Call it "Call it back to the future."
Call it "Everything old is new again."
Whatever you call it, Pernod Absinthe has re-launched its product using the original formula.
The formula for the first-ever commercial absinthe was developed during a two-year process using the few remaining records of how Pernod Absinthe was made in the 1800s. Since the 1912 ban on absinthe in the United States was lifted in 2007, the green liqueur sometimes known as the "green fairy," has been growing in popularity under its modern formula.
The latest recipe, introduced at a special tasting session Monday in New York, has three marked differences:
1. The base spirit will shift from a neutral grain to a neutral wine spirit, truer to the original way of making absinthe. Grapes are sourced from Region 5 “Languedoc” as noted in the original manuscript.
2. The grande wormwood, the key element to creating absinthe, will be cultivated in Pontarlier, France, the historical home of Pernod Absinthe where the original factory was founded in 1805.
3. The spirit will be colored naturally through maceration of green nettles, instead of added dyes and artificial colors.
“Pernod Absinthe has a rich history that helped shape an era, and a return to the original Pernod Absinthe formula marks a historic time for both the brand and its heralded past,” says Clare Kanter, vice president of marketing gin, tequila and exports for Pernod Ricard USA.
For those readers not familiar with the storied history of absinthe and its intrigue, you can get more details in one of my earlier reports, called "The latest final word from the absinthe front" on Dowd's Spirits Notebook.