Amongst the Absinthes of the nineteenth century,
there were the Green (“Vertes”) colored by the plant maceration,
coming from the Provence tradition (Versinthe recipe),
and the White (“Blanches”) borne from the Swiss tradition,
obtained solely by distillation.

It was only towards the end of the eighteenth century that doctor Pierre Ordianire, originally from Doubs but exiled to Couvert in the Swiss Neuchatel Canton,
had invented the absinth elixir,
made from aromatic plants of which he only knew
it’s secrets and healing powers.

Rumor has it, that before dying he shared his secrets with his personal maid who would have subsequently sold them to the Henriot sisters in Couvet.
The sisters began cultivating the plants themselves and distillated them in a small alembic; the precious beverage was then distributed by various peddlers.

Not being able to supply the increasing demand,
the recipe was sold to Major Dubied in 1797,
who built the first absinthe still-house in Couvert with some help from his son. Soon, the medicating potion was consumed for sheer pleasure.

Due to an increasing success, a second still-has was built.
These 2 houses publicized absinth through out the whole of France thanks to various promoters.
During this period, in 1825,
other houses were built inHaute-Saône and in Doubs,
and later on in the Midi and in the Parisian area.

In spite of the 1907 and 1912 laws that limited amount of alcohol,
of absinth extract and of Thujone, it was really the first World War that damaged the “Green Fairy’s” popularity.

General Galopin, aware of the disturbing side affects that the drink had on the endurance and stamina of his men,
prohibited all sales to military personnel
and to the civilian population in the area of Nice.

This sentiment spread out through France and on March 17th 1915
an official law could be read in the National Newspaper prohibiting:

“The making, wholesale and retail as well as the distribution
of absinthe and similar spirits”

The essential oil obtained from absinthe contains over 40 constituents.
Thujone is the main element that is blamed for the absinthe’s toxicity.

Absinthe also contains a very bitter substance called “absenthinine”.

Thujone can also be found in many other plants such as sage,
various varieties of lavender and the Milfoil.

The amount of Thujone contained in Absinthe is so small that
it does not pose any health threats.
It is also found in other spirits such as Vermouths,
Alpine Mugwort Spirits and Chartreuse liqueurs.

In 1981, those in charge of the Food and Agriculture Organisation
and the WHO gathered at the European Counsel
to discuss the alimentary usage of aromatic elements.

Amongst the Absinthes of the nineteenth century,
there were the Green (“Vertes”) colored by the plant maceration,
coming from the Provence tradition (Versinthe recipe),
and the White (“Blanches”) borne from the Swiss tradition,
obtained solely by distillation.