Hallucinatory and Illegal Spirit, In Some Places Anyways
The World Lineup of Absinthe - and NO - Its Not A Way To Avoid Getting Pregnant, This Is Liquor
Absinthe was the drink of choice among artist and writers in the mid to late19th century. It inspired poets and appeared in works by Pablo Picasso (left) and Vincent Van Gogh (right). It was drank by the scandalous playwright Oscar Wilde, the eccentric Toulouse-Lautrec, the poets Charles Baudelaire and Edgar Allen Poe, and the famous 20th century author Ernest Hemingway, just to mention a few.
By the end of the 19th century, the use of absinthe was widespread, and in France, it was as popular as wine. In the cafés of Paris, the cocktail hour bacame known as "L'Heure Verte", the Green Hour.
WHAT IS ABSINTHE?
Absinthe is a strong-herbal liqueur distilled with wormwood and anise. It
typically contains other aromatic herbs like star anise, anise seed, fennel,
licorice, hyssop, veronica, lemon balm, angelica root, dittany, coriander,
juniper, and nutmeg.
LEGALITY
Absinthe is legal in many countries. There are still countries that prohibit the
sale of absinthe, i.e. United States and Switzerland. Even though absinthe is
prohibited in the United States, it is not a controlled substance like Marijuana
and Cocaine.
HISTORY
As its popularity grew, so did public hysteria over its mysterious effects.
Absinthe was the subject of many studies into alcoholism, at the time it was
referred to as Absinthism. Its use was even considered a ticket to the insane
asylum. In August 1905, Jean Lanfray, a Swiss farmer and known absinthe drinker,
shot his entire family. The story made headlines around Europe, proclaiming that
he was under the influence of absinthe, and ignored the fact that he had
consumed several bottles of wine and other spirits during the course of his day.
Absinthe was eventually banned in many countries around the world. Commercial
production in Switzerland ended around 1910, and in 1914 for France. The Pernod
plant (pictured below) at Pontarlier in France was sold in 1917 after 110 years
of production.
According to history, or perhaps myth, the elixir of wormwood was orginally
developed by Dr. Pierre Ordinaire in 1789. He was a French doctor who was living
in the Suisse town of Couvet, in the Canton of Neuchâtel. The doctor was in
self-exile due to political reasons from the Franche-Comté region. It was said
that he discovered the plant wormwood (Artemisia Absinthium) while traveling in
the Val-de-Travers. He mixed wormwood and other herbs with alcohol to create his
136 proof elixir, which he employed in his treatment of the sick and retched.
After many claims of miraculous healing powers, it became a panacea or cure-all.
It was eventually nicknamed, "la Fée Verte", which means the Green Fairy.
It was believed that Dr.Ordinaire bequeathed his recipe to Mademoiselle
Grand-Pierre, who supposedly sold it to two sisters named Henroid in Couvet.
However, historical information suggest that the Henroid sisters were making the
distilled elixir before the Doctor arrived in the area. The doctor is credited
with being one of the first to promote la Fée Verte.
The Henroid sisters exploited the elixir commercially. They offered samples of
the elixir to be sold in nearby pharmacies. In 1797, they sold their recipe to a
Frenchman named Major Dubied. In that same year, the Major's daughter "Emilie"
married Henri-Louis Pernod. The Major, his son Marcellin, and Pernod built the
first commercial absinthe distillery in Couvet under the name of "Dubied Père et
Fils".
In 1805 Pernod opened a larger factory across the border on the main street in
Pontarlier France under the corporate name of "Maison Pernod Fils". One of the
reasons for the move was to avoid the high import taxes at the French border.
The main street facility operated two stills producing approximately 16 liters
of absinthe per day. As popularity grew, Pernods youngest son, "Louis" purchased
36,000 square meters of land on the banks of Doubs River to build a second
factory. The second factory produced more than 400 liters of absinthe per day.
By the mid 1850s, the plant had grown to produce 20,000 liters per day. At the
height of production, they produced 30,000 liters per day and distributed
absinthe to many ports around the world.
Quality of product contributed to the tremendous success of Pernod. Original
Pernod absinthe was distilled from wine, also known as the "proof-spirit". Even
when the French vineyards suffered from Phylloxera, limiting the availability of
wine, Pernod resisted the temptation of using alternative materials such as
beets, grains, and potatoes to produce his proof-spirit. Pernod was also very
active in monitoring all aspects of production, including the selection of raw
materials such as grand wormwood, melissa, and fennel. The Pernod factory
reputation for cleanliness was impeccable.
Absinthe is a drink that contains a high-level of alcohol, typically 68%. The
most important ingredient of Absinthe is the herb wormwood (Artimisia Absinthium);
it is what sets it apart from other drinks and is how it acquired its name. The
essential oils in wormwood contains the chemical Thujone, which is a toxin when
taken in large amounts. Thujone is said to be responsible for Absinthe's
mysterious effects. Other ingredients include; roman wormwood, star anise, anise
seed, hyssop, angelica root, calamis root, fennel, coriander, licorice root,
lemon balm, dittany, and sweet flag. Absinthe is most often described as having
the flavor of liquorice, with a bitter after taste.
Traditionally, Absinthe is prepared by pouring cold water over a cube of sugar
resting on a slotted spoon (see photo below left). The cold water dissolves the
sugar while diluting the green Absinthe. The sugar helped to mask the bitterness
of the absinthium and other oils. As the cold water mixed with the absinthe, it
clouds (see photo below right) to an opalescent white with a tint of green or
yellow, this effect is called the, "louche", pronounced "loosh". The louche
occures when the essential oils are not able to disperse in the water, therefore
creating a clouding effect. The mix ratio is according to preference, usually 5
parts water to 1 part absinthe.
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