| How Absinthe Is Made IV - Coloration |
| Part three of a step-by-step account of the making of absinthe, based on an actual distillation at the historic Emile Pernot distillery in Pontarlier. The coloration process is critical not just to how the finished absinthe will look, but also to how it will taste. Herb quality is especially important here, as the best results can ony be obtained with perfect source material. |
Coloration is accomplished by straight maceration. A percentage of the clear distillate - usually less than half - is
poured back into the now clean alambic pot, and the colouring herbs - typically petite absinthe (artemisia pontica),
hyssop and melissa - are added. They can be added loose, as shown here, or in a porous burlap sack (or
"tea-bag") which makes filtration afterwards easier. The alambic is then sealed, and heated until the surface of the
chapiteau becomes too hot to comfortably touch - about 55 degrees celsius. Then the mixture is allowed to cool,
before being removed and filtered.
poured back into the now clean alambic pot, and the colouring herbs - typically petite absinthe (artemisia pontica),
hyssop and melissa - are added. They can be added loose, as shown here, or in a porous burlap sack (or
"tea-bag") which makes filtration afterwards easier. The alambic is then sealed, and heated until the surface of the
chapiteau becomes too hot to comfortably touch - about 55 degrees celsius. Then the mixture is allowed to cool,
before being removed and filtered.
The traditional method of filtration shown here involves pouring the
coloured liquid into a conical copper vessel lined with a horsehair filter.
The filtered liquid - which should now be bright and clean - is collected
at the bottom.
coloured liquid into a conical copper vessel lined with a horsehair filter.
The filtered liquid - which should now be bright and clean - is collected
at the bottom.
| The coloured spirit is tested and evaluated, before being mixed back with the remaining clear spirit, to make the final product. The intense emerald-green colour will fade slightly in the first few weeks of ageing. |
| The final tests: water is added to evaluate the quality of the louche and the colour of the diluted drink...and the distillery master gives it his seal of approval. The absinthe will now be aged for (at least) several months (which also allows any remaining sediment to settle), before being bottled and released. |
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