Absinthe from Austria
From formerly anise poor to anise rich Absinths, completely after the French model, the taste variety in Austria is big. In general the Absinthe production in this country is manageable, nevertheless unique herb intensive Absinths like Alpsinth, Mata Hari (produced in a spirits museum) emerge from it.
Absinthe is traditionally made from wormwood, aniseed, fennel and a variety of other herbs depending on the recipe. Due to its green colour Absinthe is also called "green fairy".
Absinthe was originally produced in the 18th century as a healing elixir. This spirit, which is traditionally drunk mixed with water, found great popularity in France in the second half of the 19th and early 20th centuries, especially among artists and writers. At the height of its popularity, the drink had the reputation of being addictive due to its thujone content and causing serious damage to health. As early as 1915, the drink was banned in a number of European countries and the USA. Modern studies have not been able to prove the suspicion of damage caused by absinthe consumption; the health damages found at that time are today attributed to the poor quality of the alcohol and the high quantities consumed. Absinthe has been available in most European countries since 1998.
*regular prices = former selling prices