Absinth is a Drink with a Long Tradition

Absinth is not new in the US, but it’s being reintroduced to the European and North American markets after a long hiatus

Absinths were banned for commercial sale in the United States in 1912 due to unfounded claims that its herbal contents are deleterious to health, primarily due to the presence of thujone from the wormwood plant. (At left, Albert Maignan, Green Muse, 1895, Musée de Picardie, Amiens)

Thanks to reason and science, it is now understood that it is not the herbal ingredients, but simply a reminder that it is a strong alcoholic drink that should be enjoyed in moderation as one would with any other alcoholic drink. Absinths have been approved for commercial sale in the United States since 2007.

Traditional absinths are produced with anise, grande wormwood and sweet fennel, but often include other essential herbs. However, this minimum trilogy of herbs is what characterized traditional absinths of the 19th century, when it was widely enjoyed throughout Europe and the United States. Absinth’s name itself comes from the Latin name for wormwood, Artemisia absinthium.

Much unwarranted attention has been given to an absinth’s content of thujone - a derivative of the grande wormwood plant. Some of the lure of absinths is the claim that, thanks to the thujone content, drinking it can cause hallucinations due to high concentrations of the chemical in the 19th century absinths.

The three primary ingrediants of absinth — wormwood, fennel and anise

Recent studies have shown that the absinths of the 19th century contained only traces of thujone, and absinths today advertising excessive levels of thujone does a disservice to absinths. Modern studies have shown that absinths produced in the 19th century did not contain excessive levels of thujone, and the absinths today permitted for sale in the United States contain similar if not the same levels of thujone found in the original absinths.

Absinths are usually judged for quality using several measures. Color, louche, aroma, flavor and finish are common measures used.

Beware of imitations that add flavors and colors or use inferior spirits. Absinths produced using traditional recipes do not require any flavors or colors, and those that do are using cheaper inferior ingredients.

There are many good websites further describing how to better understand a quality absinth, and you will soon learn that Bairnsfather absinths are indeed true and high-quality absinths.

Of course, the ultimate indicator is your satisfaction. Try Bairnsfather absinths and learn for yourself.