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Did You Know Absinthe Is ...

Wormwood Society Logo• Not poisonous, and never was?
• Not hallucinogenic, and never was?
• Legal in the USA since the 1960s?
• Not just a novelty? There are fine absinthes, just like fine wine, whisky, and cognac.  Read more here:

 Frequently Asked Questions

 

Preparing Absinthe In Society

Properly preparing a glass of absinthe isn't as complicated as you may think.

Absinthe enthusiasts often refer to absinthe preparation as the "absinthe ritual", but it's not very different from making a cup of tea.

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Absinthe Evaluation Tutorial

Do you know how to tell a great absinthe from a so-so absinthe?  What does one look for, or demand, in a glass of absinthe?  Just as with fine wine, fine absinthe has a whole language and system for evaluation and tasting.

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Eichelberger Verte 68 Limitee

50cl 68% abv (136 proof)

The modern absinthe revival owes a lot to the German fascination with the drink and its history. A small group of serious enthusiasts, dedicated to improving absinthe's misunderstood image, are found on-line at the forum of Absinth-Guide.de. In 2005, this group decided that they had had enough with the over-all poor quality of German-made absinth(e)s and held a contest to develop a true, quality distilled absinthe - Made in Germany. A noble experiment, and about 15 different home-made (know as Hausgemachts or HG) absinthes were entered, with the winner to be placed into small-scale production just for the pleasure of the German forum members. The winning recipe, by Michael Weinzierl (known as Deep Forest) was up-scaled to just 30 liters, which created an instant success with the forum members and others who had the chance to taste it and, not satisfied with a 'one-off' experience, they demanded commercialization.

Michael had previously visited the Eichelberger Distillery in Taxöldern, because it was near his hometown. Located in southeast Germany in the picturesque and forested Bavarian region called Oberpfälzer Seenland, the Eichelberger (in English - Acorn Mountain) Distillery is a family run, hobbyist enterprise owned by Dr. Lili and Rudi Wild. This modern, yet very small distillery, is capable of distilling only 30 liters at a time, but always with utmost care and attention to quality. As passionate advocates of liqueurs and eau-de-vie, they were enthusiastic when approached with the idea of distilling a 'specialist's' absinthe. They offered their services to distil the first, historic run of Michael's creation, what is now known as 'Eichelberger Absinth 68,' using the German spelling that drops the 'e.'
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