| How Absinthe Is Made II - Herb Selection and Preparation |
| A step-by-step account of the making of absinthe, based on actual distillations at the historic Emile Pernot distillery in Pontarlier. No aspect of absinthe manufacture is more important than meticulous selection of the finest possible herbs, as these photographs from the herb-room of the Pernot distillery show. |
In the herb room at the distillery. Herb selection is
a critical part of the absinthe-making process.
Consecutive batches from the same supplier
may vary widely in quality, so everything has to be
carefully checked before use.
a critical part of the absinthe-making process.
Consecutive batches from the same supplier
may vary widely in quality, so everything has to be
carefully checked before use.
Dried herbs are
carefully weighed.
carefully weighed.
| Dried wormwood stalks from the Pontarlier region are carefully stripped before use - tedious and dusty work! |
| Wormwood after stripping. The bucket holds just over 5kg. At right, the stripped stalks which are discarded. Artemisia Absinthium, or Common Wormwood is the distinctive ingredient that gives absinthe its unique character. |
The importance of selection: At left, Artemisia Pontica of superb quality. At
right, a much less impressive batch of the same herb.
Artemisia Pontica, also known as Petite Absinthe, is sometimes included
in the macerate, but is primarily a herb used in the colouring step.
right, a much less impressive batch of the same herb.
Artemisia Pontica, also known as Petite Absinthe, is sometimes included
in the macerate, but is primarily a herb used in the colouring step.
| Sacks of green anise in the herb room. |
| Spanish anise of reasonable quality. |
| Good quality Spanish anise. |
| Green anise is the major component (by weight) in most absinthe recipes. |
Powdered calamus root, also
known as sweet flag. Used in
small quantities in many
traditional recipes.
known as sweet flag. Used in
small quantities in many
traditional recipes.
High quality peppermint, used in some
recipes, but not a 'standard' ingredient like
wormwood, pontica, anise, fennel, hyssop
and melissa.
recipes, but not a 'standard' ingredient like
wormwood, pontica, anise, fennel, hyssop
and melissa.
An important ingredient, fennel, in both
whole and powdered form.
whole and powdered form.
An extreme example of the importance of herbal selection: below left,
high quality melissa (or lemon-balm as it's also called); at bottom right,
melissa from another supplier, of a completely unacceptable standard.
high quality melissa (or lemon-balm as it's also called); at bottom right,
melissa from another supplier, of a completely unacceptable standard.
| Hand-grown hyssop of the finest quality. |
| Good commercially grown hyssop. |
Some of the herbs - especially anise, fennel (shown here), and calamus - are ideally ground to
powder before use (although this can cause problems later, as they're prone to clog the distilling
apparatus). For small quantities - sufficient perhaps for a 100 litre distillation run - a food processor
may be pressed into service.
powder before use (although this can cause problems later, as they're prone to clog the distilling
apparatus). For small quantities - sufficient perhaps for a 100 litre distillation run - a food processor
may be pressed into service.
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| Some of the pictures on this page used by kind permission of Damian Hevia.Unauthorised reproduction strictly prohibited. This website and all its contents Copyright 2002- 2007 Oxygenee Ltd. No pictures or text may be reproduced or used in any form without written permission of the site owner. |