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[Middle English, wormwood, from Old French, from Latin absinthium, from Greek apsinthion.]
A herb liqueur flavoured with wormwood (Artemisia absinthium); it is toxic, sale was outlawed in USA in 1912, and in France and many other countries in 1915; its manufacture was restarted in the late 1990s. See also vermouth.
[AB-sinth] Reputed to be an aphrodisiac, absinthe is a potent, bitter liqueur distilled from wormwood and flavored with a variety of herbs. It has a distinct anise flavor and is 68 percent alcohol (136 proof). Absinthe is usually diluted with water, which changes the color of the liqueur from green to milky white. Because it's considered habit forming and hazardous to health, absinthe is prohibited in many countries and was banned in the United States in the early 1900s.
Bibliography
See study by J. Adams (2004).
Absinthe (also absinth, absenta) (English: IPA: /ˈæbsɪnθ/; French: IPA: [apsɛ̃t]) is a distilled, highly alcoholic (usually 68-80%) anise-flavored spirit derived from herbs including the flowers and leaves of the medicinal plant Artemisia absinthium, also called grand wormwood or Absinth wormwood. Absinthe is typically green (either naturally or with added color) or clear and is often referred to as la Fée Verte ('The Green Fairy'). Although it is sometimes mistakenly called a liqueur, absinthe is not bottled with added sugar and is therefore classified as a liquor or spirit.[1] Absinthe is uncommon among spirits in that it is bottled at a high proof but consumed diluted with water to the strength of wine (see Drink Preparation/Ritual).
Absinthe originated in Val-de-Travers, Switzerland as an elixir/tincture. However, it is better known for its popularity in late 19th and early 20th century France, particularly among Parisian artists and writers whose romantic associations with the drink still linger in popular culture. At the peak of its popularity, over 2 million litres of absinthe were consumed annually in France alone.[2] Further, absinthe was portrayed as a dangerously addictive, psychoactive drug; the chemical thujone was blamed for most of its deleterious effects. The Lanfray murders of 1906 caused a petition to the Swiss government leading to its prohibition in Switzerland, and subsequently other countries. By 1915, it was prohibited in a number of European countries and the United States.
Though it was vilified, no evidence shows it to be any more dangerous or psychoactive than ordinary alcohol.[3] A modern absinthe revival began in the 1990s, as countries in the European Union began to reauthorize its manufacture and sale. As of August 2007 over 100 brands in a dozen countries are produced.[4]
The French word absinthe can refer either to the alcoholic beverage or to the actual wormwood plant (grande absinthe being Artemisia absinthium, and petite absinthe being Artemisia pontica). The word derives from the Latin absinthium, which is in turn a stylization of the Greek αψίνθιον (apsínthion), wormwood. Some claim that the word means 'undrinkable' in Greek, but it may instead be linked to the Persian root spand or aspand, or the variant esfand, which may have been, rather, Peganum harmala, called Syrian Rue although it is not actually a variety of rue, another famously bitter herb. That this particular plant was commonly burned as a protective offering may suggest that its origins lie in the reconstructed Proto-Indo-European root *spend, meaning 'to perform a ritual' or 'make an offering'. Whether the word was a borrowing from Persian into Greek, or rather from a common ancestor, is unclear.[5]
Absinth (without the 'e') is a spelling variation of absinthe often seen in central Europe. Because so many Bohemian-style products use it, many groups see it as synonymous with bohemian absinthe, even though that is not always the case.
Traditionally, absinthe is poured into a glass over which a specially designed slotted spoon is placed. A sugar cube is then deposited in the bowl of the spoon. Ice-cold water is poured or dripped over the sugar until the drink is diluted 3:1 to 5:1. During this process, the components that are not soluble in water, mainly those from anise, fennel and star anise, come out of solution and cloud the drink. The resulting milky opalescence is called the louche (Fr. 'opaque' or 'shady', IPA [luʃ]). The addition of water is important, causing the herbs to 'blossom' and bringing out many of the flavors originally overpowered by the anise. For most people, a good quality absinthe should not require sugar, but it is added according to taste and will also thicken the mouth-feel of the drink. The major Swiss, French, and Spanish distillers recommend their absinthes without the addition of sugar.
Originally a waiter would bring out a dose of absinthe, ice-water in a carafe and sugar separately and the drinker would prepare his own glass to taste. With increased popularity, the absinthe fountain, a large jar of ice water on a base with spigots, came into use. It allowed a number of drinks to be prepared at once, and with a hands-free drip patrons were able to socialise while louching a glass.
Although many bars served absinthe in standard glasses, a number of glasses were specifically made for absinthe, having a dose line, bulge, or bubble in its lower portion to mark how much absinthe should be poured into it; one "dose" of absinthe is around 1 oz (30 ml), and most glasses used this as the standard amount, but some drinkers would use as much as 1 1/2 oz (45 ml).
In addition to being drunk with water poured over sugar, absinthe was a common cocktail ingredient in both Great Britain and the United States,[6] and continues to be a popular ingredient today. One of the most famous of these is Hemingway's "Death in the Afternoon" cocktail, a concoction he contributed to a 1935 collection of celebrity recipes. His directions are as follows: "Pour one jigger absinthe into a Champagne glass. Add iced Champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly." [7]
The main herbs used to produce absinthe are green anise, florence fennel and grande wormwood, often called the 'holy trinity'. Many other herbs may be used as well, such as hyssop, melissa, star anise, petite wormwood (Artemisia pontica or Roman wormwood), angelica root, Sweet Flag, dittany leaves, coriander, veronica, juniper, nutmeg, and various mountain herbs.
The simple maceration of wormwood in alcohol (as called for in absinthe kits) without distillation produces an extremely bitter drink because of the presence of the water-soluble absinthine, one of the most bitter substances known to man. Authentic recipes call for distillation after a primary maceration and before the optional secondary or 'coloring' maceration. The distillation of wormwood, anise, and Florence fennel first produces a colorless distillate that leaves the alembic at around 72% alcohol.
The distillate can be bottled clear, to produce a Blanche or la Bleue absinthe, or it can be colored using artificial or natural coloring. Traditionally the natural coloring step is done by steeping petite wormwood, hyssop, and melissa, among other herbs, in the liquid. Chlorophyll from these herbs give it its famous green color and this green absinthe is known as a verte. After this process, the resulting product is reduced with water to the desired percentage of alcohol.
In at least one documented case it can be naturally colored red, called a rouge or rose, by using a red flower/herb. Since the color is achieved by steeping herbs, it is theoretically possible to create a 'naturally colored' absinthe of any color by using the correct plant material, although only one historical rouge brand has been discovered thus far[8]
Absinthe can also be produced by mixing steam-distilled oils in high-proof alcohol, called an oil-mix.
Historically, most absinthes contain between 60% and 75% alcohol. It is said to improve materially with storage, and many pre-ban distilleries aged their absinthe in neutral barrels before bottling. In the late 19th century, cheap brands of absinthe were occasionally adulterated by profiteers with copper, zinc, indigo plant, or other dyes to impart the green color, and with antimony trichloride to produce or enhance the louche effect (see below). It is also thought that the use of cheaper industrial alcohol and poor distillation technique by the manufacturers of cheaper brands resulted in contamination with methanol, fusel alcohol, and similar unwanted distillates. This addition of toxic chemicals is likely to have contributed to absinthe's reputation as a hallucination-inducing or otherwise harmful beverage.
There are numerous recipes for homemade absinthe floating around on the Internet, many of which revolve around soaking or mixing a kit or store-bought herbs and wormwood extract with high-proof liquor such as vodka or Everclear. Even though these do-it-yourself kits have gained in popularity, it is simply not possible to produce absinthe without distillation. Absinthe distillation, like the production of any fine liquor, requires expertise and care to properly manage.
Besides being unpleasant to drink[9] and not authentic distilled absinthe, these homemade concoctions do contain thujone and can sometimes be poisonous, especially when using wormwood extract[10]. Many of these recipes call for the usage of liberal amounts of wormwood extract or essence of wormwood in the hopes of increasing the believed psychoactive effects. Consuming essential oils will not only fail to produce a high, but can be very dangerous. Wormwood extract can cause renal failure and death from excessive amounts of thujone, which in large quantities acts as a convulsive neurotoxin. Essential oil of wormwood should never be consumed straight.
Most alcoholic beverages have regulations that govern their classification and labeling. Modern absinthe is not governed in this way and subsequently classification is difficult and by nature inaccurate. Historically, there were five grades of absinthe: ordinaire, demi-fine, fine, supérieure and Suisse (which does not denote origin), in order of increasing alcoholic strength and production quality. While a supérieure and Suisse would always be naturally colored and distilled; ordinaire and demi-fine could be artificially colored and made from oil extracts. These terms are no longer used as an industry standard. However some brands in production today still use the Suisse designation on their labels. Many contemporary absinthe critics use two classifications to denote quality; Distilled and Mix Absinthe. Within these two process based classifications exist substantial variations in production quality due to variations in the raw materials used. They should not be viewed as complete measures of quality.
Blanche absinthe (also referred to as la Bleue in Switzerland) is bottled directly following distillation and is unaltered. It is a clear liquid which contains the distilled oils of the herbs used in its production. The name la Bleue was originally a term used for bootleg Swiss absinthe. However it has become a popular term for Swiss absinthe in general.
Verte (green in French) absinthe begins as a blanche. The distillate is further altered in process known as the 'coloring step' whereby a new mixture of herbs are left in contact with the clear distillate. This process greatly alters the color and flavor of the drink giving it a characteristic emerald green hue and a heavier more intense flavor. This type of absinthe was most commonly consumed in the 19th century and is what is generally thought of as absinthe. [citation needed]
Artificially colored green absinthe is still called a "verte" although it often lacks the additional herbal characteristic that come from the natural coloring step.
Often called Bohemian-style, Czech-style, anise-free absinthe or just absinth (without the 'e'), it is best described as a wormwood bitters and is produced mainly in the Czech Republic where it gets its Bohemian and Czech designations, although not all absinthe from the Czech Republic is Bohemian style. [11] It contains little to no anise, fennel or other herbs normally found in traditional absinthe that was popular in the 19th century, and is often more bitter from chemicals such as absinthine. Often the only similarities with its traditional counterpart are the use of wormwood and a high alcohol content; for all intents and purposes, it should be considered a completely different product.[12] In most cases, Bohemian-style absinths are not processed by distillation, but are rather high-proof alcohol which has been cold-mixed with herbal extracts and artificial coloring.[13]
Contemporary Czech producers claim absinth has been produced in the Czech Republic since the 1920s,[14] but there is no independent evidence to support these claims.[11] Since there are currently few legal definitions for absinthe, producers have taken advantage of its romantic 19th century associations and psychoactive reputation to market their products under a similar name. Many Bohemian-style producers heavily market thujone content,[15] exploiting the many myths and half truths that surround thujone even though none of these types of absinth appear to contain enough thujone to cause any noticeable effect.
Bohemian-style absinth lacks many of the oils in absinthe that create the louche,[16] and a modern ritual involving fire is often used that takes this into account. In this ritual, absinth is added to a glass and a sugar cube on a spoon is placed over it. The sugar cube is soaked in absinth then set on fire. The cube is then dropped into the absinth setting it on fire, and water is added until the fire goes out, normally a 1:1 ratio.[17] The crumbling sugar can provide a minor simulation of the louche seen in traditional absinthe, and the lower water ratio enhances effects of the high-strength alcohol.
It is sometimes claimed that this ritual is old and traditional; however, there is no evidence to support this. It was first included in marketing after being observed in a prague bar in the late 1990s[18] and incorporated into its history as the classic method, which has been accepted by many as historical fact, largely because this method has filtered its way into several contemporary movies [19]. Amongst many of the more traditional absinthe enthusiasts, this method of preparing absinthe is looked down upon, and it can negatively affect the flavor of traditional absinthe. [20]
There are a few Czech products that claim to have levels of thujone, which would make them illegal to sell in Europe, as well as the rest of the world [21] [22]. Some of the most expensive Czech products go to the extent of macerating wormwood in the bottle quite similar to an absinthe kit[23]. There is no historical basis for a thujone level this high.
Absinthe that is artificially colored or clear is relatively stable and can be bottled in a clear container. However if naturally colored absinthe is exposed to light, the chlorophyll breaks down, changing the color from emerald green to yellow green to brown. Pre-ban and vintage absinthes are often of a distinct amber color as a result of this process. Though this color is considered a mark of maturity with vintage absinthes it is regarded as an undesirable change when dealing with contemporary absinthe. Due to this fragility naturally colored absinthe is typically bottled in dark UV resistant wine bottles.
Absinthe should be stored in a cool, room temperature, dry place away from light and heat. They should also be kept out of the refrigerator and freezer as anethole can crystalize inside the bottle, creating a 'scum' in the bottle which may or may not dissolve back into solution as the bottle warms. When properly stored, absinthes not only maintain their quality but many actually improve in aroma, flavor, and complexity as they age.
The precise origin of absinthe is unclear. The medical use of wormwood dates back to ancient Egypt and is mentioned in the Ebers Papyrus, circa 1550 BCE. Wormwood extracts and wine-soaked wormwood leaves were used as remedies by the ancient Greeks.[24] The first clear evidence of absinthe in the modern sense of a distilled spirit containing green anise and fennel, however, dates to the 18th century but may be older. According to popular legend, absinthe began as an all-purpose patent remedy created by Dr. Pierre Ordinaire, a French doctor living in Couvet, Switzerland, around 1792 (the exact date varies by account). Ordinaire's recipe was passed on to the Henriod sisters of Couvet, who sold absinthe as a medicinal elixir. In fact, by other accounts, the Henriod sisters may have already been making the elixir before Ordinaire's arrival. In either case, one Major Dubied in turn acquired the formula from the sisters and, in 1797, with his son Marcellin and son-in-law Henry-Louis Pernod, opened the first absinthe distillery, Dubied Père et Fils, in Couvet. In 1805 they built a second distillery in Pontarlier, France, under the new company name Maison Pernod Fils.[25]
Absinthe's popularity grew steadily until the 1840s, when absinthe was given to French troops as a malaria treatment [1]. When the troops returned home, they brought their taste for absinthe with them, and it became popular at bars and bistros.
By the 1860s, absinthe had become so popular that in most
Absinthe (with anise) has been consumed in Czech lands (then part of Austria-Hungary) since at least 1888, notably by Czech artists, some of whom had an affinity for France, frequenting Prague's Cafe Slavia.[26] Its wider appeal is uncertain, though it was sold in many shops in and around Prague. There is evidence that at least one local liquor distillery in Bohemia was making absinthe at the turn of the 20th century.[27]
Spurred by the temperance movement and wine makers' associations, absinthe was publicized in connection with several violent crimes supposedly committed under the influence of the drink. This, combined with rising hard-liquor consumption caused by the wine shortage in France during the 1880s and 1890s, effectively labeled absinthe a social menace.
Its critics said that
Absinthe makes you crazy and criminal, provokes epilepsy and tuberculosis, and has killed thousands of French people. It makes a ferocious beast of man, a martyr of woman, and a degenerate of the infant, it disorganizes and ruins the family and menaces the future of the country.
[28] Edgar Degas' 1876 painting L'Absinthe (Absinthe) (now at the Musée d'Orsay) epitomized the popular view of absinthe 'addicts' as sodden and benumbed. Although he mentioned it only once by name, Émile Zola described their serious intoxication in his novel L'Assommoir.
Boche had known a joiner who had stripped himself stark naked in the rue Saint-Martin and died doing the polka—he was an absinthe-drinker. (page 411 of the 1970 Penguin Classics English edition)
In 1905, it was reported that a man named Jean Lanfray murdered his family and attempted to kill himself after drinking absinthe. The fact that he was an alcoholic who had drank considerably after the two glasses of absinthe in the morning was overlooked, and the murders were blamed solely on absinthe.[29] The Lanfray murders were the last straw, and a petition to ban absinthe in Switzerland was quickly signed by over 82,000 people.
Soon thereafter (in 1906), Belgium and Brazil banned the sale and redistribution of absinthe, although they were not the first. Absinthe was banned as early as 1898 in the Congo Free State (later Belgian Congo).[30] In Switzerland, the prohibition of absinthe was even written into the constitution in 1907, following a popular initiative. The Netherlands came next, banning absinthe in 1909, followed by the United States in 1912 and France in 1915. Around the same time, Australia banned the liquor too. The prohibition of absinthe in France led to the growing popularity of pastis and ouzo, anise-flavored liqueurs that do not use wormwood. Pernod moved their absinthe production to Catalonia Spain,[31] where absinthe was still legal[32] slow sales in the 1960s eventually caused it to close down. However, a few small micro distilleries still exist in the area.[33] In Switzerland, it drove absinthe underground. Evidence suggests small home clandestine distillers have been producing absinthe since the ban, focusing on Les Blanches or Les Bleues as it was easier to pretend at that time that a clear product was not absinthe. Many countries never banned absinthe, notably the United Kingdom (where absinthe had not been as popular as in mainland Europe), which eventually led to its revival.
In the 1990s an importer, BBH Spirits, realized that there was no UK law prohibiting the sale of absinthe (as it was never banned there) other than the standard regulations governing alcoholic beverages. Hill's Liquere, a Czech Republic distillery founded in 1920, began manufacturing Hill's Absinth, a Bohemian-style absinth, which sparked a modern resurgence in absinthe's popularity.
It had also never been banned in Spain or Portugal, where it continues to be made. Likewise, the former Spanish and Portuguese New World colonies, especially Mexico, allow the sale of absinthe and it has retained popularity through the years.
France never repealed its 1915 law, but in 1988 a law was passed to clarify that only beverages that do not comply with European Union regulations with respect to thujone content, or beverages that call themselves 'absinthe' explicitly, fall under that law. This has resulted in the re-emergence of French absinthes, now labeled spiritueux à base de plantes d'absinthe ('wormwood-based spirits'). Interestingly, as the 1915 law regulates only the sale of absinthe in France but not its production, many manufacturers also produce variants destined for export which are plainly labeled 'absinthe'. La Fée Absinthe, released in 2000, was the first brand of absinthe distilled and bottled in France since the 1915 ban, initially mainly for export from France, but now one of over twenty French 'spiritueux ... d'absinthe' available in Paris and other French cities.
Absinthe has never been totally illegal to import or manufacture in Australia. Importation requires a permit under the Customs (Prohibited Imports) Regulation 1956 due to a restriction on importing any product containing "oil of wormwood".[34] In 2000 there was an amendment by Foods Standards Australia New Zealand (FSANZ) as part of a new consolidation of the Food Code across Australia and New Zealand to make all wormwood species prohibited herbs for food purposes under Food Standard 1.4.4. Prohibited and Restricted Plants and Fungi but this was inconsistent with permissions in other parts of the pre-existing Food Code.[35][36] The proposed amendment was withdrawn in 2002 during the transition phase between the two Codes, thereby continuing to allow absinthe manufacture and importation through the existing permit based system. These events were erroneously reported by the media as Australia having reclassified it from a prohibited product to a restricted product.[37]
In the Netherlands, this law was successfully challenged by the Amsterdam wine seller Menno Boorsma in July 2004, making absinthe legal once again. Belgium, as part of an effort to simplify its laws, removed its absinthe law on 1 January 2005, citing (as did the Dutch judge) European food regulations as sufficient to render the law unnecessary (and indeed, in conflict with the spirit of the Single European Market).
In Switzerland, the constitutional ban on absinthe was repealed in 2000 during a general overhaul of the national constitution, but the prohibition was written into ordinary law instead. Later that law was also repealed, so from 1 March 2005, absinthe is again legal in its country of origin, after nearly a century of prohibition. Absinthe is now not only sold in Switzerland, but is once again distilled in its Val-de-Travers birthplace, with Kübler and La Clandestine Absinthe among the first new brands to emerge, albeit with an underground heritage.
It is once again legal to produce and sell absinthe in practically every country where alcohol is legal, the major exception being the United States; though as of 2007 absinthe's "banned status" in the states is changing. Two brands, Lucid and Kübler, are currently being sold in the United States. The law concerning other absinthes is still rather foggy because it is technically NOT illegal to possess or consume other absinthe brands in the United States.
German for home-made (often abbreviated HG), also called clandestine (not to be confused with the brand), hausgemacht absinthe is home distilled by hobbyists. Mainly for personal use and not for sale, clandestine absinthe is produced in small quantities allowing experienced distillers to select the best herbs and fine tune each batch. Clandestine production got a major boost after the ban of absinthe when small producers went underground, especially in Switzerland. Although the Swiss produced both vertes and blanches before the ban, clear absinthe (known as La Bleue) became popular as it was easier to hide. Though the Swiss ban was recently lifted, many clandestine distillers have yet to become legal; the authorities believe high taxes on alcohol and the mystique of being underground has kept many from seeking a license.[38] Those that have become legal often still use the 'clandestine' moniker on their products. HG absinthe should not be confused with absinthe kits.
In January 2006, a widely published Associated Press wire service article echoed the press' sensational absinthe scare of a century earlier. It was reported that on the night he disappeared, George Allen Smith (a Greenwich, Connecticut, man who in July 2005 vanished from aboard the Royal Caribbean's Brilliance of the Seas while on his honeymoon cruise) and other passengers drank a bottle of absinthe. The story noted the modern revival and included quotes from various sources suggesting that absinthe remains a serious and dangerous hallucinogenic drug:
| “ | In large amounts, it would certainly make people see strange things and behave in a strange manner. It gives people different, unusual ideas that they wouldn't have had of their own accord because of its stimulative effect on the mind. | ” |
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—Jad Adams, author, "Hideous Absinthe: A History of the Devil in a Bottle" |
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| “ | Absinthe is banned in the United States because of harmful neurological effects caused by a toxic chemical called thujone | ” |
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—Michael Herndon, spokesman for the U.S. Food and Drug Administration[39] |
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The story also noted: "Defenders of the drink say it is safe and its harmful effects a myth." Jad Adams and Ted Breaux were interviewed on MSNBC about this issue. Ted Breaux had this to say:
| “ | One thing we know is that absinthe, old and new, does not contain a lot of thujone. And what we know, from certain scientific studies, which have been published in the past year or so, is that, first of all, thujone is not present in any absinthe in sufficient concentration to cause any type of deleterious effects in humans. | ” |
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—Rita Cosby[40] |
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As with sensationalism a hundred years ago, the fact that a bottle of absinthe contains more alcohol than that of standard liquor was ignored.
It was thought that excessive absinthe drinking had worse effects than those associated with overindulgence in other forms of alcohol, which was bound to be true for those consuming cheaper adulterated products, and led to the disease of 'absinthism'. One of the first vilifications of Absinthe was an 1864 experiment in which Dr. Magnan exposed a guinea pig to large doses of pure wormwood oil vapor and another to alcohol vapors. The guinea pig exposed to wormwood had seizures while the other did not. He would later blame the chemical thujone for these effects. Based on this he concluded absinthe was more dangerous than alcohol, disregarding the small amounts of wormwood oil likely to be consumed by drinkers.[41]
Past reports estimated thujone levels in absinthe as high — up to 350 mg per kg of absinthe. More recent studies have shown that very little of the thujone present in wormwood actually makes it into a properly distilled absinthe, even one recreated using historical recipes and methods. Most proper absinthes, both vintage and modern, are within the current EU limits.[42][43] A recent French distiller has had to add pure essential oil of wormwood to make a 'high thujone' variant of his product. It can remain in higher amounts in oils produced by other methods than distillation, or when wormwood is macerated and not distilled, especially when the plant stems are used, where thujone content is the highest. Tests on mice show an LD50 of around 45 mg thujone per kg of body weight,[44] much higher than what is contained in absinthe and the high amount of alcohol would kill a person many times over before the thujone became a danger.[44] Although direct effects on humans are unknown, many have consumed thujone in higher amounts than present in absinthe through non-controversial sources like common sage and its oil, which can be up to 50% thujone.[45] Long term effects of low wormwood consumption in humans are unknown as well. The deleterious effects of absinthe as well as its hallucinogenic properties are a persistent myth often repeated without support in modern books and scientific journals.
Absinthe has long been believed to be hallucinogenic, but no evidence supports this. Ten years after Dr. Magnan's experiments with wormwood oil, he studied 250 cases of alcoholism and claimed that those who drank absinthe were worse off than those who just drank alcohol, and that they experienced, among other things, rapidly brought-on hallucinations.[46] Few descriptions of these hallucinations exist from actual absinthe drinkers beyond a few quotes from poets after a long night of drinking. In one of the most famous, Oscar Wilde describes the feeling of tulips on his legs after leaving a bar at closing.[47] These beliefs got a boost in the 1970s when a scientific paper mistakenly reported thujone was related to THC and most likely had similar hallucinogenic properties based on its shape.[48] With the advent of usenet and web recipes 'trip reports' have been circulating for many years. These home recipes sometimes call for known hallucinogenic herbs in a mistaken attempt to recreate Absinthe's supposed hallucinogenic effects.
Today it is known that absinthe does not cause hallucinations, especially those described in the old studies. Thujone, the supposed active chemical in absinthe, is a GABA antagonist and while it can produce muscle spasms in large doses there is no evidence it causes hallucinations.
The effects of absinthe have been described by artists as mind opening and even hallucinogenic and by prohibitionists as turning "good people" "mad and desolate". Sometimes called 'secondary effects', the most commonly reported experience is a 'clear-headed' feeling of inebriation - a 'lucid drunkenness', said to be caused by the thujone and other compounds. Some, such as chemist/absinthe historian Ted Breaux, say that these effects may be caused by the fact that some of the compounds act as stimulants, others as sedatives, overall creating a neutral effect.[49] Most others feel that the placebo effect and individual reaction to the herbs make these secondary effects subjective and minor compared to the psychoactive effects of alcohol.
A study in the Journal of Studies on Alcohol[50] concluded that a high concentration of thujone in alcohol has negative effects on attention performance. It slowed down reaction time, and subjects concentrated their attention in the central field of vision. Medium doses did not produce an effect noticeably different from plain alcohol. The high dose of thujone in this study was larger than what one can get from current beyond-EU-regulation 'high thujone' absinthe before becoming too drunk to notice, and while the effects of even this high dose were statistically significant in a double blind test, the test subjects themselves could still not reliably identify which samples were the ones containing thujone. As most people describe the effects of absinthe as a more lucid and aware drunk, this suggests that thujone alone is not the cause of these effects.
The legacy of absinthe as a mysterious, addictive, and mind-altering drink continues to this day. Absinthe has been seen or featured in fine art, movies, video, music and literature. The modern absinthe revival has had an effect on its portrayal. It is often shown as an unnaturally glowing green liquid which is set on fire before drinking, even though traditionally neither is true. In addition, it is most commonly known in the media for over the top hallucinations.
Numerous artists and writers living in France during the late 19th and early 20th centuries were noted absinthe drinkers and featured absinthe in their works. These include Vincent van Gogh, Édouard Manet, Guy de Maupassant, Arthur Rimbaud, Henri de Toulouse-Lautrec and Paul Verlaine. Later authors and artists would draw from this cultural well including Pablo Picasso, August Strindberg, Oscar Wilde and Ernest Hemingway.
The mystery and illicit quality surrounding the popular view of absinthe has played into modern music, movies and television shows. These depictions vary in their authenticity, often applying dramatic license to depict the drink as everything from aphrodisiac to poison.
Currently, most countries do not have a legal definition of absinthe (unlike, for example, Scotch whisky or cognac). Therefore, manufacturers can label a product 'absinthe' or 'absinth', regardless of whether it matches the traditional definition. Due to many countries never banning absinthe, not every country has regulations specifically governing it.
Bitters can contain a maximum 35 mg/kg thujone, other alcoholic beverages can contain a maximum 10 mg/kg[51] of thujone. In Australia, import and sales require a special permit although absinthe is readily available in many bottle shops.
Absinthe containing wormwood cannot be sent through the Australian postal system. There is an unresolved question as to whether it is permitted in passenger's luggage on arrival in Australia in non-commercial quantities for personal use. While the legislation would appear to be clear, it is currently stocked by duty-free alcohol retailers at 'Arrivals' at Australian international airports such as Kingsford Smith.
In Canada, liquor laws are under the jurisdiction of the provincial governments. British Columbia has no limits on thujone content, although several associations are petitioning for bans[citation needed]; Alberta, Ontario and Nova Scotia allow 10 mg/kg thujone; Québec allows 15 mg per kg (according to the SAQ)[citation needed]; and all other provinces do not allow the sale of absinthe containing thujone (although, in Saskatchewan, one can purchase any liquor available in the world upon the purchase of a minimum of one case, usually 12 bottles x 750 ml or 8 x 1L). The individual liquor boards must approve each product before it may be sold on shelves, and currently, only Hill's Absinth, Czech Absinth s.r.o., Elie-Arnaud Denoix, Pernod, Absente, Versinthe and, in limited release, La Fée Absinthe are approved. Other brands may appear in the future.
The European Union permits a maximum thujone level of 10 mg/kg in alcoholic beverages with more than 25% ABV, and 35 mg/kg in alcohol labeled as bitters.[52] Member countries regulate absinthe production within this framework. Sale of absinthe is permitted in all EU countries unless they further regulate it.
In addition to EU standards, products explicitly called 'absinthe' cannot be sold in France, although they can be produced for export. Absinthe is now commonly labeled as spiritueux à base de plantes d'absinthe ('wormwood-based spirits'). France also regulates fenchone, a chemical in the herb fennel, to 5 mg/l.[53] This makes many brands of Swiss absinthe illegal without reformulation.
In Switzerland, the sale and production of absinthe was prohibited from 1908 to 2005; however, the ban was lifted on March 1, 2005. To be legally made or sold in Switzerland, absinthe must be distilled and either uncolored or naturally colored.
According to U.S. Customs and Border Protection literature, "The importation of Absinthe and any other liquors or liqueurs that contain Artemisia absinthium is prohibited."[54] This runs contrary to FDA regulations, which allow Artemisia species in foods or beverages, but those that contain Artemisia species, white cedar, oak moss, tansy or Yarrow, must be thujone free.[55] Other herbs that contain thujone have no restrictions. For example, sage and sage oil (which can be almost 50% thujone[45]) are on the FDA's list of substances generally recognized as safe.[56]
The prevailing consensus of interpretation of United States law and regulations among American absinthe connoisseurs is that it is probably legal to purchase such a product for personal use in the U.S. It is prohibited to sell items meant for human consumption which contain thujone derived from Artemisia species. (This derives from a Food and Drug Administration regulation, as opposed to a DEA regulation.) Customs regulations specifically forbid the importation of 'absinthe'. Absinthe can be and occasionally is seized by United States Customs if it appears to be for human consumption and can be seized inside the U.S. with a warrant.[57][58]
A faux-absinthe liquor called Absente, made with southern wormwood (Artemisia abrotanum) instead of grande wormwood (Artemisia absinthium), is sold legally in the United States and does not contain Grande Wormwood. This was the first US approval referring to "absinthe" on the front label; the front label says "Absinthe Refined" but TTB classified the product as Liqueur.
In 2007 the first legally available absinthe has been approved for sale in the US. These brands must pass TTB testing, which is an older standard and would appear to have a margin of error of around 10 mg/l thujone . Thus brands that are under the limit 'officially' don't contain thujone even if in actuality they do. Two brands currently available are Lucid and Kübler, with more to come.
The Absinthe (Prohibition) Act 1915, passed in the New Hebrides, has never been repealed, and is included in the 1988 Vanuatu consolidated legislation, and contains the following all-encompassing restriction: The manufacture, importation, circulation and sale wholesale or by retail of absinthe or similar liquors in Vanuatu shall be prohibited.[59]
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