| Absinthe Distillation How absinthe is made, from herb to finished product |
A step-by-step illustrated account of the making of absinthe,
based on actual distillations at the historic Emile Pernot
distillery in Pontarlier.
We follow the entire process - from the cultivation and
harvesting of young wormwood plants, to the painstaking
selection and preparation of the dried herbs, the maceration of
the herbal mixture in alcohol, followed by distillation and
rectification using the distillery's historic Egrot alambics -
unchanged since the absinthe era - and finally the all important
chlorophyllic coloring process that gives absinthe its
mysterious and romantic green hue.
based on actual distillations at the historic Emile Pernot
distillery in Pontarlier.
We follow the entire process - from the cultivation and
harvesting of young wormwood plants, to the painstaking
selection and preparation of the dried herbs, the maceration of
the herbal mixture in alcohol, followed by distillation and
rectification using the distillery's historic Egrot alambics -
unchanged since the absinthe era - and finally the all important
chlorophyllic coloring process that gives absinthe its
mysterious and romantic green hue.
Cultivation of Absinthe, Petite Absinthe, Melissa & Hyssop in Pontarlier
While green anise is grown largely in Spain and in the south of France, and Florence fennel comes from
Italy, the other 4 major herbs in a typical Pontarlier absinthe blend are all grown in the region: grand
wormwood (Artemisia absinthium), petite wormwood (Artemisia pontica, aka Roman wormwood),
melissa (aka lemonbalm), and hyssop. With the recent renaissance and re-legalisation of absinthe, and
increased local demand from the Pontarlier-based Francois Guy and Emile Pernot distilleries, grand
absinthe is once again being planted on a commercial scale in the Doubs region, and several new
fields are now coming into production. Alongside these, smaller commercial plantings the three herbs
typically used in the colouring step -petite absinthe, melissa and hyssop - have also begun.
While green anise is grown largely in Spain and in the south of France, and Florence fennel comes from
Italy, the other 4 major herbs in a typical Pontarlier absinthe blend are all grown in the region: grand
wormwood (Artemisia absinthium), petite wormwood (Artemisia pontica, aka Roman wormwood),
melissa (aka lemonbalm), and hyssop. With the recent renaissance and re-legalisation of absinthe, and
increased local demand from the Pontarlier-based Francois Guy and Emile Pernot distilleries, grand
absinthe is once again being planted on a commercial scale in the Doubs region, and several new
fields are now coming into production. Alongside these, smaller commercial plantings the three herbs
typically used in the colouring step -petite absinthe, melissa and hyssop - have also begun.
Selection and Preparation of the Herbal Mix
No aspect of absinthe manufacture is more important than meticulous selection of the finest possible
herbs, as this series of photographs from the herb-room of the Pernot distillery in Pontarlier show.
Consecutive batches from the same supplier may vary widely in quality, so everything has to be
carefully checked before use. Once the herbs have been selected, measured and weighed, they need
to be prepared for distillation, by stripping, grinding or crushing.
No aspect of absinthe manufacture is more important than meticulous selection of the finest possible
herbs, as this series of photographs from the herb-room of the Pernot distillery in Pontarlier show.
Consecutive batches from the same supplier may vary widely in quality, so everything has to be
carefully checked before use. Once the herbs have been selected, measured and weighed, they need
to be prepared for distillation, by stripping, grinding or crushing.
Maceration and Distillation
These photographs show the progress of an actual distillation using a dual Egrot
alambic dating from the absinthe era.
First the maceration of the herbs in alcohol is shown, then the distillation process
itself (including the use of the alambic's rectifying balls), followed by the collection of
the clear distillate, and finally by the removal of the spent herb mass and the careful
cleaning of the alambic pots.
These photographs show the progress of an actual distillation using a dual Egrot
alambic dating from the absinthe era.
First the maceration of the herbs in alcohol is shown, then the distillation process
itself (including the use of the alambic's rectifying balls), followed by the collection of
the clear distillate, and finally by the removal of the spent herb mass and the careful
cleaning of the alambic pots.
The Coloring Step
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 only be obtained with perfect
source material.
The photographs show the secondary maceration with petite absinthe, hyssop and melissa, final
filtration of the herbs, blending of the coloured and clear distillates, and testing and evaluation of the
finished absinthe.
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 only be obtained with perfect
source material.
The photographs show the secondary maceration with petite absinthe, hyssop and melissa, final
filtration of the herbs, blending of the coloured and clear distillates, and testing and evaluation of the
finished absinthe.
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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. |
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