The Absinthe Revival,  From Ban to Global Renaissance

The revival of absinthe is one of the most remarkable stories in the history of spirits. Once banned across much of the world and surrounded by myth, absinthe has returned as a respected and historically authentic drink.

Since the late 1990s, producers, historians, and regulators have worked together to restore absinthe’s reputation grounded in science, tradition, and quality. Among those leading this movement, La Fée has played a pivotal role in bringing real absinthe back to the global stage.

To understand the full journey behind the brand, explore the story of La Fée.

What Is Absinthe?

Absinthe takes its name from Artemisia absinthium, also known as grand wormwood. Its origins are rooted in European herbal distillation traditions and classical mythology.

Core ingredients typically include:

• Grand wormwood (Artemisia absinthium)

• Green or star anise (responsible for the louche effect)

• Fennel

• Additional botanicals depending on the distiller

Traditionally distilled absinthe is characterised by:

• High alcohol content (typically 68–72% ABV)

• Natural green colour (verte) from botanical maceration

• No added sugar

A Brief History of Absinthe

Absinthe’s origins date back to the late eighteenth century.

Key milestones:

• 1792 – Early formulations developed in Switzerland

• 1805 – Commercial distillation begins in France

• Mid-19th century – Widely consumed across Europe

• Late 1800s – Becomes culturally iconic in Parisian society

By the early twentieth century, absinthe had moved from niche spirit to mass consumption, enjoyed across France and beyond.

Why Was Absinthe Banned?

Between 1906 and 1915, absinthe was banned in many countries including France, Switzerland, and the United States.

Key reasons included:

• Pressure from the wine industry following vineyard collapse

• The rise of the temperance movement

• Concerns over poor-quality, unregulated alcohol

• Social and political climate during the lead-up to World War I

Absinthe became associated with myths of hallucinations and instability, claims that were later disproven.

The Science Behind the Absinthe Revival

The turning point in absinthe’s revival came through scientific and regulatory clarity.

In 1998, testing commissioned by George Rowley applied EU food and drink regulations to absinthe, specifically analysing thujone levels.

Key findings:

• Properly distilled absinthe contains less than 10 ppm thujone

• This level is considered safe under EU regulations

• Absinthe is no more harmful than other spirits

This established the foundation for the legal return of absinthe worldwide.

Absinthe Today, A Respected Spirit

Modern absinthe production focuses on:

• Authentic distillation methods

• High-quality botanicals

• Historical accuracy

Absinthe is now enjoyed responsibly in:

• Cocktail culture

• Specialist bars

• Global spirits markets

Its reputation has shifted from myth to craftsmanship.