Absinthia
Absinthia is a craft absinthe brand founded by Absinthia Vermut, a San Francisco Bay Area entrepreneur and longtime absinthe enthusiast. The brand produces small-batch absinthe in the traditional style, using the classic botanical trio of grande wormwood (Artemisia absinthium), green anise, and fennel that defines the spirit category.
Rooted in the modern American revival of absinthe following its long U.S. prohibition, Absinthia reflects a personal, artisanal approach to a spirit steeped in history and ritual. The collection appeals to drinkers curious about authentic absinthe as well as cocktail makers seeking the herbal, anise-forward complexity the category is known for.
Absinthia is a craft absinthe brand founded by Absinthia Vermut, a San Francisco Bay Area entrepreneur and longtime absinthe enthusiast.
Read more about Absinthia
Absinthia is a craft absinthe brand founded by Absinthia Vermut, a San Francisco Bay Area entrepreneur and longtime absinthe enthusiast. The brand produces small-batch absinthe in the traditional style, using the classic botanical trio of grande wormwood (Artemisia absinthium), green anise, and fennel that defines the spirit category.
Rooted in the modern American revival of absinthe following its long U.S. prohibition, Absinthia reflects a personal, artisanal approach to a spirit steeped in history and ritual. The collection appeals to drinkers curious about authentic absinthe as well as cocktail makers seeking the herbal, anise-forward complexity the category is known for.
Sorry, there are no products in this collection.
Background and the Absinthe Revival
Absinthe is an anise-flavored, herbal spirit historically associated with 19th-century France, Switzerland, and the artists and writers of the Belle Époque. It was banned in the United States and much of Europe in the early 1900s amid unfounded fears about thujone, a compound found in wormwood. Modern research and regulatory changes led to absinthe's legal return to the U.S. market in 2007.
Absinthia emerged from this contemporary revival, when small producers began crafting absinthe again under updated regulations. The brand carries the name of its founder, Absinthia Vermut, whose personal passion for the spirit shaped the project. Her involvement in the craft-spirits scene helped bring an approachable, enthusiast-driven perspective to a category that can otherwise feel intimidating to newcomers.
House Style and Production
Traditional absinthe is made by macerating and distilling botanicals in a neutral or grape-based spirit. The signature 'holy trinity' of grande wormwood, green anise, and fennel provides the backbone, while additional herbs such as hyssop, melissa (lemon balm), and others may contribute layers of flavor and, in verte styles, the characteristic green color.
Because absinthe is high in proof and rich in essential oils, it produces the 'louche' — the cloudy, opalescent transformation that occurs when cold water is slowly added. This effect is a hallmark of a well-made, oil-rich absinthe. As with all craft producers, specific botanical recipes, proof, and expressions can vary, so buyers should always check the label details on the bottle they are purchasing.
What to Expect and How to Serve
Absinthe is traditionally served diluted rather than neat. The classic method involves placing a sugar cube on a slotted absinthe spoon over a glass and dripping ice-cold water over it, typically at a ratio of roughly three to five parts water to one part absinthe. This dilution mellows the intensity, releases the aromatics, and triggers the louche.
Beyond the ritual pour, absinthe is a prized cocktail ingredient. It features in classics such as the Sazerac (as a glass rinse) and the Corpse Reviver No. 2, and even a small dash can add herbal depth to many drinks. When shopping the Absinthia collection, expect a bold, anise-driven, herbaceous spirit best enjoyed slowly and in moderation given its high alcohol content.