Bairnsfather Absinth is the foundation of our production. Variations of this product are sold under different brand names to various countries. Our absinth is naturally green from chlorophyll from the herbs used in production. The fragile healing and aromatic compounds removed from the herbs during the maceration process, are not destroyed by violent distillation (which some self-proclaimed absinthe gurus claim is the only way to make absinthe). Instead of the destructive process of distillation, we use freeze filtration, which preserves the herbal compounds for your enjoyment. You can find our absinth under the following brand names all over the world: Sebor Absinth, Bohem Absinth, Reality Absinth and Bairnsfather Absinth. 55% alcohol by volume, thujone content a maximum of 9 mg/kg, extra fine spirit, pure mountain spring water, and herbs.
Basic bottle volumes: 0.5 ltr, 1 ltr, 1.5 ltr.
We were the very first absinth producers to produce a “Bitter” allowing a maximum of 35 mg/kg thujone, based on an increased amount of wormwood used in production. Wormwood being the source of thujone in absinth. (More Information About Wormwood and Thujone). The flavour is more bitter due to the increased amounts of wormwood used in production. For this reason Bairnsfather Bitter is best suited as a mixer in cocktails or in long drinks. 55% Alcohol by volume, thujone content 32-34 mg/kg.
Basic bottle volumes: 0.5 ltr, 1 ltr, 1.5 ltr
Extra Anise Absinth bitter
The same herbal mixture as our Bitter, but with more anise to sweeten and counter-balance the bitterness of the extra wormwood. Serve with ice and water, or as a mixer. 55% Alcohol by volume, 32-34 mg/kg thujone.
Basic bottle volumes: 0.1 ltr, 0.75 ltr.
Reality Absinth bitter
Reality Absinth is our most luxurious absinth product we produce. Reality Absinth is produced in small batches of 1000 ltrs, with 60% alcohol by volume and 26 mg/kg thujone. Inside the bottle are the stalks of three hand picked organic herbs, picked right before flowering to maximize herbal content. The stalks impart a mellow taste, a darker green colour, and a more complex taste and aroma which treats the nose then mellows the stomach and body. A rarity in today's world of mass production and chemical additives.
One bottle size, 0.7 ltr
It is also possible to order our products into bottles and labels of your choice.
Absinth should diluted with water in the proportions of 1:3 for the so called “louche” effect to work. The “louche” effect has nothing to with the quality of the absinth, it is simply a chemical reaction that is dependent upon the amount of terpenes in the absinth, the temperature of the absinth, and the level of alcohol in the absinth. Put simply, the louche effect is explained by the theory of molecular motion and the special abilities of alcohol. Alcohol is able to dissolve oil molecules into itself (they vanish) when the precent of alcohol in the mixture is above 50%, when the alcohol precent decreases below 50% the oil molecules are released from their dissolved state and become tiny molecules suspended in the alcohol/water mixture. These oil molecules reflect light making them appear cloudy, and giving the absinth the “louche” effect.
As the concentration of alcohol decreases, the space between the molecules increases, and thus the alcohol molecules loose their ability to keep the terpenes dissolved and they are dropped into the water. Ouzo has an alcohol percent under 50% but is able to keep the anise terpenes dissolved until the Ouzo is chilled below zero. In this instance the alcohol molecules are forced together and loose their ability to keep the anise flavor compounds dissolved because there is no space (theory of molecular motion: as molecules “cool” the space between them decreases) and the terpenes crystalize and look like snowflakes suspended in the Ouzo. The main terpene in absinth responsible for the louche is from anise or star anise called Anethol. Which is also an ingredient in the production of Ecstasy.
There are many alcoholic drinks based on anise that louche: Pastis (France), Raki (Turkey), Ouzo (Greece). The problem is that Anise is an overpowering flavour. To ensure a louche, the producer must add a specific amount of anise, and this amount overpowers the other herbal flavours and numbs the tongue. We use less anise to preserve a rounded herbal flavour, this is at the expense of a fast louche. Our absinth will louche, but the ice needs to be present. This is due to our freeze filtering process. Destructive distillation passes unnecessarily large amounts of anise oil to the absinthe, which leads to the tongue numbing anise taste. Whereas we freeze filter out absinth which has the effect of removing the anise terpenes (they become solid around 10 deg. cel), allowing for a more balanced and rich flavour.
This is also based on the theory of molecular motion. As our absinth is chilled, the volume of the liquid decreases as the motion of the molecules decreases. This means the space between the molecules that keep the terpenes dissolved also decreases and the liquid looses it ability to keep the anise (and other) terpenes dissolved. They become congealed and do not pass through the filters. The result is more flavourfull absinth because the excess anise terpenes have been removed, and therefor will not louch at room temperature. For our products to louche, the absinth mixture needs to be chilled with the presence of ice.
Make Bairnsfather Abisnth louche:
Add 4 cubes or more of crushed ice in a glass. Pour in 1/3 absinth and allow for the ice to melt into the absinth and lower the temperature of absinth for a few minutes. As it begins to turn milky pour in the remaining 2/3 water or other mixer and you will have a nice milky green herbal absinth beverage.