Absinthe and Mindful Tasting
Absinthe has long been banned across much of Europe and North America, and yet still exudes magical properties. A very potent (up to 50% alcohol by volume) distilled liquor made with medicinal and culinary herbs steeped in high proof spirits before filtering – its bitter herbal taste being provided by both fennel and grand wormwood (artemisia absinthium), known for both anti-inflammatory and hallucinogenic effects.
Thujone, the chemical found in wormwood that produces its hallucinogenic effects in absinthe, can be removed through distillation so you don’t need to worry about convulsions when drinking absinthe. However, remember that taking high doses will still make you intoxicated and impair your judgement.
Absinthe was beloved among artists and writers like Oscar Wilde for its intoxicating qualities and its association with creativity. Dubbed the Green Fairy by its followers, absinthe was often associated with mad genius and creativity itself.
As much as any glass of absinthe can bring great pleasure, for an enhanced experience it’s best served using traditional absinthe paraphernalia. A traditional absinthe pour involves using a special absinthe glass filled with ice water and sugar cube held on an intricately designed spoon that resembles either a butterknife or tea spout, then slowly drip water over this sugar cube until your absinthe reaches the waterline mark of its fancy glass; sometimes flamed with matches; this process known as louching allows high proof spirits to turn cloudy while intensifying botanical and herbal aromas and flavor profiles.