In a somewhat sensationalist article from the San Diego Union-Tribune, US officials are reported to be "surprised" at the resurgence of absinthe being found at a border checkpoint to Tijuana, Mexico. They've begun "training border inspectors to look for the liquor." and have stepped up efforts to confiscate it at the border. Aren't you glad we're being protected from this insidious drug by our ever-vigilant border patrol?

Of course, the article's author couldn't resist throwing around words like "hallucinations", "brain damage", and "bootleg", while recounting breathless snippets of stories like it causing Van Gogh to cut off his ear and absinthe's "drug-like effects". The writer doesn't do too bad a hash on the thumbnail sketch of absinthe's history, and its subsequent banning throughout most of Europe and in the US, although he can't resist talking about the forbidden allure of thujone, the wormwood-extract chemical said to give absinthe's its special qualities.

I can't believe that they actually make something they call absinthe right in Mexico. And I can't believe people actually try to drink it. It hearkens back to the height of the absinthe "craze" in France, where many dubious mixtures showed up on the market. I also like how an importer of Czech absinth (sic) sniffs at the quality of the Mexican absinthe:

He turns up his nose at the Mexican brands.
"It's awful quality. It's not absinthe," he said. "It's some concoction."

"some concoction" - pretty funny, considering as how many absintheurs consider Czech absinths with equal disdain. We here at InAbsinthia haven't tried one yet, but we do feel it is our duty to lay our palates on the line for you, and will certainly try one in the future. Hey, it is tough work, but someone has to do it. But remember the caveat shown on many automobile commercials - "Closed course with a professional driver".

I also got a chuckle out of the quote from a waiter, who says that after two or three, "you get real relaxed." I'll bet! Another one of our scheduled experiments will be to have more than two or three, to see if you really do get some sort of feeling without actually getting drunk. Hard to believe anything would trump the nearly 70% alcohol of your typical absinthe, but again, we're here to report to you and be "fair and balanced".

Absinthe, potent liquor of 1890s' Paris, returns

T.A. Breaux will talk at the "Tales of the Cocktail" conference in New Orleans on July 19.  Sounds like a lot of fun! Maybe InAbsinthia can make it down there...

2006 Tales of the Cocktail

Friday, July 21 Absinthe Discussion Hotel Monteleone 10:30 a.m. $25 Absinthe historian Ted Breaux will lead a discussion of absinthe - from its early beginnings as an herbal tonic, through its immense rise in popularity during the Belle Epoque, until its eventual demise. The discussion will focus on historical and modern aspects of the famous liquor, including the crafting and content of the spirit, as well as modern misunderstandings and myths. Participants will be able to view antique absinthe memorabilia, glassware, bottles, various herbs used in crafting absinthe, and a tasting will be held of Breaux's very own absinthe that he imports from France.

When you hear of an new, privately distilled absinthe being "discovered" in the mountains of Switzerland, you immediately think of some grizzled farmer who cooks up his batch over an old wood stove, feebly stirring his custom mixture.  Think again - this one comes from 'distillatrice' Gaudentia Persoz, described as "young, blond and passionate about absinthe". 

Liqueurs de France tasted it, loved it and is now distributing Persoz's La P'tite brand of absinthe.

Switzerland's First Female Absinthe Distiller Goes International