![]() ![]() ![]() Macerated absinthes differ considerably from distilled absinthes in their flavour – they have a strong herbal flavour with lower predominance of anise. Such beverages will get a bright, nearly fluorescent colour. On the other hand, if using the method of infusing the herbs in hot water, additional colouring is usually needed, using artificial colours. The product will already have gained a distinctively green colour during the maceration. If an absinthe was produced using maceration in alcohol, no further colouration is necessary. infusion, or maceration in alcohol followed by filtration, but then they leave out the final distillation phase. Some producers use a similar method as used for the pure absinthes, i.e. This releases the aroma and sometimes also the colour typical for absinthe. Some Czech producers use a special method of production where wormwood is left to infuse in alcohol. These kinds of absinthe are also called Bohemian absinthe. These absinthes have a herbal flavour with anise predominance. After maceration, absinthe is filtered very thoroughly. In such case, the absinthe is called absinthe verte. Rarely, the herbs are macerated after the distillation. Such final distillate can then be bottled. In the case of distilled absinthe, the herbs are macerated usually before or during distillation. Hence, the absinthe there must always be distilled after maceration and may not be coloured artificially. Compare, for instance, with Switzerland, where the definition of absinthe is given by the law. Therefore, producers may call their product “absinthe” regardless any legal specification. Nowadays, most countries do not have a legal definition of absinthe, just like e.g. Such distillate can be bottled directly and sold as white absinthe, or absinthe blanche, called also La Bleue. The final distillate is purely colourless and mostly has between 60% and 72% of alcohol. The distillation can be two- or three-phase, while in certain phases the herbs are exchanged or added. This depends on the producer of the given product. Also fruit- or honey-based alcohol may be used. The alcohol used for the production of absinthe is always very fine, mostly gained from grains.
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