A Review of Popular Absinthe Brands

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Absinthe is a complicated spirit experiencing a resurgence. There are a surprising number of choices when it comes to absinthe brands. And, because of the way this complex liquor is made, every brand has a distinctive–and very different flavor.

If you want to know more about absinthe in general, it’s tradition and how it’s made, my article entitled What is Absinthe? is where you need to start.

Table of Contents

What is the best absinthe?

Choosing an absinthe is really a matter of taste. It is made from a blend of botanicals, which vary from maker to maker, though all absinthes are made with a regulated maximum of wormwood. The resulting products vary wildly, both in color and flavor. But here’s a look at some of the most popular brands of absinthe available today.

A note about traditional absinthe

Note that all of these products are labeled and marketed as absinthe and are made using the traditional distillation process. However, some would not qualify as “traditional” because they contain added sugar or other sweeteners or coloring or do not contain wormwood as the main ingredient.

Brands of absinthe available in the US

These absinthe brands are all imported from Europe but are available across the U.S. They represent some of the best absinthe brands with wide availability. But you may find a little-known absinthe in the US that can compete with these quality, popular absinthe brands.

Mata Hari absinthe review

One of the most subtle and refined absinthes I’ve tasted, Mata Hari can easily be enjoyed on its own without the addition of sugar – or even water! Aromas are of uncooked brownie dough mixed with cinnamon. When louched, it barely turns cloudy and the complex array of fruity and nutty flavors finish with a hot cinnamon kick.

Kubler absinthe review

Probably my favorite of the absinthes I tasted for this feature, Kubler is one of the Swiss La Bleue absinthes. Pale aqua in color, it is also one of the prettiest absinthes in the tasting. Slightly sweet on its own, it needs no sugar. (It, like the Mata Hari, is without the bitter licorice notes so prominent in the most widely available brands). And while the alcohol is strong enough to give you what I like to call the “tequila goosebumps,” there is no harshness on the palate.

Pernod absinthe review

This is one of the “weedier” absinthes in the tasting, full of herbal aromatics and flavors. Offering no perceptible sweetness on its own, it is one of the absinthes in the tasting best suited for louching. However, you should be warned that, once louched, it turns an alarmingly fluorescent green.

Versinthe absinthe

One of my least favorite absinthes in the tasting, Versinthe is one of the more medicinal absinthes on the market. Its flavors are a combination of anise and Mylanta, (although my parents, who remember Imodium’s predecessor insist that it much more closely resembles Paregoric).

Versinthe La Blanche absinthe review

Strangely, while I found Versinthe barely palatable, I think the Versinthe Blanche is one of the more attractive absinthes on the market. It has that bitter bite so common among the more harsh absinthes, but here the bitterness merely lends to the complexity rather than overshadowing the sweeter, fruitier flavors. With a refreshing hint of licorice, it makes a refreshing after dinner drink.

Grande Absente absinthe review

I am happy to report that Grande Absente is far more attractive than its appearance makes it seem. (Its color bears a striking resemblance to hydraulic fluid). It is one of the more intense absinthes, with a straightforward licorice flavor and a hint of sweetness. I prefer it without sugar, finding the drink’s natural sweetness to strike just the right balance.

Le Tourment Vert absinthe

It did not surprise me to learn that this absinthe was created for blending in cocktails. Its up front licorice and floral notes combine with its perceptible sweetness, it is more suited to blending into interesting drinks than it is for sipping on its own. Its color, not dissimilar to Aqua Velva, is disarming at first, but makes for rather pretty mixed drinks!

Absinthe drinkers photo by Jonah Brown on Unsplash

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Amy Reiley

Eat Something Sexy's Creator & Editor-in-Chief Amy Reiley is the award-winning author of five aphrodisiac cookbooks. She has her Master of Arts in Gastronomy, awarded by Le Cordon Bleu and The University of Adelaide. She is also a Certified Nutrition Coach awarded by the International Sports Sciences Association and she is a California Certified Massage Therapist.

Amy is considered a leading authority on aphrodisiacs. Her work in aphrodisiacs is quoted in publications including National Geographic, The New York Times, Epicurious, Wine Enthusiast, Health and Playboy magazines. She speaks internationally on aphrodisiac foods and has brought her knowledge of aphrodisiac history and science to national television shows including The Today Show and CBS Early Show. She is a frequent guest on relationship and lifestyle radio and podcast shows and has been interviewed by BBC and NPR radio, Cosmopolitan radio and popular podcasts including My Dad Wrote a Porno.

Amy is also a freelance food, wine and health researcher and writer as well as a wine competition judge. Her work has appeared in publications ranging from Variety to The Daily Meal. She is an MSN content provider. And she is also a former wine editor for Gayot.com and wine & spirits editor of Las Vegas magazine.

Fun fact: Amy was the creator of the first ever comprehensive food and wine apps, Amy Reiley's Pocket Gourmet and Amy Reiley's Pocket Vineyard for Palm.