For those of you not so familiar with Absinthe, perhaps a little background knowledge might be helpful. It is believed that Absinthe, historically described as an anise-flavoured spirit derived from plants, originated in Switzerland, in the canton region of Neuchatel, in the late 18th century.It arose to great popularity as an alcoholic drink in the late 19th and early 20th century France, particularly among Parisian artists and writers, although its consumption then was opposed by social conservatives and prohibitionists who described Absinthe as a dangerously addictive and psychoactive drug and a hallucinogen! By 1915, Absinthe had been banned in the United States as well as many European countries. Recent studies have shown that its psychoactive properties have been exaggerated and that it has not been demonstrated to be any more dangerous than ordinary spirits. The revival of Absinthe began in the 1990's, following the adoption of modern European Union food and beverage laws which removed long-standing barriers to its sale. Since the best way to produce Absinthe is by a distillation process similar to that of high quality gins, it was natural to us to bring our skills to the production this spirit. The high ABV of Absinthe (typically 45-74% ABV) attracted us, since we had received a degree of success with our own Navy Strength Gins (ABV 57.1%). Furthermore, our botanists Martin and Stefan, had a profound knowledge of Absinthe's basic herbs such as Artemisia absinthium (grand wormwood), green anise and sweet fennel. Moreover, they could bring their considerable botanical knowledge, to recommend the addition of further medicinal and culinary herbs to enhance our version of Absinthe.We call our version of Absinthe “ The Green Fairy; it is produced using our high technology still and uses the highest quality spirit and the spring fed water from the burn Allt Mor na Dornie, which combine to offer a high quality Absinthe experience with an ABV of 66%. How you drink Absinthe is also very interesting. It is well known that in order to fully appreciate this anise- flavoured spirit it is best to dilute it with ice cold water. The best way is to drizzle ice cold water on to a sugar cube suspended above your glass on a spoon. We recommend you seek out a reservoir glass and Absinthe spoon for this purpose; we can supply both.