Absinthe Info

Absinthe the magical drink has returned in a jiffy plus more and more people want all of the absinthe info they might lay their hands on. This traditional liquor, that is certainly both controversial and inciteful, is creating a stunning recovery and is on the verge of occupying its well deserved position as the number one cult spirit. One other reason why there is so much clamor for absinthe info is always that absinthe is creating a comeback after being forbidden by most countries absinthe distiller for almost a century.

The actual origin of absinthe is difficult to explain: however, it’s extensively accepted that the French doctor Dr. Pierre Ordinaire first made absinthe in 1792 to treat various stomach illnesses. Absinthe was initially commercially made by Major Dubied and his awesome son-in-law Henry Louis Pernod in 1797. Absinthe soon caught the imagination of the public and became an increasingly popular alcoholic beverage. Absinthe was as well-known in Europe as beer and cider are today.

Absinthe is made using a number of alpine herbs such as wormwood, anise, fennel, hyssop, coriander, veronica, angelica root nutmeg, lemon balm, sage, mint, thyme and cardamom. Wormwood, anise and fennel are definitely the main components while the other herbs are used as coloring and flavoring agents. Absinthe has excessive alcohol content; grain based spirits are typically used in its preparation.

Absinthe produces unique and euphoric effects unlike some other spirit and when drunk in moderation gives the drinker a clear headed inebriation. The herb wormwood contains a substance called thujone which is the main important component. Thujone in mild doses acts as a stimulant and is the cause of absinthes unique effects. In large doses thujone may cause hallucinations and renal problems. The thujone content in absinthe is low and thus within secure limits.

Absinthe is a drink that has had a long and colorful association with the world of art and culture. Nineteenth century Europe was observing a great revolution in the art scene as well as the bohemian culture prevalent at that time embraced absinthe and it became the most in-demand drink. Great painters and writers were enthusiastic absintheurs; some famous names included Vincent Van Gogh, Pablo Picasso, Ernest Hemmingway, and Oscar Wilde.

Absinthe isn’t drunk similar to other everyday spirits, but an elaborate ritual is followed in its preparation. The utilization of unique absinthe spoons, absinthe glasses, sugar cubes, absinthe fountains and ice cold water complement absinthe’s aura and mystique. In the conventional French ritual a dose or amount of absinthe is put in in a special absinthe glass and an absinthe spoon kept on the edge of the glass. A sugar cube is positioned over the spoon and cold water is dripped on the sugar cube, as the cube dissolves and falls into the glass below the emerald green absinthe turns milky or opalescent this is what’s called the louche effect. Louche effect is induced as essential oils from different herbs contained in absinthe are precipitated. Some more water is added to absinthe and the drink is set to serve.

Absinthe is sort of always served with sugar because it is very bitter a result of the presence of absinthin in wormwood. During the last decade of the nineteenth century, as well as the early years of the twentieth century abusive drinking had peaked in Europe and absinthe was unlawfully blamed for a situation called absinthism. Absinthism is characterized by violent behavior and insanity. The temperance movement together with the hard lobbying of the winemakers associations eventually succeeded in having absinthe banned in the majority of European countries.

Thankfully in the light of new evidence that effectively proved the absence of harmful levels of thujone in absinthe most European countries have removed the ban on absinthe and it is once more available in stores across Europe. The United States permits the sale of a diluted version of absinthe. However, US citizens can purchase absinthe online from non-US producers.
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