Absinthe back on the shelves in the US

Jul 21, 2008 by Dan Taylor    21 Comments    Posted under: News

Absinthe and Spoon

Sweet, refreshing, and green.  Absinthe.  While banned in the US since 1915, the anise flavored high alcohol content drink is starting to make a return to liquor store shelves in the US.

In May 2007, US government officials lifted the ban on absinthe.  A year later, the Virginia Alcoholic Beverage Control Board approved one brand for sale in the state.  Since June 2008, the Swiss variety Kübler has found a comfy home on Virginia liquor stores shelves.  A 1 litre bottle of the swiss herbal intoxicant will set you back $59.95.

Absinthe is made from alcohol and distilled herbs, with the primary ingredients consisting of wormwood and anise.  The French (and often referred to as ‘The Pure’ version) tends to appear in a pale green color, while the Swiss version often does not follow through with the final coloring process.

Unfortunately Absinthe has fallen on some hard times, and been portrayed as a ‘Devil’s Drink’ and responsible for hallucinations.  In the late 19th century, pseudo scientists painted absinthe as a highly toxic and addictive psychoactive drug.  By 1915 absinthe was banned in France, Switzerland and the US.  However, it remained legal in a number of other countries including Britain and Spain.

Absinthe began it’s phoenix story in 1988 when the European Union relaxed it’s standards on thujone, the active chemical in wormwood.  Slightly late to the party, the US relaxed their standards in 2007.  In some scientific circles, thujone is still thought to produce effects similar to marijuana or opium.  Dr. Chris Holstege called that a myth. “My concern over the thujone is minimal,” he said. “The only thing I worry about with the public is that they’re not going to understand the high content of ethanol in it.”

The traditional Absinthe preparation.

Since most absinthes contain a high amount of alcohol – 45 to 72 percent (Kübler contains 53%) water is usually added to the drink before it is server.  The traditional method involves a 3:1 water to absinthe mix, poured over a sugar cube that is placed on a special absinthe spoon.  The mix brings out the essential oils dissolved in the alcohol and causes the drink to louche.

While Absinthe is now legal in the United States, experts warn against smuggling in brands that don’t meet US standards (commonly from Eastern Europe or Mexico).   Absinthe marketed around the thujone content levels are often an indicator of an inferior product.  In other words…enjoy this wonderful drink, but know what you’re drinking, and prepare it with the respect that it deserves.

For more info, give a visit to Absinthebuyersguide.com.