The main ingredient within Hapsburg absinthe, and the etymology of the name ‘Absinthe’ derives from the latin nomenclature of the ‘wormwood’ plant, (Artemisia absinthium). For thousands of years wormwood has been used by herbalists as a medicinal aid to treat a variety of illnesses and diseases.

The use of Wormwood as as part of the medical options dates back to the ancient Egyptians (1550 BC) who used it as a way to treat intestinal worms (a vermicide). This is where the name “wormwood” originates from.
Historians believe that the pre-Columbian Aztecs in Central America also used wormwood as a way to treat digestive ailments and treat other intestinal and gynecological problems. They would also apply it to open wounds to help them heal quicker.

There are many other appearances of wormwood through the ages. In ancient Greece, a doctor named Soranus suggested it as a way for a woman to rid themselves of an unwanted pregnancy and Hippocrates, a famous Greek physician proscribed it for jaundice, anaemia, rheumatism and even menstrual pain.

The Chinese began using wormwood as a way to treat malaria many thousands of years ago. The World Health Organisation recognises this as a valid form of treatment and consequently it continues to be used for this purpose today. There is a component within wormwood that reacts with the iron found within the malarial parasite. This reaction produces free radicals that destroy the cell walls of the parasite and hence treat the illness. It has been suggested that it could also be an effective way to treat cancer too due to its unique components and ability to help produce free radicals in this way. As recently as the nineteenth century, the French Army & possibly the Foreign Legion too, would allocate a ration of Absinthe to the soldiers, allegedly to ward off Malaria, which doubless it did ; however one can only speculate as to how it affected their accuracy under fire !!

Wormwood seems to be able to treat a large spectrum of illnesses, from the minor to the very severe. Russian farmers say this is the reason for wormwood’s extremely bitter taste having soaked up all of human suffering.

Research is incomplete when it comes to wormwood, but it is still considered to be an effective tonic in many parts of the world, capable of curing a variety of illnesses from heartburn and indigestion to acting as a pain killer and treating malaria. Indeed within the last five years, a new highly resistant strain of malaria has appeared in parts of S.E. Asia & South America , which is passed via a parasitic plasmodium. Apparently there is no known preventative treatment other than using formulations made from Wormwood. This wonder plant still has many many secrets to give up!

Hapsburg Absinthe can last for many months or even years if stored correctly. There are a few things to take into consideration when storing absinthe however.

If an artificial colouring has been used in the production of absinthe or the absinthe has no colour at all and remains clear, then the drink can be bottled in a clear container. If natural herbs have been used to  give the absinthe its green colour then the drink must be stored in dark, UV-resistant bottles. This is because sunlight breaks down chlorophyll and causes it to change colour from lurid green to a mixture of yellow and brown.

Old vintages of absinthe are often found to have an amber / yellow / brown tinge to them for this exact reason. This may appeal to some as a sign of a mature vintage, but modern day absinthe drinkers regard this as undesirable even though the taste may not be affected.

Whatever processes have been involved in the production of absinthe, and whatever type of bottle it is stored in, absinthe should ideally be kept in a cool place away from sunlight. The temperature of storage should not be above 18 degrees celsius nor below 13 degrees celsius. It should not be placed in the fridge and certainly not a freezer as this can cause crystallization within the bottle that can produce a scum when the bottle is warmed through. These are the ideal conditions in which to store Hapsburg Absinthe.

If the absinthe is in a bottle with a screw top, the bottle should be placed upright so no leaks can occur. Although screw tops are generally secure and all Hapsburg Absinthe tops are tested to ensure a snug fit, a screw top is more likely to leak than a corked bottle. If the bottle has a cork then it can be placed on its side, although ideally the bottle should be rotated every now and again in order to keep the cork moist.

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.

The “heyday” of absinthe was during the end of the 19th Century and the beginning of the next. The drink has become synonymous with artists, writers and the bohemian lifestyle in general during that period, particularly those living in Paris. One explanation as to why it was the bohemian culture in particular that embraced the drink is that is was simply a cheap way to get drunk – perfect for struggling actors, writers and artists! A more romantic explanation is that it enabled the creative spirit to flow through its effect on mind and body so was naturally favoured by those in the arts.

Either way, there are several well known artists who were living in Paris and across the rest of Europe at that time and are well known for being keen absinthe drinkers. Henri de Toulouse-Lautrec painted impressionist scene views of the pubs and other night spots around the area of Montmartre. This was the very epicentre of Absinthe drinking of that time. Legend has it that Lautrec used to walk with a hollowed out cane, the centre of which was filled with absinthe. One of his most famous paintings “Monsieur Boileau au café” is clearly influenced by absinthe with a glass of the green liquid placed in the foreground.

Van Gogh was another known heavy consumer of absinthe and perhaps it was the drink that was the cause of the ear cutting incident. Picasso too was greatly inspired by absinthe hence the production of the wax sculpture “Absinthe Glass” in 1914.

Oscar Wilde always enjoyed a glass or two of absinthe as did Arthur Rimbaud and Ernest Hemingway. A very famous quote about absinthe is attributed to Oscar Wilde who said “after the first glass [of absinthe] you see things as you wish they were. After the second, you see things as they are not. Finally you see things as they really are, and that is the most horrible thing in the world.”

Because of the heavy influence absinthe had on the artists of the time, the drink has understandably become interwoven into the literature and paintings produced during that time. One only has to look at some impressionist paintings of that era to see the influence absinthe had. That makes absinthe so much more than just another alcoholic drink. It cannot be compared to the likes of gin or vodka as no other spirit has had such an influence on culture and lifestyle like absinthe has had over the years. It is steeped in history and ritual and that makes Hapsburg absinthe a drink like no other.

There is evidence that the ancient Greeks and ancient Egyptians used wormwood for medical purposes and even enjoyed a wormwood flavoured wine, however the absinthe that we drink today began its life in the 1800’s. The exact origins are sightly muddled. Certainly a Swiss physician named Dr Pierre Ordinaire played a part in the promotion of this drink when he began prescribing it as a “fix-all” elixir to his patients in 1792, but it is not certain that he actually “invented” the drink himself. Some accounts state his brand new elixer was passed onto the Henriod Sisters who began selling it as a medicinal aid, whilst other accounts insist the Henriod Sisters were already making and selling the elixir before Dr Pierre Ordinaire became involved.

Either way, in 1797 Major Dubied acquired the formula from the Henriod Sisters and together with his son Marcellin and his son-in-law Henri-Louis Pernod opened the very first absinthe distillery in Couvet, Switzerland. To keep up with increasing demand, a second distillery was opened in 1805, this time in Pontarlier, France. Absinthe continued to grow in popularity, particularly in France where 5pm became “L’heure verte” or the Green Hour. Every social class enjoyed it from the wealthy to the working class, and in particular it became synonymous with the Parisian bohemian lifestyle. Oscar Wilde was a keen drinker of absinthe.

By 1880, there were many distilleries throughout France and Europe so the price dropped dramatically. This increased consumption yet further until around 36 million litres a year were being drunk throughout France. The immense popularity of absinthe spread to other parts of the world such as the Czech Republic, the US (in particular New Orleans) and Spain. It was towards the end of the 19th Century that things began to go downhill for absinthe. Critics of the drink, in particular winemakers accused the drink of causing diseases and illness such as tuberculosis and epilepsy. It was also cited as the cause of crime and violence however there was little evidence to prove either of these claims. In the 1900’s absinthe was banned in most European countries and the US. The Penod distillery continued to produce absinthe in Spain where it was still legal, however very slow sales led to its eventual collapse in the 1960’s.

Absinthe has since had its ban lifted across the world and has undergone a huge revival. Hapsburg Absinthe in particular is a hugely popular brand and an increasing number of people in all parts of the world are choosing it as their preferred drink.

Absinthe has a very high alcohol content, and because of this the spirit is traditionally diluted substantially with water before consuming, often to a ratio of 3:1 or perhaps even more, according to taste. There are ancient rituals and traditions associated with the addition of water to absinthe but the latter day theatre of dousing a sugar cube with the spirit and setting it alight is a recent import from Czech Republic and is not to be encouraged, as fire and highly volatile strong spirits are a dangerous combination! Other modern day traditions include placing a sugar cube on an absinthe spoon and dripping water over it into the glass beneath until the cube has dissolved completely. The absinthe spoon is then used as a stirrer to give the drink a final mix before consuming.

When water is added to Absinthe, the lurid green colour of the drink changes into a cloudy, opalescent white before your very eyes. This only happens however when water is added drip by drip, as otherwise the oils found within the drink prevent the drink from mixing correctly. The original way to serve absinthe was to very slowly drip iced-water from a four- tapped receptacle (une fontaine) into a glass filled with a measure of the spirit. Because of the number of taps, several drinks could be prepared at the same time. The glasses would sit beneath the taps from which the iced-water would be dispensed.

The term used to describe the changing colour of Absinthe is “louche”, and a poor louche indicates a poor quality of drink. The louche is the most important ritual involved in the drinking of Absinthe, and of course it is very enjoyable to watch. Hapsburg Absinthe provides a dramatic visual show when water is added, magically changing from green to white as the drips start being added. There have been a number of apparatus designed specifically to enhance the enjoyment of the louche for the spectator. Water fountains and specially designed carafes that are held high above the glass when pouring the water are just a couple of examples. Hapsburg Absinthe is even more enjoyable when traditions and rituals are added into the mix!

Absinthe is a highly alcoholic drink (45% – 75% ABV) that is believed to have originated in Switzerland around the eighteenth century. It is mixed with water generally before drinking in order to dilute it, and during this process changes from its natural lurid green colour to an opalescent white.

It is made from wormwood (Artemisia Ansinthium) from which the name derives and a variety of other herbs such as Green Anise (Pimpinella Anisum) Florence Fenel (Foeniculum Vulgare) and sometimes licorice, star anise, lemon balm and even coriander, depending on where it is being made.

There are frequent references to this potent drink in the history books where it is more usually called the “Green Fairy.” It was very popular in France during the late nineteenth century and early twentieth century where it was consumed in large amounts by Parisian artists and writers in particular. There was a strong association between absinthe and the Bohemian culture in Paris. It is said that Oscar Wilde, Van Gogh and a whole range of other notorious “bad boys” of the day were great fans of the drink.

Sometimes Absinthe is incorrectly referred to as a “liqueur” however because it is not low-alcohol and because there is no sugar contained within the drink, it is in fact a spirit. It is also traditionally drunk as an aperitif (before dinner) which also separates it from liqueurs which are generally served after dinner (digestif).

The immense popularity of this drink died away during the twentieth century, but is now back with a vengeance. There are around 200 brands of absinthe produced across the globe as of 2008. France, Switzerland, Spain and the Czech Republic in particular manufacture great quantities for distribution each year. It has a very distinctive taste and smell and enjoyed the world over.