unreliable source?] "The Absinthe Buyer's Guide: Modern & Vintage Absinthe Reference: Spain Archives". La Fee Verte. Archived from the original on 2008-09-15 . Retrieved 2008-09-17. The modern-day interest in absinthe has spawned a rash of absinthe kits from companies that claim they produce homemade absinthe. Kits often call for soaking herbs in vodka or alcohol, or adding a liquid concentrate to vodka or alcohol to create an ersatz absinthe. Such practices usually yield a harsh substance that bears little resemblance to the genuine article, and are considered inauthentic by any practical standard. [74] Some concoctions may even be dangerous, especially if they call for supplementation with potentially poisonous herbs, oils and/or extracts. In at least one documented case, a person suffered acute kidney injury after drinking 10ml of pure wormwood oil–a dose much higher than that found in absinthe. [75] Alternatives [ edit ] Absinthe bootleggers refuse to go straight". Swiss info. 2006-03-11. Archived from the original on 2008-06-24 . Retrieved 2008-09-17. Absinthe ( / ˈ æ b s ɪ n θ, - s æ̃ θ/, French: [apsɛ̃t] ⓘ) is an anise-flavored spirit derived from several plants, including the flowers and leaves of Artemisia absinthium ("grand wormwood"), together with green anise, sweet fennel, and other medicinal and culinary herbs. [1] Historically described as a highly alcoholic spirit, it is 45–74% ABV or 90–148 proof in the US. [2] [3] [4] [5] Absinthe traditionally has a natural green color but may also be colorless. It is commonly referred to in historical literature as la fée verte ("the green fairy"). It is sometimes mistakenly referred to as a liqueur, but is not traditionally bottled with added sugar, so is classified as a spirit. [6] Absinthe is traditionally bottled at a high level of alcohol by volume, but it is normally diluted with water before being consumed. a b Hold, K. M. (2000). "alpha-Thujone (the active component of absinthe): gamma-Aminobutyric acid type A receptor modulation and metabolic detoxification". Proceedings of the National Academy of Sciences. 97 (8): 3826–3831. Bibcode: 2000PNAS...97.3826H. doi: 10.1073/pnas.070042397. PMC 18101. PMID 10725394.

A revival of absinthe began in the 1990s, following the adoption of modern European Union food and beverage laws that removed long-standing barriers to its production and sale. By the early 21st century, nearly 200 brands of absinthe were being produced in a dozen countries, most notably in France, Switzerland, Austria, Germany, the Netherlands, Spain, and the Czech Republic.

Hapsburg Classic Absinthe 72.5% 50cl

Arnold, Wilfred Niels (1988). "Vincent van Gogh and the Thujone Connection' ". JAMA: The Journal of the American Medical Association. 260 (20): 3042–3044. doi: 10.1001/jama.1988.03410200098033. PMID 3054185. , SAMA Network, November 25, 1988

Australian Customs Notice No.2013/28" (PDF). Archived from the original (PDF) on 2017-02-07 . Retrieved 2016-12-02. See also: Ouzo effect Preparing absinthe using the traditional method (that does not involve burning) Although many bars served absinthe in standard glassware, a number of glasses were specifically designed for the French absinthe preparation ritual. Absinthe glasses were typically fashioned with a dose line, bulge, or bubble in the lower portion denoting how much absinthe should be poured. One "dose" of absinthe ranged anywhere around 2–2.5 fluid ounces (60–75ml).Schaffner, Margaret A. (1908). "Absinthe Prohibition in Switzerland". American Political Science Review. 2 (4): 562. doi: 10.2307/1944480. ISSN 1537-5943. JSTOR 1944480. S2CID 147087718. Absinthe is a unique and intriguing spirit that has captured the attention of drinkers for centuries. This green-hued liquor is known for its strong, complex flavour profile and its reputation as a potent drink with a storied history. Presenting a mix of thrashing mosh pits and riff heavy anthems, their growing presence in the diverse heavy music scene, unifies classic metal grandeur, speed-demon rhythm sections, soaring solos, with modern technicality. hours ago Italian Thrash Metal Band URAL Unleashes New Video-Clip for “Blood Red Sand” from Third Album “Psychoverse” High Price of Wines due to Short Crops" (PDF). The New York Times. 1911-11-05 . Retrieved 2008-10-20. '1910, was no less than 1,089 millions of gallons.' '162 bottles per head'

TTB Online–COLAs Online–Application Detail" . Retrieved 2009-02-24. Brand Name: LUCID ... Approval Date: 03/05/2007 Absinthe was prohibited in Brazil until 1999 and was brought by entrepreneur Lalo Zanini and legalised in the same year. Presently, absinthe sold in Brazil must abide by the national law that restricts all spirits to a maximum of 54% ABV. [116] While this regulation is enforced throughout channels of legal distribution, it may be possible to find absinthe containing alcohol in excess of the legal limit in some restaurants or food fairs.

Black Calavera Absinthe 89.9% with a slight aniseed flavor, with a bitter background of complex dyes. 

The import, distribution, and sale of absinthe are permitted subject to the following restrictions: Alcohol Tax and Trade Bureau Industry Circular Number 2007–5". Archived from the original on 2014-02-09 . Retrieved 2008-09-17. Absinthe that is artificially coloured or clear is aesthetically stable, and can be bottled in clear glass. If naturally colored absinthe is exposed to light or air for a prolonged period, the chlorophyll gradually becomes oxidized, which has the effect of gradually changing the color from green to yellow green, and eventually to brown. The colour of absinthe that has completed this transition was historically referred to as feuille morte ("dead leaf"). In the pre-ban era, this natural phenomenon was favourably viewed, for it confirmed the product in question was coloured naturally, and not artificially with potentially toxic chemicals. Predictably, vintage absinthes often emerge from sealed bottles as distinctly amber in tint due to decades of slow oxidation. Though this colour change presents no adverse impact to the flavour of absinthe, it is generally desired to preserve the original colour, which requires that naturally coloured absinthe be bottled in dark, light resistant bottles. Absinthe intended for decades of storage should be kept in a cool ( room temperature), dry place, away from light and heat. Absinthe should not be stored in the refrigerator or freezer, as the anethole may polymerise inside the bottle, creating an irreversible precipitate, and adversely impacting the original flavour.