Absinthe

After an absence of nearly 100 years, absinthe is back -- with a vengeance.

The lifting of the U.S. ban, which dates to 1912, has opened a floodgate.

Of the four absinthes approved for sale in the U.S., Kubler Absinthe Superieure ($50) has the longest history, dating to 1863. It continues to be distilled in Switzerland from locally grown plants and herbs, including the trinity and other traditional ingredients: hyssop, lemon balm, petite wormwood, mint, coriander and star anise.

"We also use some secret herbs," said Peter Karl, export director for the firm. Despite all the herbs, the Kubler absinthe is clear inside its green bottle. It is a clandestine absinthe, a style created months after the 1910 Swiss ban; the clear liquid was easier to hide than the green version.

The strong taste of absinthe nearly requires it never be drunk neat or, worse yet, in shots. "You might as well inject Novocain directly into your tongue," said Nathan-Maister.

- Chicago Tribune (link here)

I have a bottle of the Kubler described above. It is an acquired taste, and I have not yet drunk enough to acquire it.

And, of course, I am drinking the straight shots.