Iconic & Original Absinthe Accessories

When it comes to Absinthe, there is one factor, which is, to many, more important than the Absinthe itself: The Absinthe Accessories. In our article about Absinthe Rituals you already found out, why they are pretty important. In the following article we want to provide you with an overview about the most iconic Absinthe Accessories.

Original Absinthe Accessories: Spoons

Once can say, an Absinthe spoon is the most iconic Absinthe accessory. Because Absinthe spoons are only used for drinking Absinthe. They have no other function. With other accessories, like Absinthe glasses or carafes it is different. They were and are often used as well for other drinks.    …Continue reading “Iconic & Original Absinthe Accessories”

Absinthe Study Session 4 – Absinthe and its legalization

The first country, which banned Absinthe was Switzerland  in the year 1910.  The US followed in 1912 (for “protective” measures), France decided to give death to the Green Fairy  in 1915 and Germany followed in 1923. The only countries, which never banned Absinthe were Spain and the UK.    …Continue reading “Absinthe Study Session 4 – Absinthe and its legalization”

Absinthe Study Session 3 – Absinthe´s Green Color

The Green Fairy is green. But how does the green color come into the Absinthe? The color of Absinthe results out of the maceration of various herbs, which are added to the colorless spirit after distillation. This means after distillation Absinthe is not green, it is a clear but flavorful distillate. When no herbs are added for maceration after this primary distillation you will have a  “Blanche” or “Bleue” Absinthe.

A Verte – a green Absinthe – goes through a second process. Additional herbs are infused and the chlorophyll gives the Fairy it´s alluring green color. Besides the coloration, the herbs enhance the flavor profile.

   …Continue reading “Absinthe Study Session 3 — Absinthe´s Green Color”

ALANDIA Study Session 2 – The big burning at the Pernod Factory

Pernod had on of its biggest distilleries in Pontarlier, France, next to the river Doubs. Daily production was up to 125,000 liters of Absinthe per day in 1896. A notable disaster occured on a Sunday, August 11, 1901. Mr. Borel, the plant manager was away the day a ferocious thunderstorm broke over the town. Lightning hit the central dome of the plant and ran through the metal framework. The electrical charge reached the tanks full of alcohol and set the whole plant into fire! Inside the factory bottles melted or exploded with the heat.

ALANDIA Study Session 1 – Absinthe and Sugar


Historically Absinthe was drank with sugar. Pernod and other traditional Absinthe brands promoted the sugar ritual in their advertisings. The intent of using sugar was not to mask the bitterness of Absinthe, moreover the use of sugar reflects the preference for sweetness during the 19th century.

Sugar was still something special and luxurious. Absinthe was as well drank with other sweeteners such as anisette or Orgeat, a French almond syrup. The sugar cube was invented by Mr. Christian Rad in 1841. Before that, sugar was sold in blocks. As Mrs. Rads cut her hand badly by trying to slice a block, her husband had the idea to sell sugar „precutted“; In Dacice in the Czech Republic, the hometown of Mr. Rad, the sugar cube monumental is a touristic attraction.

   …Continue reading “ALANDIA Study Session 1 — Absinthe and Sugar”