Click here to see the Louche effect. (mpg 340 KB) Click here to see the Louche effect. (mov 560 KB)

As with all great things, there are imitators and unsavory business people who try to confuse the consumer to sell them an imitation product. Please note Sebor Absinth has its share of people trying to sell the public something other than "Sebor Absinth". I quess we should take this as a compliment as "Imitation is the best form of flattery". TRUE ABSINTH is a magnificent drink of over 50 % alcohol made from herbs, most importantly anise and wormwood (Artemisia Absinthium), coloured naturally by chlorophyll, containing a level of close to 10 mg/kg thujone which is the EU maximum allowed limit, and changes colour (louches) when water is added.    Though many companies claim to sell "Absinth" or "Absinthe", only a couple produce and sell true absinthe based on the above definition. It is supposed they have their own definition of what absinth is: it can contain artificial colours, oils and essences of herbs instead of macerating the real plants in the absinth base, and even using Cedar oil (illegally) to boost thujone levels.

SEBOR ABSINTH IS AN ORGANIC PRODUCT WITHOUT ANY ARTIFICIAL COLOURS OR FLAVOURS. The rich herbal taste of Sebor Absinth is from macerating real gerbs -not adding prepared oils, the colour is from natural chlorophyll not from artificial colours, and the thujone is created during the first maceration of the absinth base - not from a bottle of oil of wormwood or illegal Cedar oil. Sebor Louches when ice water is added. Since the louche is directly related to the anise content, the greater the louche, the greather the anise taste and the less flavours detectable from other herbs. Thus it was decided to find a balance between the louche and flavour. Sebor Absinth louches when ice or ice water is added while maintaining its robust taste. See below for a more in depth explanation. The thujone level is carefully controlled to ensure the maximum limit in compilance with EU Law - 10 mg/kg thujone. The taste is mellow and refined making it an excellent mixer for a sophisticated beverage or a complex drink by just adding ice and water.    For these reasons we count among our vast consumer base many famous artistic and creative personalities from music, film and literature who are drawn by the natural magical qualities of "Sebor Absinth". Sebor Absinth's appeal transcends geopolitical as well cultural barriers.

WHY DO THOUSANDS OF PEOPLE KEEP RETURNING FOR MORE?

The answer is not "Absinthism" - the medical term used during the beginning of the last century to describe the "supposedly" absinthe provoked addiction. The correct answer is superior quality - a unique mixture of hard mountain spring water and only the best pure grain spirits and Mr. Sebor's unique blend of traditional absinthe herbs to ensure a flavourful, robust taste, adequate loucheing (the milky coloured effect when water or ice is added) and wormwood content.

IT'S IN THE WATER

"Sebor Absinth is the only absinth worth drinking" WD from the US.

Many customers have tried various brands of absinthe, I have myself (if there was a better brand, I would be selling it myself!) and are pleasantly surprised by the smoothness of Sebor. Over lunch one day while visiting his (literally) cottage industry I remarked, "Mr. Sebor, I have tried other absinthes and after one sip have thrown the whole glass down the toilet. Why is your's so soothe?" During his answer I also learned about his background as a chemist. "Mr. Kyle", he began and shyly glanced my way with a twinkle in his eye acknowledging his glee in my asking this question,"I have a special arrangement with the grain spirit supplier so that he will supply me with only the finest select spirits from his production. Once I arrived at his warehouse and the boss was away. The stock boy wasn't aware I was to receive only the "select spirits" and gave me the average. I returned home and mixed the spirits with my supply of hard mountain spring water. Waited a day and then took a sip and immediately call the producer and sent it back. Obviously the stock boy didn't know which batch I was to receive." Mr. Sebor's background is as a chemist, specifically as a water analysist. He explained, "The more minerals contained in water, specifically basic on the pH scale, will add to the smoothness of the spirit. The other 30% or 45% of the contents of Absinthe is water. Thus water plays a major role in the final product. Since I worked testing water for the Czechoslovak State, I knew where such hard water existed in our country and when I founded my business, I located it in the picturesque North Bohemian region where the ground water flows through limestone and sandstone so that it has a maximum mineral content, and my absinthe has the maximum mellow taste.

Why Absinthe Louches (changes colour).

Absinthe is a mixture of thoroughly dissolved compounds. Namely compounds of the name "Terpenes". One terpene is "thujone" , the active compound in wormwood and other thujone containing flora and fauna. The majority of terpenes come from the Anise and Fennel plants. In fact the colour changing properties of Absinthe and pastis (anise flavoured spirits which louche) comes from a terpene contained in the Anise plant. Thus Absinthe with a high Anise content will louche well, however the drawback is that the anise flavoured absinthe will have a one-sided flavour and lack the natural green colour absinthe should have. Sebor Absinth is a full-bodied, robust and natural Absinthe and our goal is not to produce the louche only for louche's sake, but to produce an Absinthe which louches when the conditions are right, but also has a balanced flavour. Temperature also has a direct effect on the louching effect. Just as water with a higher temperature is able to absorb more sugar, alcohol with a higher alcohol content is able to absorb more terpenes from the ingredients and when the alcohol content is lowered, these terpenes come out of solution causing the cloudy effect. The terpenes "un-dissolve" from the solution. Just as water with a higher temperature absorbs more sugar, absinthe with a colder temperature sends back terpenes from the absorbed state to a solid form which causes the louche. This is the reason Sebor Absinthe doesn't louche instantly but louches well when served over ample ice and the ice is allowed to melt.

Hand-Made    Sebor Absinth is a completely hand-made product. Each batch controlled by Mr. Sebor and myself (what a demanding job). Every bottle filled by hand, every label placed on the bottle by a human hand. As Mr. Sebor explained, "We like to keep the human factor. We have the orders to start a production-line, but this is not our style and goes against our philosophy."

Comments "The bitterness you can feel (don't know any better word) in behind of the Anise" T. from Sweden. A complex drink for the complex of mind. "It's the only absinthe I've ever tasted that I'd drink for the flavor alone." J. from LA. Other praise.

Healing Herbs
First he begins with the finest refined alcohol to assure the highest purity and maximum herbal absorption. Large doses of healing herbs are then added at different times during the preparation process. These herbs have been soaked in strong alcohol or water to extract the best flavours and smells. The mixture ripens for a long time, allowing all the herbs, and the main ingredient, wormwood (Artemisa absinthium) to mix and mellow.  The final product is redistilled to a 55 percent alcohol (110 proof) content. In addition to Artemisa absinthium, the main herbal ingredients are anise and fennel, followed by chamomile, coriander, mint, lemon balm and others which are Sebor's secret.

Aesthetics
The colour is a dark green, turning a fluorescent milky green when ice is added. The aroma is mainly anise with hints of other herbal contributors. The taste is at first a sweet anise giving way to the milder herbs and ending out with the bitter lingering aftertaste of wormwood.

Colour Change
For the best colour changing effect, the Sebor Absinth needs to be served cold. For the colour change to occur instananeously, the bottle should be stored in the freezer before serving. For a gradual colour change, pour the Sebor Absinth over crushed ice.

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