Henri-Louis Pernod, who first distilled industrial Absinthe in early nineteenth century in Pontarlier, France, used a wine alcohol base. He distilled the alcohol with herbs such as wormwood, fennel, aniseed, hyssop, angelica, lemon balm, star anise, juniper, veronica, dittany and nutmeg. Wine is the traditional base for Absinthe but some distillers use other sorts of […]
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