I'm excited to make Absinthe. But not just any old absinthe. This recipe is 250 years old! Today I'm making historic absinthe from the 1700s.

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A HUGE thank you to Alan Bishop for making this project possible. You can listen to the full podcast where Alan goes into much more detail here:
   • Whiskey, Absinth, History & Productio...  

Spirits Of French Lick:
https://www.spiritsoffrenchlick.com/

Alans Youtube Channel:
   / hipgnosis2  

"Brandy" Recipe (this is scalable):
95 L (25 gal) of water
14kg (30,9 lb) of sugar
1kg (2.2 lb) of raisins
1kg (2.2 lb) of oats

Macerate for 24 hours starting at 170 f / 76 c
2 L of 170 proof / 85 % "brandy"
90 g of wormwood
53 g of anise
53 g of fennel
26 g of mint
53 g of Lemon Balm
5 g angelica seed

Proof the maceration down to 40% ABV and pot still it. Take a small amount of "foreshots".
Collect down to 60% abv and keep as "hearts"
60% - 40% can be kept to distill again with the next batch of brandy
40% and down can be kept to distill again with the next botanical distillation.

Separate 48% of your hearts and heat to 140 f / 60 c and colour with:
2 g of hyssop
3 g of spinach
I macerated for 12min. You should either macerate much longer or double or even triple the amount of coloring botanicals as my absinthe was not colored heavily enough.

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Because I lost 3L of the upper hearts my spirit was under proofed. I took some of the lowest hearts and redistilled them. Then blended them back into the highest abv hearts I had. Just don't spill your spirit and you won't need to do this. Sigh. Be careful people!

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For hats, shirts, coins, Glencairn glasses and general paraphernalia visit the CTC shop
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CTC - Into The AM Collab Shirt
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