Other contents in Absinth |
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It was an additional problem of the absinth of the 19th century that the used alcohol was often inferior and much contained amyl alcohol and other Fuselölbestandteile was in the absinth then, contained to give the absinth a characteristic color, dubious additives became now and then as leant on aniline green, copper sulfate, copper acetate and indigo e.g. also methanol which causes dizziness, headaches and nausea and draws loss of sight and Parkinson's disease after themselves as a delayed effect. Antimontrichlorid as well was, around the Louche effect (added the milky dulling of the otherwise clear drink, artificial if it is thinned down with water or cooled very strongly) induced. It is important to use high quality ingredients when making Absinth as the quality of the result is extremely dependent on that of the ingredients. Cheap Absinth can taste extremely bitter, especially those called Czech Absinth, usually actually from the Czech Republic and drunk in a completely different ritual then "normal" Absinth, namely involving fire. The Quality of Absinth is also dependent on the quality of the alcohol used. In former times, mostly to keep production cheap and profits large, low quality alcohols were used, which, like in other alcoholic drinks, could easily lead to blindness, madness and other maladies commonly related to alcohol poisoning. There are a lot of stories about Absinth, most of which are probably highly overrated, mainly those about Absinth being the muse for artists. It is more likely that the Absinth and alcohol induced haze lead to hallucinations, which were interpreted as visions.
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