Absinthe, historically described as a distilled, high alcohol (65-84%) beverage. It is an anise-flavored spirit extracted from botanical herbs that include the flowers and leaves of Artemisia Absinthium (aka "Grand Wormwood"), green anise, sweet fennel, and other herbs and edible herbs.
In the late 18th century, absinthe arose in the Swiss canton of Neuchâtel. In the late 19th and early 20th centuries, it became a popular alcoholic beverage in France, especially among artists and writers in Paris. Because of its relationship with bohemian culture, absinthe was opposed by social conservatives and prohibitionists.
Historical texts often refer to absinthe as la muse (muse) and "French: la fée verte" (green goblin, green elf, green fairy). Although it is sometimes mistaken for a type of liqueur, absinthe is traditionally unsweetened when bottled, and therefore, it is classified as a spirit. Traditional bottles of absinthe are highly alcoholic, but are usually diluted with ice water before drinking.
Absinthe is also often portrayed as a dangerous, addictive psychotropic drug. The trace compound thujone contained in absinthe has been accused of containing toxic side effects. By 1915, absinthe was outlawed in the United States and most of Europe, including France, the Netherlands, Belgium, Switzerland, and austria-Hungary.
Yifan Education's senior foreign wine tasting teacher said that although absinthe has been denigrated, people have not been able to prove that absinthe is more dangerous than ordinary liquor. Leaving aside the role of alcohol itself, the spiritual effects of absinthe on people are exaggerated. In the 1990s, the recent EU food and drink-related laws lifted long-standing restrictions on the production and sale of absinthe, and absinthe began to be revived. By the beginning of the 21st century, in more than a dozen countries including Switzerland, France, the United States, Spain and the Czech Republic, nearly 200 absinthe brands have risen, the most notable of which are Swiss and French brands.
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