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Vertes, blanches, barrel aged, red…

Why does absinthe turn milky?

The louche effect is the name given when water is added to absinthe that turns the liquid white. The science behind it is quite normal and tends to happen when adding essential oils to water. Effectively, what happens is that the water is reacting with a hydrophobic chemical in the reaction. This effect was first described by Wilhelm Ostwald in 1896 and is known as the Ostwald Ripening effect. Absinthe fans call it the louche. The Osatwalk Ripening effect occurs when an added ingredient creates a reaction that no longer puts the initial compound in equilibrium either due to the PH level, temperature, or common ions changing (the ability for the alcohol to bond with the oil). As alcohol and water share relatively the same PH level, the biggest changes in the louche effect occur from temperature. Colder absinthe will cloud up faster than warm absinthe. As more cold water is added, the louche will become increasingly clear.

What is absinthe verte?

Absinthe is soaked in herbs (traditionally petite wormwood, This step involves steeping plants such as petite wormwood, hyssop, and melissa (among other herbs) in the distillate. Chlorophyll from these herbs is extracted in the process, giving the drink its famous green color.

What is absinthe blanche?

Absinthe blanche is bottled right from the still without the coloration from natural herbs. We love how absinthe blanche was made popular during the absinthe bans, because you couldn’t tell it was absinthe, just a clear liquid!

Why are there so many different colors of absinthe?

Once distilled, absinthe comes out of the still beautifully clear. This is bottled to produce Absinthe Blanche. This clear absinthe may also be soaked in herbs to add color and flavor. (Note that absinthe must not be artificially colored to be a true absinthe). While Absinthe Verte (green) is traditional, we have also enjoyed Absinthe Rouge and barrel aged absinthes.