There are a few different styles of Absinthe.

Blanche absinthe (also called la Bleue in Switzerland) is a clear liquid and does not have the lurid green colour associated with Absinthe. It is bottled after the distillation and reduction process and has no herbs or other colourings added.

Verte absinthe (which is the word for green in French) includes the colouring step that is excluded from Blanche absinthe. The colour comes from the addition of herbs & colourants or more specifically the chlorophyll contained within which provides a bright green hue to the drink. This was the most popular style of absinthe during the 19th Century. Sometimes colourants are used to provide the green colour, and this too is classified as Verte absinthe, but the colour and taste differ to those bottles where herbs have been used to obtain the colour. (absinthe made green with chlorophyll extract, often has a pronounced ‘vegetable / bruxelles sprouts’ flavour.)

Absenta is the third absinthe style. This is the Spanish style of absinthe and is slightly different from French and other European styles in that is slightly sweeter because of the anise from Alicante that is used. There are also notes of citrus within Spanish Absenta.

Hausgemacht absinthe, which is often shortened to HG is the term used when referring to homemade absinthe, distilled by hobbyists. It is often called clandestine absinthe for this reason, but should not be confused with the brand of the same name, nor absinthe kits. Generally it is made for personal use only and is not for sale. Hobbyists tweak the herbs and other ingredients with each batch, looking for the perfect blend. HG absinthe became popular after the ban was placed in Europe, particularly in Switzerland. Often clear absinthe was made in this way (blanche or la bleue) because it was easier to hide during the ban, and although the ban has now been lifted a large amount of clandestine absinthe continues to be made. Those distillers that have become legal proudly display the term “clandestine” on their labels.

The final style to mention is that of Bohemian style absinthe. Other terms for this are Czech-style absinthe, anise-free absinthe or just “absinth” although a more appropriate name would be wormwood bitters.
It is produced mainly in the Czech Republic although not all absinthe that is distilled there is Bohemian style. It does not contain much anise, fennel or other traditionally used herbs and as such, is very different from the historical absinthe of the 19th Century. It does contain wormwood, and it does have a very high alcohol content, but the similarities end there ! In the 1990s the Czech producers of this bohemian style of absinthe introduced the “fire ritual” where a sugar cube is doused in the alcohol and set on fire. This style of absinthe along with the accompanying ritual has no historical connection with classical absinthe and are modern creations.

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