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How Is Absinthe Made?
PRIMARY MACERATION
First, the required herbs and botanicals are infused or "macerated" in
high-proof neutral spirits for a specified time, usually around 12 to
24 hours. This takes place in the pot of a steam-heated, alembic pot
still, but with very gentle or no heat.
DISTILLATION
After maceration, the mixture is distilled. Distillation relies on the
fact that alcohol and certain volatile oils of the plants have a lower
evaporation temperature than water and therefore evaporate sooner,
effectively separating the spirits and oils from the water.
During distillation, the essential oils of the plants are vaporized
along with the alcohol and travel from the pot, along the swan's neck
and are re-condensed in the cooling coil. This is where they become the
spirit, leaving behind the majority of the water along with the plant
matter and the bitter, undesirable constituents of the herbs.
The result is a perfectly clear, colorless, but very fragrant and flavorful liquor.
Many fine absinthes are left in this state and sold as is. These clear
absinthes are referred to as blanches (whites). The term la bleue is
generally reserved for those absinthes distilled clandestinely in the
rural areas of Switzerland—the Swiss equivalent of "moonshine."
COLORATION
More commonly, particularly in France, a coloration step provides the emerald hue for which absinthe is famous.
The spirit is gently warmed and additional herbs are added for a brief
time to impart additional flavor and aroma as well as color from the
chlorophyll in the herbs.
The most common herbs used in this step are Hyssop, Melissa and Petite
Wormwood. Artemisia pontica isn't bitter like
Artemisia absinthium. This coloration will not work in lower-proof
alcohols such as vodka, as the chlorophyll quickly degrades and becomes
yellow or brown within a matter of days. A green absinthe are referred
to as a verte, or "green".
PROOFING
The absinthe is then carefully brought to the desired bottling strength by adding the necessary amount of distilled water.
AGING
Although not often aged in the common sense of spending many years in
oak barrels, absinthe benefits greatly by resting from several months
to a year or more before being released to the market. This can be
done in steel tanks or in neutral oak barrels, which will not impart
undesired flavor or color, but will provide oxygenation. Unlike many
other spirits, absinthe will continue to improve with age even after
bottling.
Although not many modern absinthes are aged, increasing numbers of makers are becoming aware of the benefits of aging.
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