The Origins of Absinthe
Absinthe originated in Switzerland in the late 18th century as an alcoholic beverage derived from botanicals like anise, fennel, and most notably, wormwood (Artemisia absinthium). Swiss doctor Dr. Pierre Ordinaire is credited with developing absinthe as a medicinal elixir in the 1790s in the town of Couvet. It was believed that absinthe possessed digestive, anthelmintic, and stimulant properties. By the early 19th century, absinthe had spread to France, where it gained widespread popularity. The French aristocracy and bohemian communities in Paris embraced absinthe culture in the 1830s-1870s, fueling its rise in popularity across Europe and overseas.
Absinthe's Golden Age in France
During the mid-to-late 1800s, known as absinthe's "La Belle Époque" or "Golden Age," the spirit became engrained in French culture. Global Absinthe parlors popped up all over Paris and other cities, attracting French intellectuals, artists, and literati who gathered to socialize and stimulate creativity. Notable artists and writers who embraced absinthe culture included Vincent van Gogh, Edgar Allan Poe, Paul Verlaine, Arthur Rimbaud, and Oscar Wilde. Absinthe was viewed by many participants of the Belle Époque as a muse, mental stimulant, and aid to creative pursuits or relaxation at the end of the day. Its association with the bohemian communities of Montmartre and Montparnasse solidified absinthe as a dominant fixture of French culture during France's most artistically fruitful period.
International Popularity and Prohibition
From France, absinthe craze spread across Europe and overseas fueled by 19th century globalization. Major producers in Europe included Switzerland, Spain, Portugal, and the Czech Republic. Absinthe also became a popular drink in the United States by the late 1800s, where brands likeabsinthe Moureau La Bleue saw mass commercial success. However, growing social unrest and a prohibitionist movement against "demon rum" in America eventually turned their attention towards absinthe as well. In 1905, absinthe was banned in the United States along with other spirits due to alleged negative health effects of wormwood. A few European countries followed suit early in the 20th century amid claims wormwood was psychoactive or led to violent acts when combined with alcohol. The most devastating blow came in 1915 when absinthe was prohibited in France, Europe's largest market. This quickly led to the collapse of the absinthe industry worldwide.
Resurgence in the Late 20th Century
New research later cast doubt on many health claims that fueled absinthe prohibition, showing wormwood contains negligible psychoactive constituents in small doses. Starting in the late 1980s and 90s, several European countries relaxed absinthe bans and a small artisanal trade began producing "verte" or "la bleue" style absinthes for connoisseurs once again. In the early 2000s, Absinthe saw a mainstream revival in popularity coinciding with growing interest in historic cocktails and craft spirits. New producers sprung up worldwide applying vintage absinthe-making techniques. By 2007, all European Union members fully lifted bans. Today, over 200 absinthe brands are produced globally according to Terroirs regulations requiring high proof absinthe made by steeping botanicals in grape spirit or wine alcohol.
Spreading Absinthe Across the Globe Today
While France, Switzerland, and the Czech Republic remain major absinthe producing nations due to historic traditions, global absinthe consumption spreads worldwide. Major markets today include the United States, United Kingdom, Germany, Netherlands, Australia, and elsewhere. Top producers export various absinthes worldwide, but local distillers also craft regionally influenced styles. For example, Spanish absinthes showcase fennel and aniseed, while American micro-distilleries emphasize historic brands. In countries like Vietnamb, Thailand, Laos, and the Philippines, absinthe finds new popularity among younger generations attracted by its cultural heritage and complexity versus traditional spirits. Meanwhile in South America - particularly Argentina, Chile, and Brazil - rising craft distilling scenes incorporate absinthe into cocktail menus and even apply native botanicals to production. The future looks promising for absinthe's further spread to new enthusiasts worldwide enthralled by its storied past and exotic allure as the mythical “Green Fairy”.
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