Absinthe: how history influences scientific inquiry
DOI:
https://doi.org/10.58430/jib.v131i3.80Keywords:
absinthe, wormwood, grand wormwood, Artemisia absinthium, Artemisia pontica, thujone, ouzo effect, louche effectAbstract
Why was the work done: Absinthe is a spirit (45-74% alcohol by volume) flavoured with botanicals such as wormwood, anise, and fennel seed. It has a distinctly bitter taste and an emerald, green colour. It was first produced in Switzerland during the 1700s, becoming the most popular spirit throughout Europe over the next hundred years. Around the beginning of the 20th century, many European countries and the United States banned absinthe citing concerns over health and safety. As a result of this, there is a paucity of scientific research on absinthe compared to other spirits. This review was conducted to consolidate and evaluate the literature on absinthe together with its history, production, toxicology, and authenticity, and to identify critical gaps in current knowledge.
What are the main findings: The review considers the historical and cultural significance of absinthe together with production practices and the principal compounds that contribute to its distinctive flavour. Acknowledgement is given to the perception of absinthe as a hallucinogenic or toxic spirit, alongside the origins of these claims in toxicological research. There is focus on the anecdotally psychoactive ketone thujone, from the perspective of its toxicity in animal studies, concentration in wormwood and absinthe. These insights suggest that both historic and currently produced absinthe contain thujone at levels far below the threshold for acute toxicity. The characteristic phenomenon of absinthe becoming cloudy when water is added (the ‘louche effect’) is considered based on current understanding. Additionally, the review evaluates contemporary techniques for assessing the authenticity of absinthe, reflecting its history of adulteration by producers.
Why is the work important: With the resurgence in popularity following re-legalisation of absinthe in Europe (1988) and the United States (2007), there is renewed interest in understanding this iconic spirit. This review challenges long standing misconceptions about the dangers of absinthe and identifies gaps in current knowledge, suggesting future research that may inform both production practices and regulatory standards. More broadly, it contributes to our understanding of how historical bias can shape scientific inquiry, and highlights absinthe as a case study in the intersection between cultural myth and modern analytical science.
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