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  2. Absinthe - Wikipedia

    en.wikipedia.org/wiki/Absinthe

    Absinthe is traditionally bottled at a high level of alcohol by volume, but it is normally diluted with water before being consumed. Absinthe was created in the canton of Neuchâtel in Switzerland in the late 18th century by the French physician Pierre Ordinaire.

  3. Pernod (brand) - Wikipedia

    en.wikipedia.org/wiki/Pernod_(brand)

    Pernod is an absinthe produced by Pernod Ricard released in 2005 based on the original Pernod Fils recipe.. Pernod mixed with water and ice. Pernod Fils (French pronunciation: [pɛʁnoˈfis]) was the most popular brand of absinthe throughout the 19th century until it was banned in 1915.

  4. Bohemian-style absinth - Wikipedia

    en.wikipedia.org/wiki/Bohemian-style_absinth

    Bohemian-style or Czech-style absinth (also called anise-free absinthe or absinth) is a Bohemian version of the traditional spirit absinthe, though it is more accurately described as a kind of wormwood bitters. It is produced mainly in the Czech Republic, from which it gets its designations as “Bohemian” or “Czech,” although not all ...

  5. Hapsburg Absinthe - Wikipedia

    en.wikipedia.org/wiki/Hapsburg_Absinthe

    Hapsburg Absinthe was established in 1999. Hapsburg contains the herb wormwood ( Artemisia absinthium ). The Hapsburg Absinthe line includes five products: Hapsburg Classic, X.C, Flavoured Absinthe, Irish Cream Absinthe, and La Magnifique.

  6. Kübler Absinthe - Wikipedia

    en.wikipedia.org/wiki/Kübler_Absinthe

    Kübler Absinthe Superieure is a brand of absinthe, distilled in the Val-de-Travers region of Switzerland also known as the "birthplace of absinthe". [1] Kübler Absinthe was first produced in 1863 [ 2 ] and was the first brand to be sold legally in Switzerland after the national ban on absinthe was lifted in March, 2005.

  7. Ouzo effect - Wikipedia

    en.wikipedia.org/wiki/Ouzo_effect

    The ouzo effect during the preparation of absinthe. The ouzo effect (/ ˈ uː z oʊ / OO-zoh), also known as the louche effect (/ l uː ʃ / LOOSH) and spontaneous emulsification, is the phenomenon of formation of a milky oil-in-water emulsion when water is added to ouzo and other anise-flavored liqueurs and spirits, such as pastis, rakı, arak, sambuca and absinthe.

  8. La Fée Absinthe - Wikipedia

    en.wikipedia.org/wiki/La_Fée_Absinthe

    NV Absinthe Verte by La Fée is a modern, lower abv (38%) French absinthe, aimed at the bar, club and all round party scene. Its lower alcohol content allows for greater flexibility with serving options, or allows it to be drunk neat or over ice. NV Absinthe Verte is distilled with Grand Wormwood, and uses a grain alcohol base. [citation needed]

  9. Lucid Absinthe - Wikipedia

    en.wikipedia.org/wiki/Lucid_Absinthe

    Lucid Absinthe Supérieure is the first absinthe made with Grande Wormwood to be legally available in the United States after the repeal of the 95-year ban. [ citation needed ] Lucid is distilled in accordance with traditional French methods in the historic Combier Distillery in Loire Valley , France , which was founded in 1834 and designed by ...