Absinthe Masters Categories

Absinthe experts T. A. Breaux and David Nathan-Maister draft proposal for Masters Categories for the classification of absinthe.
Classification will protect consumers and allow them to make informed decisions when selecting and purchasing absinthe.  Classification
will help to differentiate artisanal spirits from cheaply produced inferior absinthes.  Each category is listed below with key requirements.

The Absinthe Buyers Guide has adopted the Masters Categories and will use these categories
when listing brands that have been approved for sale in the United States.


Distilled Green Absinthe:

A. Distilled green absinthe is crafted through a direct distillation of macerated whole herbs and botanicals in alcohol and water.

B. Distilled green absinthe must contain Artemisia absinthium aka grand wormwood, anise and fennel, other whole herbs and botanicals are permitted but the primary flavour is anise.

C. The use of artificial and/or pre-prepared natural essences is not permitted.

D. It is coloured green post distillation with whole herbs and botanicals.

E. The use of artificial colourings is not permitted.

F. Its louches (clouds) upon the addition of water.

G. It must be of an alcoholic strength between 45% and 75% abv.


Distilled White Absinthe:

A. Distilled white absinthe is crafted through a direct distillation of macerated whole herbs and botanicals in alcohol and water.

B. It must contain Artemisia absinthium aka grand wormwood, anise and fennel, other whole herbs and botanicals are allowed but the primary flavour of distilled white absinthe is anise.

C. The use of artificial and/or pre-prepared natural essences is not permitted.

D. It louches (clouds) upon the addition of water.

E. It must be of an alcoholic strength between 45% and 75% abv.


Absinthe:

A. Absinthe is made from alcohol and essences.

B. It must contain Artemisia absinthium aka Grand Wormwood.

C. The alcohol does not have to be re-distilled.

D. There is no restriction on the colouring of absinthe with an approved colouring.

E. It should have a noticeable anise flavour.

F. It does have to louche (cloud) upon the addition of water.

G. It must be of an alcoholic strength of at least 40% abv.


Absinth:

A. Absinth is made from alcohol and essences.

B. Absinth must contain Artemisia absinthium aka Grand Wormwood.

C. The alcohol does not have to be re-distilled.

D. There is no restriction on the colouring of absinth.

E. Absinth does not have to louche (cloud) upon the addition of water.

F. Absinth must be of an alcoholic strength of at least 40% abv

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