Absinthe is historically described as a distilled, highly alcoholic beverage (45–74% ABV / 90–148 U.S. proof). It is an anise-flavoured spirit derived from botanicals, including the flowers and leaves of 'grand wormwood', together with green anise, sweet fennel, and other medicinal and culinary herbs.

Absinthe traditionally has a natural green colour, but may also be colourless. Absinthe is traditionally bottled at a high level of alcohol by volume, but it is normally diluted with water before being consumed.

Absinthe originated in the canton of Neuchâtel in Switzerland in the late 18th century. It rose to great popularity as an alcoholic drink in late 19th and early 20th century France.

The consumption of absinthe was opposed by social conservatives and prohibitionists, partly due to its association with bohemian culture. From Europe and the Americas, notable absinthe drinkers included Ernest Hemingway, James Joyce, Edgar Allan Poe, and Lord Byron.

Absinthe has often been portrayed as a dangerously addictive psychoactive drug and hallucinogen. The chemical compound 'thujone', which is present in the spirit in trace amounts, was blamed for its alleged harmful effects.

A revival of absinthe began in the 1990s following the adoption of modern European Union food and beverage laws which removed long-standing barriers to its production and sale.

By the early 21st century, nearly 200 brands of absinthe were being produced in a dozen European countries.

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