Originally it was a mix of medicinal herbs that were used as a tonic. The swiss doctor, Pierre Ordinaire, sold the first recipe to Henrie Pernod in 1797, and that's the recipe that is used in the making of the absinthe Roquette 1797. Over the years the medicinal tonic became an apéritif and gained popularity.
distillation has the same effect as filtering. a clear liquid comes out the other side no matter how messy the "soup" is on the inside. it's then colored later with an additional step, and i would assume that step is filtered. ;)
this guy seems so at peace in his life.
sabbathcore 6 months ago 6
does it taste like sambuca ?
bhweller 2 years ago
what is the name of your product?
zeph4x 2 years ago
How does someone think to mix all of those ingredients?
windnsea619 2 years ago
Originally it was a mix of medicinal herbs that were used as a tonic. The swiss doctor, Pierre Ordinaire, sold the first recipe to Henrie Pernod in 1797, and that's the recipe that is used in the making of the absinthe Roquette 1797. Over the years the medicinal tonic became an apéritif and gained popularity.
heavyharpoon23 2 years ago
i was thinking the EXACT same thing.
joshhCHAOS 2 years ago
So you actually distill the whole soup of wormwood, hyssop, anise & star anise, fennel seed, lemon balm aka melissa etc. Without filtering it first?
AndreTwin 3 years ago
distillation has the same effect as filtering. a clear liquid comes out the other side no matter how messy the "soup" is on the inside. it's then colored later with an additional step, and i would assume that step is filtered. ;)
powerofslack1 3 years ago
distilling purifies the liquor then you add the finishing herbs and botanicals then you filter that and then bottle it.
brundontfreeze000 2 years ago
Don't take it too hard with the star anise.. It's just a question of the ammount..
schutzo83 3 years ago