The version marketed in Europe under the same name is and has always been made with "essence of grande wormwood" (Artemisia absinthium). The label design differs mildly from the U.S. version by having "Liqueur aux Plantes d'Absinthe" above the main label and a silver capsule.
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Lucid is distilled entirely from all natural ingredients and is the first genuine absinthe distilled with real Grande Wormwood (Artemisia absinthium) available in the United States in more than 95 years. Lucid is made with historically accurate volumes of Grande Wormwood, as well as other botanicals, such as green anise and sweet fennel that are traditional to the spirit. The recipe was developed by T.A. Breaux, an absinthe expert and historian.Absinthe Feels So Good When It Hits the U.S. Market - Grub Street - New York Magazine Lucid's green color is derived directly from the botanicals, without any artificial coloring added – a key feature of genuine absinthe.
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Lucid Absinthe Supérieure is the first genuine absinthe made with real Grande Wormwood to be legally available in the United States after the repeal of the 95-year ban. Lucid is distilled in accordance with traditional French methods, in the historic Combier Distillery (Loire Valley, France), founded in 1834 and designed by Gustave Eiffel. Lucid is distilled entirely from spirits and European whole herbs and uses no artificial additives, oils, or dyes.
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Anise seeds Absinthe is traditionally prepared from a distillation of neutral alcohol, various herbs, spices and water. Traditional absinthes were redistilled from a white grape spirit (or eau de vie), while lesser absinthes were more commonly made from alcohol from grain, beets, or potatoes."La Maison Pernod Fils a Pontarlier", E. Dentu (1896, p. 10) The principal botanicals are grande wormwood, green anise, and florence fennel, which are often called "the holy trinity".
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The principal ingredients in Kübler Absinthe are the herbs grande wormwood (Artemisia absinthium) and anise. Kübler uses a grain neutral base spirit distilled from Swiss wheat and also includes hyssop, lemon balm, coriander, star anise, fennel, Roman wormwood and mint. All ingredients are analytically certified to the standards of the Swiss Expert Committee on the Unification of Pharmacopoeias. Kübler Absinthe is distilled using the same traditional method that has been used for over one hundred years.
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Herbsaint is a brand name of anise-flavored liqueur originally created as an absinthe-substitute in New Orleans, Louisiana in 1934,Jay Hendrickson, Absinthe in America I - The Story of Herbsaint , The Virtual Absinthe Museum at Oxygénée Ltd. (Access date December 7, 2010.) and currently produced by the Sazerac Company. It was developed by J. Marion Legendre and Reginald Parker of the city, who had learned how to make absinthe while in France during World War I. It was originally produced under the name "Legendre Absinthe", although it never contained absinthe's essential ingredient, Grande Wormwood (Artemisia absinthium). It first went on sale following the repeal of Prohibition, and was unique in its category as an absinthe substitute, as opposed to a pastis.
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La Fée Absinthe Blanche Parisienne was first distilled in 2011 in association with the Musée de l’Absinthe, Auvers-sur-Oise, France, and its founder and curator, Marie-Claude Delahaye. It is distilled in copper stills at the Cherry Rocher distillery in the Rhône- Alpes region of south-east France and contains 11 different herbs and spices, including Artemisia absinthium (Grande Wormwood) and Artemisia pontica (Petite Wormwood). It is bottled at 53% ABV: The traditional strength for Blanche absinthe was 53% ABV - 55% ABV. La Fée Absinthe Blanche can be drunk in the traditional manner of adding 2-4 parts iced water, to one part absinthe (less dilution is required due to the lower alcoholic strength, and sugar is not usually required for Blanche Absinthe, but some prefer it with).
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Green anise, one of three main herbs used in the production of absinthe Grande wormwood, one of three main herbs used in production of absinthe Sweet fennel, one of three main herbs used in production of absinthe Most countries have no legal definition for absinthe, whereas the method of production and content of spirits such as whisky, brandy, and gin are globally defined and regulated. Therefore, producers are at liberty to label a product as "absinthe" or "absinth" without regard to any specific legal definition or quality standards. Producers of legitimate absinthes employ one of two historically defined processes to create the finished spirit: distillation, or cold mixing. In the sole country (Switzerland) that does possess a legal definition of absinthe, distillation is the only permitted method of production.
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