Separating Myth from Reality
On October 07, 2007 in Back to basic
Absinthe has always had an ambivalent history, on one hand it was praised as ‘The Green Muse’ by its devotees, and on the other it was condemned by it detractors as a cause of madness and moral degeneracy. But is there any scientific or medical basis for either position? Evidence for mind-altering effects is largely anecdotal and the frequently quoted first-hand descriptions of its mind-altering effects have come from artists and poets who may be expected to describe events in a fanciful manner.
Imbibers of alcohol have always described their favourite tipple in extravagant terms, whether it be Burns on whisky or Yeats on wine. The case for its harmful effect is largely based on research on laboratory animals conducted at the behest of the prohibitionist lobby and assumptions drawn from examinations of mental patients in the late 19th century.The origins of absinthe can be traced back to the end of the 18th century, when Pierre Ordinaire, a French doctor, used wormwood (Artemisia absinthium) together with anise, fennel, hyssop and various other herbs distilled in an alcoholic base as a herbal remedy for his patients.
Ordinaire’s recipe eventually found its way into the hands of Henri-Louis Pernod who established the Pernod fils dynasty when he opened his first distillery in 1805, and very soon ‘Extrait d’absinthe’ stopped being a local curiosity and started on its route to becoming a national phenomenon in France, and by the end of the 19th century it had been embraced by the Bourgeoisie and demi-monde alike with over 2 million litres being consumed annually in France.
So what is the published scientific evidence for the harm or benefits of absinthe? Wormwood has had a long history in folk medicine dating back as far as ancient Greece when it was variously prescribed for rheumatism, jaundice, menstrual pains and as an aid in child birth, but it only attracted scientific attention in the mid-19th century. At this time there was a powerful prohibitionist lobby gaining public attention throughout France and it should be noted that research was rarely totally independent and was conducted to support a particular position, for or against the banning of alcohol. The first published evidence for absinthe’s harmful effects in animals dates from the 1860s (Magnan V. Epilepsie alcoolique; action spéciale de l’absinthe: épilepsie absinthique. Comptus Rendu des Seances et Memoires de la Société de Biologie (Paris) 1869; 5(4th series): 156-61); (Amory R. Experiments and observations on absinthe and absinthism. Boston Medicaland Surgical Journal 1868; 7: 8:68-71, 83-5).
This purportedly shows that wormwood oil and alcohol produce a synergistic effect which leads to epileptiform convulsions. Magnan extended his studies to acute alcoholics and concluded that absinthe produced symptoms in humans that were distinct from alcoholic delirium tremens and manifest themselves as epileptic convulsions. However, it is now accepted that Magnan’s interpretations were oversimplified and alarmist. He not only concluded that absinthe caused medical and psychological troubles not associated with the high consumption of alcohol, he argued that absinthe’s deleterious effects were hereditary. Magnan was preoccupied with the degeneration of the French race, which he blamed on alcohol and in particular, absinthe. There should be no surprise at the correlation of absinthe drinking amongst the destitute and alcoholics, it was the cheapest way of buying strong alcohol. On the other hand, millions of French people enjoyed the occasional glass of absinthe after work without any ill effects.
Wormwood has also been shown to be a hepatoprotective. Gilani and Janbaz found that an extract of Artemisia absinthium protected against acetaminophen and carbon tetrachloride-induced hepatotoxicity in mice. The presence of antioxidants and calcium-channel blockers in wormwood also probably contributes to its hepatoprotective effects. (Gilani AH; Janbaz KH., Preventative and curative effects of Artemisia absinthium on acetaminophen and CCl4-induced hepatotoxicity, Gen. Pharmacol, 1995, 26(2):309-315; Gilani AH. Search for new calcium channel blocking drugs from indigenous plants, International Congress on Natural Products Research, 1994, August 1-5, Halifax 0:29). Recent studies have demonstrated that extracts of wormwood (and other plants used in absinthe) have CNS cholinergic receptor binding activity and therefore contrary to accepted wisdom, absinthe may actually improve cognitive function (Wake et al, J Ethnopharmacol, 2000 Feb;69(2):105-14.
In conclusion, there is no evidence that absinthe ever contained the high concentrations of thujone that would have led to detrimental effects or that it has hallucinogenic or mind altering properties. The health problems experienced by chronic users were likely to have been caused by adulterants in inferior brands and by the high levels of alcohol present. Claims for beneficial effects must also be treated with some scepticism as again, the detrimental effects of the alcohol would presumably outweigh any benefits. It seems likely that the phenomenal success of absinthe during the 19th century was due to one factor, the French love of aniseed drinks. The modern equivalent of absinthe, pastis, is by far the most popular distilled spirit in France with 125 million litres being consumed annually. Perhaps the reason that so much absinthe was consumed, and absintheurs waxed so lyrically about it was simply because it tasted good.
source: feeverte.net
Absinthe recipes
On October 07, 2007 in Absinthe recipes
Recipes for absinthe generally have two parts. There is the maceration, which is the list of herbs to be soaked in the proof spirit prior to distillation, and the list of finish herbs, which are herbs infused into the spirit after the distillation. After the finish has had time to work its way into the liqueur, it is filtered and ready for use or storage. Absinthe should be bottled in tightly sealed containers, as with corks or screw caps. Absinthe should be stored in a cool location (steady 13-18°C), away from direct sunlight. Bottles with a cork may be stored on their sides and rotated to keep the cork moist. Bottles with screw on caps should be stored upright to prevent leaking.
Spanish Absinthe
(Primary Maceration for Distillation - 1.5 liters)
- 4 grams - Common Wormwood
- 8 grams - Green Anise (Seeds)
- 6 grams - Fennel Seed
- 12 grams - Star Anise
- 2 grams - Angelica root
- 1 gram - Coriander
(Finish)
- 2 grams - Hyssop
- 3 grams - Melissa (Lemon Balm)
Suisse La Bleue (clear absinthe)
(Primary Maceration for Distillation - 1.5 liters)
- 4 grams - Common Wormwood
- 8 grams - Green Anise (Seeds)
- 6 gram - Fennel Seed
- 4 grams - Star Anise
- 3 grams - Peppermint Leaf
- 2 grams - Hyssop
- 2 grams - Angelica root
Recipe Notes
- The proof spirit is usually distilled from wine.
- Flowers and leaves of wormwood are preferred for their aromatic and fresh flavors. The stems of wormwood have a higher thujone content than the leaves and flowers and also impart more of a bitter note. Most recipes do not call for wormwood in the finish, because addition of the fresh herb at this point can add too much astringency. If wormwood in the finish is desired, it is recommended that a small quantity be used.
- Wormwood, peppermint leaf, and hyssop are usually the source of the green color associated with absinthe. The louche is due to a reaction with the anise in the spirit.
Absinthe in Switzerland is back !
On October 07, 2007 in Absinthe news
MOTIER, Switzerland – Absinthe, the drink banned almost a century ago as “madness in a bottle” is making a comeback. The Swiss, who invented absinthe, legalized it this month, hoping to boost a sluggish regional economy and drag a generation of bootleg distillers into the 21st century. Known in France as the “Green Fairy” because of its color, absinthe was banned in much of Europe in the early 20th century, when heavy consumption of the bitter aniseed-flavored tipple was linked to hallucinations, violence and depression.
The Dutch painter Van Gogh is reputed to have sliced off his ear while under the influence. Fellow artists Picasso and Toulouse-Lautrec were also devotees, as were the writers Ernest Hemingway and Oscar Wilde.
But the Swiss, who outlawed it in 1910, laud the high-alcohol drink as a folk remedy and aperitif, and boast that they have never stopped drinking it despite the ban. On March 1, the day the ban was lifted, local distillers gathered in the village of Motier in the Val-de-Travers where absinthe is distilled for a festival celebrating the local brew.
ABSINTHE MINDED
The Swiss also hope to revive the Val-de-Travers economy. In 1910, the absinthe industry employed 600 on the Swiss side of the border and 3,000 on the French compared to a handful today. The quest for jobs has pushed concerns about absinthe’s possible side effects off the agenda completely.
“In order to succeed, you should forget the past. Absinthe is rich in culture and we need to use that to our advantage,” said Bernard Soguel, a Swiss member of parliament. “We have an international audience and we need to use our history.”
The Swiss have a unique claim on the absinthe’s history and hope to win “appellation” rights to use its name exclusively. According to legend, the drink dates from 1769 when a Val-de-Travers matron now known as Mother Henriod sold a concoction distilled from a dozen garden herbs to passers-by. The most important ingredient is wormwood, or artemisia absinthium, a relative of the daisy that contains thujone, a substance similar to menthol which is believed to give the drink hallucinogenic qualities. Absinthe is a clear drink that varies from 45 percent to 70 percent alcohol and which turns a light cloudy green or blue when mixed with water.
It is enjoying a revival with rock stars, jet-setters and in trendy urban bars lured by its old world glamour, wild reputation and the drinking rituals associated with it. Modern Drunkard, a magazine which celebrates today’s drinking culture, said even those revolted by absinthe’s taste are likely to be drawn by the spectacle of drinking rituals that involve sugar, water and in some cases setting it on fire.
source: signonsandiego.com
Hausgemacht absinthe
On October 07, 2007 in Absinthe recipes
German for homemade (often abbreviated HG), also called clandestine, hausgemacht absinthe is home-distilled by hobbyists and thus illegal in most countries.Mainly for personal use and not for sale, clandestine absinthe is produced in small quantities allowing experienced distillers to select the best herbs and fine-tune each batch. Clandestine production got a major boost after the ban of absinthe when small producers went underground, especially in Switzerland. Although the Swiss produced both vertes and blanches before the ban, clear absinthe (known as La Bleue) became popular as it was easier to hide. Though the Swiss ban was recently lifted, many clandestine distillers have yet to become legal; the authorities believe high taxes on alcohol and the mystique of being underground has kept many from seeking a license. Those that have become legal often still use the “clandestine” moniker on their products. HG absinthe should not be confused with absinthe kits.
Source: wikipedia.org
Homemade warning
On October 07, 2007 in Absinthe recipes
There are numerous recipes for homemade absinthe floating around on the Internet, many of which revolve around soaking or mixing a kit or store-bought herbs and wormwood extract with high-proof liquor such as vodka or Everclear. Even though these do-it-yourself kits have gained in popularity, it is simply not possible to produce absinthe without distillation. Absinthe distillation, like the production of any fine liquor, is a science and an art and requires expertise and care to properly manage.Besides being unpleasant to drink and a pale impression of authentic distilled absinthe, these homemade concoctions can sometimes be poisonous. Many of these recipes call for the usage of liberal amounts of wormwood extract or essence of wormwood in the hopes of increasing the believed psychoactive effects. Consuming essential oils will not only fail to produce a high, but can be very dangerous. Wormwood extract can cause renal failure and death due to excessive amounts of thujone, which in large quantities acts as a convulsive neurotoxin. Essential oil of wormwood should never be consumed straight.
Source: wikipedia.org
How to made ?
On October 07, 2007 in Back to basic
The main herbs used are grande wormwood, florence fennel and green anise, often called the “holy trinity.” Many other herbs may be used as well, such as hyssop, melissa, star anise and petite wormwood (Artemisia pontica or Roman wormwood). Various recipes also include angelica root, Sweet Flag, dittany leaves, coriander, veronica, juniper, nutmeg, and various mountain herbs.The simple maceration of wormwood in alcohol without distillation produces an extremely bitter drink, due to the presence of the water-soluble absinthine, one of the most bitter substances known. Authentic recipes call for distillation after a primary maceration and before the secondary or “coloring” maceration. The distillation of wormwood, anise, and Florence fennel first produces a colorless distillate that leaves the alembic at around 82% alcohol. It can be left clear, called a Blanche or la Bleue (used for bootleg Swiss absinthe), or the well-known green color of the beverage can be imparted either artificially or with chlorophyll by steeping petite wormwood, hyssop, and melissa in the liquid. After this process, the resulting product is reduced with water to the desired percentage of alcohol. Over time and exposure to light, the chlorophyll breaks down, changing the colour from emerald green to yellow green to brown. Pre-ban and vintage absinthes are often of a distinct amber color as a result of this process.
Nontraditional varieties are made by cold-mixing herbs, essences or oils in alcohol, with the distillation process omitted. Often called “oil mixes”, these types of absinthe are not necessarily bad, though they are generally considered to be of lower quality than properly distilled absinthe and often carry a distinct bitter aftertaste.
Alcohol makes up the majority of the drink and its concentration is extremely high, between 45% and 89.9%,[3] though there is no historical evidence that any commercial vintage absinthe was higher than 74%. Given the high strength and low alcohol solubility of many of the herbal components, absinthe is usually not imbibed “straight” but consumed after a fairly elaborate preparation ritual.
Historically, there were five grades of absinthe: ordinaire, demi-fine, fine, supérieure and Suisse (which does not denote origin), in order of increasing alcoholic strength. Most absinthes contain between 60% and 75% alcohol. It is said to improve materially with storage. In the late 19th century, cheap brands of absinthe were occasionally adulterated by profiteers with copper, zinc, indigo plant, or other dyes to impart the green color, and with antimony trichloride to produce or enhance the louche effect (see below). It is also thought that the use of cheaper industrial alcohol and poor distillation technique by the manufacturers of cheaper brands resulted in contamination with methanol, fusel alcohol, and similar unwanted distillates. This addition of toxic chemicals is quite likely to have contributed to absinthe’s reputation as a hallucination-inducing or otherwise harmful beverage.
Source: wikipedia.org