Due
to the resurging popularity of Absinthe, and the myth that surrounds it, many
products calling themselves absinthe were produced, notably outside France. In
fact, they were not absinth at all. Here are some pointers to recognize the real
absinth.
-Absinth is a precursor of pastis. Its recipe contrasts the sweetness of anise
with the bitterness of the absinth plant. High quality absinth was coloured naturally
through plant maceration.
- Absinth worthy of its name becomes cloudy with the addition
of water, turning an iridescent green colour (not fluorescent green, which
is the result of artificial ingredients, resulting in the myth of the Green Fairy).
- The complex yet subtle flavour of absinth is associated with anise and absinth
plants. It doesn’t have the sweetness of liquorice-flavoured pastis, or
the harshness of a strong alcohol.
- Because absinth is not sweetened with sugar, it is not a liquor (this is because
liquor regulations require a high percentage of sugar).
- Versinthe is made from absinth plants in the old-fashioned way by marinating
over 20 plants with large absinth plants. When combined with anise, this combination
of plants reconstitutes the freshness, flavour, and complexity of this mythical
alcohol.
Careful reading of its ingredients would be the best way
to get an idea of the flavour. There is also book on the subject:
-" L'Absinthe, le mythe ressuscité " by Marie-Claude DELABAYE. A very detailed and fascinating book, whitch will also teach you how to recognize the real absinthe.
