
effects.

Past reports estimated thujone levels in absinthe as high up to 260 mg/kg of absinthe.
More recently, published scientific analyses of samples of various original absinthes have
disproven earlier estimates, showing that very little of the thujone present in wormwood
actually makes it into a properly distilled absinthe when using historical recipes and
methods. Most proper absinthes, both vintage and modern, are within the current EU
limits.

Tests on mice showed an LD50 of about 45 mg thujone per kg of body weight, which is
much more than could be consumed in absinthe. The high percentage of alcohol in
absinthe would kill a person before the thujone would become life-threatening. In
documented cases of acute thujone poisoning as a result of oral ingestion, the source of
thujone was not commercial absinthe, but rather non-controversial sources such as
common essential oils, which can contain as much as 50% thujone.

A study in the Journal of Studies on Alcohol concluded that a high concentration of

thujone in alcohol has negative effects on attention performance. It slowed down reaction
time, and caused subjects to concentrate their attention in the central field of vision.
Medium doses did not produce an effect noticeably different from plain alcohol. The high
dose of thujone used in the study was larger than what can currently be obtained, even in
claimed 'high thujone' absinthe that cannot be sold legally in the European Union. While
the effects of this high dose were statistically significant in a double blind test, the test
subjects themselves were unable to reliably identify which samples were the ones
containing thujone.

Regulations
Currently, most countries do not have a legal definition of absinthe (unlike Scotch whisky
or cognac). Manufacturers can label a product 'absinthe' or 'absinth', whether or not it
matches the traditional definition. Due to many countries never banning absinthe, not
every country has regulations specifically governing it.

Australia

Bitters can contain a maximum 35 mg/kg thujone, while other alcoholic beverages can
contain a maximum 10 mg/kg[77] of thujone. In Australia, import and sales require a
special permit although absinthe is readily available in many bottle shops.

Regulation 5H of the Customs (Prohibited Imports) Regulations 1956 (Cth)[78] (the

Regulations) prohibits the importation of Absinthe (Schedule 8), unless the permission (in
writing) of the Secretary or an authorised person has been granted permission to import
the goods and the permission has been produced to the Collector.

Item 12A of Schedule 8 of the Regulations,[79] refers to "oil of wormwood, being an

essential oil obtained from plants of the genus Artemisia , and preparations containing oil
of wormwood."

The administrative arrangements include the Secretary and authorised officers

(appropriately delegated TGA officers) of the Therapeutic Goods Administration[80] may
grant permission to import absinthe. The Australian Customs Service is the Collector for
the importation of Schedule 8 goods.

The domestic production and sale of Absinthe is regulated by State licencing laws.

[edit] Canada

This section needs additional citations for verification.

Please help improve this article by adding reliable references. Unsourced material may be
challenged and removed. (May 2008)

In Canada, liquor laws are established by the provincial governments. As with any spirit,
importation by individuals for personal use is allowed, provided that conditions for the
individual's duration outside the country are satisfied (Note that this is a federal
requirement, enforced by the Canada Border Services Agency).

British Columbia has no limits on thujone content.

Ontario allows only 1 mg/kg. The provincial stores sell Hills and Pernod
Absinthe.
Alberta and Nova Scotia allow 10 mg/kg thujone.
Manitoba allows 68 mg thujone per litre.[81]
Quebec allows 5 mg/kg. The government wine and spirit shops (SAQ) sell several
brands.
New Brunswick NB Liquor only sells Absente, which has no thujone.
 Newfoundland and Labrador Newfoundland and Labrador Liquor Corporation
sells only Absente, which has no thujone.
All other provinces do not allow the sale of absinthe containing thujone (although,
in Saskatchewan, one can purchase any liquor, with a maximum of one case,
usually 12 bottles x 750 ml or 8 x 1L). Individual liquor boards must approve
each product before it may be sold, and currently only Hills Absinth, Czech
Absinth s.r.o., Elie-Arnaud Denoix, Pernod, Absente, Versinthe and, in limited
release, La Fe Absinthe are approved.

Production is regulated by provincial governments. Recently, Okanagan Spirits in British

Columbia released the Taboo brand, which is currently the only commercial absinthe
crafted in Canada.[82]

[edit] Brazil

Absinthe was prohibited in Brazil until 2007, but the beverage must obey the liquor laws
established by the Brazilian government. The Absinthe sold in Brazil must not contain
more than 53.8% of alcohol.

[edit] European Union

The European Union permits a maximum thujone level of 10 mg/kg in alcoholic

beverages with more than 25% ABV, and 35 mg/kg in alcohol labeled as bitters.[83]
Member countries regulate absinthe production within this framework. Sale of absinthe is
permitted in all EU countries unless they further regulate it.

[edit] France

In addition to EU standards, products explicitly called 'absinthe' cannot be sold in France,

although they can be produced for export. Absinthe is now commonly labeled as
spiritueux base de plantes dabsinthe ('wormwood-based spirits'). France also regulates
fenchone, a chemical in the herb fennel, to 5 mg/l.[84] This makes many brands of Swiss
absinthe illegal without reformulation.

[edit] Republic of Georgia

It is legal to produce and sell absinthe in the Republic of Georgia.

Georgia has several absinthe production facilities. All the ingredients used are produced
domestically.[citation needed]

[edit] Germany

A ban on absinthe was enacted in Germany on 27 March 1923. In addition to banning the
production of and commercial trade in absinthe, the law went so far as to prohibit the
distribution of printed matter that provided details of its production. The original ban was
lifted in 1981, but the use of Artemisia absinthium as a flavoring agent remained
prohibited. On 27 September 1991, Germany adopted the European Union's standards of
1988, which effectively re-legalized absinthe.[85] Unlike Switzerland and France, there are
no further restrictions.

[edit] New Zealand

Although the substance is not banned at national level, some local authorities have
banned it. The latest is Mataura in Southland. The ban came in August 2008 after several
issues of misuse drew public and police attention. One incident resulted in breathing
difficulties and hospitalization of a 17 year old caused by alcohol poisoning.[86] The
particular brand of absinthe that caused these effects contained 89.9% vol. alc.

[edit] Sweden

The sale and production of absinthe has never been prohibited in Sweden. However, the
only store that may sell alcoholic beverages containing more than 3.5% alcohol by
volume is the government-owned chain of liquor stores called Systembolaget.
Systembolaget did not import or sell absinthe for many years.[87]

[edit] Switzerland
The End of the Green Fairy, a 1910 poster by Albert Gantner, opposing the absinthe ban
in Switzerland. The Rtlischwur of 1291 is depicted behind, to the left, representing the
foundation of the Old Swiss Confederation.

In Switzerland, the sale and production of absinthe was prohibited from 1910 to 2005; the
ban was lifted on 1 March 2005. To be legally made or sold in Switzerland, absinthe must
be distilled[88] and must be either uncolored or naturally colored.[89]

[edit] United States

The prevailing consensus of interpretation of United States law and regulations among
American absinthe connoisseurs is that, with the revision of thujone levels by the Alcohol
and Tobacco Tax and Trade Bureau (TTB), it is now legal to purchase such a product for
personal use in the U.S.

According to the US Food and Drug Administration (FDA) food and beverages that
contain Artemisia species must be thujone free.[90] Thujone free is defined as containing
less than 10ppm thujone.[91] There is no corresponding US Drug Enforcement
Administration (DEA) regulation.
The U.S. Customs and Border Protection is inconsistent in saying whether Absinthe may
or may not be imported. The Know Before You Go booklet flatly states "The importation
of Absinthe and any other liquors or liqueurs that contain Artemisia absinthium is
prohibited."[92] while the CBP's Prohibited and Restricted Items web page states that the
importation of absinthe is not "prohibited" but subject to FDA and Alcohol and Tobacco
Tax and Trade Bureau (TTB) approval like other distilled spirits.[93] Absinthe can be and
occasionally is seized by United States Customs if it appears to be for human
consumption.[94][95]

A faux-absinthe liquor called Absente, made with southern wormwood (Artemisia

abrotanum) instead of grande wormwood (Artemisia absinthium), is sold legally in the
United States. This was the first US approval referring to "absinthe" on the front label;
the front label says "Absinthe Refined" but the TTB classified the product as liqueur.

In 2007, TTB relaxed the US absinthe ban, and approved several brands for sale.[96] These
brands must pass TTB testing, which is performed by the Gas Chromatography-Mass
Spectrometry method.[97] The TTB considers a product to be thujone-free if the FDAs test
measures less than 10ppm (equal to 10 mg/kg) thujone.[98] A US distillery also began
producing and selling absinthe, the first US company to do so since 1912.[99]

[edit] Vanuatu

The Absinthe (Prohibition) Act 1915, passed in the New Hebrides, has never been
repealed, and is included in the 1988 Vanuatu consolidated legislation, and contains the
following all-encompassing restriction: The manufacture, importation, circulation and
sale wholesale or by retail of absinthe or similar liquors in Vanuatu shall be prohibited.[100]