Along my way with the "fairy" I have sampled several brands, contemporary as well as vintage absinthes from around the 1900's. And I can sincerely tell that there is a huge variety in quality and authenticity.
Browse the categories below to read reviews, high and low, on both modern reproductions as well as century old absinthes that take you back in time.
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An anise free version of the red Serpis absinthe aimed at the German market which prefers the slightly more bitter taste. I would think that it might do well in cocktails, but other than that I'd stick to the regular Serpis.
A distilled absinthe at a really attractive price. Only one flaw in the production ruins the concept of this being an affordable decent absinthe... It's far to bitter on the finish.
The first absinthe to get approval in the US since the ban was lifted in 2007. Manufactured in an old naval hangar outside San Fransisco and with ingredients not commonly found in traditional absinthe it is an interesting product on several levels.
One of the more well known Czech absinths. The Staroplzcenecky (try writing that really fast) come in red and green variaties. Pretty much only with the color differentiating the two.
A Swiss La Bleue made before the re-legalisation. In other worms Hausgemacht, clandestine Swiss absinthe.
Another clandestine product. Trying to resemble a verte...
The Supreme Icon isn't really an absinthe per se but rather a ready made variation of the classic Hemingway cocktail; "Death in the Afternoon". That is - sparkling wine mixed with absinthe.
Most German absinthes coming out around 2000 are bitter, dry and marketed using the thujone levels and old myths. Tabu is different in one aspect. It's not bitter.
The Harlequin Absinthe is the circus child sprung out of a love affair between French distillery Emile Pernot and Swedish enthusiast and distributor Georg Strömfelt - and it's one pretty baby with a disturbingly grown up face...
I don't know where they got the idea to include "Premium" on the label, but it certainly has nothing to do with the quality. This is one of the many oil mixes that hit the market around 1998-2000.
An absinthe verte from Matter-Luginbühl in Kallnach. Made for a local motorcycle club.
This was one of the first distilled absinthes to be comercially released after the ban. Made by Emile Pernot distillery in cooperation with Liqueurs de France, this certainly raised the bar and since then, several high end absinthes have become available.
The first version of the Un Emile Blanche. The recipe have been tweaked and improved since this but it was one of the first high quality blanches on the market after the ban.
A couple of very interesting variations on the Un Emile recipe came out during the early 2000's. The Gentian version is simply a Gentian distillate added to the regular Un Emile 68. Definitely a new twist to absinthe and bitters.
Another variation on the Un Emile absinthe. This time it was an experiment to make a naturally colored red absinthe.
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Many writers "of old" wrote poems or passages about absinthe. Some drank it, some didn't. Find some of them here as well as reviews and notes on modern books about absinthe.
The Absinthe Poetry section has seen several updates the past days. Poems and information about more authors; Antonin Artaud, Arthur Symons, Francis Saltus Saltus, Florence Folsom and Robert Loveman. Open your mind and have a drink while you enjoy their lyrics.
It's the new bistro, the new bar in town. A good place to meet when meeting in real life isn't always an option. Meet me on facebook for more updates from the absinthe world.