First let me say that I'm sure there will not be agreement here. What I am looking for is your opinion, and why. I would prefer that this not reduce to criticism of others opinions. Opinions are like a$$holes: Everyone has one, and no one really wants to listen to someone else's. What I really want to hear is the reason that supports your opinion.

0 points for an unsupported statement. Example: I think that absinthe is any liquor that tastes like licorice. (but thanks for joining the chorus)

0 points for pleading from authority. Example: The best experts on absinthe say that it is... (whatever)

An honorable mention for second or third hand sources. Example: I read in Wired magazine, that absinthe was first made in... (whatever)

Points for citing first hand sources. Example: (OT) The use of a form of hydrometer to assure a high enough concentration of sugars when brewing a mead is historically confirmed by Digby in "The Closet of the Eminently Learned Sir Kenelme Digbie Kt Opened" first published in 1669. Digby said: "The rule of its being boiled enough is, when it yieldeth not more scum, and beareth an Egge, so that the breadth of a groat is out of the water." (points off because I didn't post the page number)

Points for reasoned logic. Example: The addition of just flavors to other categories of drink do not seem to separate them from their root category. While different flavored meads may have specific names such as rhodomel (adding rose petals) or metheglyn, (spices) these are all still meads. While whiskeys may be finished in port or sherry casks, sometimes radically affecting their character, they are all still whiskeys. The addition of flavors like coconut may ruin a rum, but it's still technically rum. (etc.) I would thereby argue that, by general historical world standards, the addition of optional flavoring herbs should not disqualify a liquor that would otherwise be considered an absinthe.

You get the picture: back up your opinion, and not with hearsay.




From what little I've read, the defining characteristic of absinthe seems to be the wormwood. Anise seems to be the second runner up, though disagreement over what form of anise makes me question it's universality. Fennel seems to be common, though less commonly mentioned. Other herbs seem to be all, some, or none of an assortment. The alcohol content varies, but seems to always be stronger than is fermentable. Thujone content varies, ostensibly to match various market regulations, but when not present the drink is not called absinthe. (absenting other herbs doesn't seem to affect the name in any legal way) It is not sweet in the bottle, like a liqueur, but dry like a liquor, and is often sweetened to taste when served. I've likely missed, or misinterpreted some details, as this isn't my area of expertise.

Opinions about it seem to be as contentious, and often as pretentious, as opinions about whiskey/whisky seem to be.