Absinthia’s Bottled Spirits are crafted from California and Oregon herbs and biodynamic grapes, all certified organic.

Made using the old-world technique of artisan, small-batch distillation in a copper-pot still, our carefully selected ingredients determine the flavor and excellent quality of our absinthe.

Read our press here, including the Berkeleyside article October 12, 2017, “Absinthia has distilled a 20-year obsession into an artisanal, organic business.”

How did this all get started? Shortly after my second burn, in November, 1996, I attended a San Francisco Cacophony event hosted by Miss P, founder of the Burning Man Center Camp Cafe. At the Marcel Proust wake,  I had my first taste of absinthe. Something about it pulled me in…I remember seeing this green elixir in a crystal bowl with a ladle, and a pitcher of cool water nearby. I asked what it was and was told, absinthe. OH! I laughed nervously, walked away, and walked back. I had heard of absinthe, and I was intimidated, but it was so pretty, glowing green and fragrant. I served myself my first glass. And then another. Pretty soon, the evening became a magical and enchanted one, full of friends new and old, a giggly chill space, gardenia flowers being passed around, and of course, glasses of green absinthe everywhere. The man who made it, Tom Sheft, gave me the recipe, which claimed to be from a family in the French countryside. I immediately had my doubts, given that the recipe called for everclear, wormwood and anise tinctures (available at a small shop in the Mission), and yellow and green food coloring. And yet, I knew I had to make this stuff. Keep reading…


Read our past newsletters

About Absinthia’s Bottled Spirits


The idea for Absinthia’s Bottled Spirits began at a San Francisco Cacophony Society event in 1996, when Absinthia experienced her first glass of neon green absinthe, allegedly made from a family recipe in the Burgundy region of France. After years of fine-tuning, Absinthia presents her absinthe blanche and absinthe verte, all crafted from certified organic ingredients.


After an exhaustive search of the best certified organic farms, we carefully selected our herbs:

Artemisia Absinthium or Grande Wormwood, Star Anise, Fennel Seed, Coriander Seed, Artemesia Pontica or Petite Wormwood, and Lemon Balm.

Our alcohol comes from certified biodynamic grapes, and every single ingredient we use is certified organic from farms in California and Oregon.


Our carefully-selected ingredients are soaked in large vats of organic, biodynamic grape spirits for an extended amount of time to produce the most complex flavor possible.


We practice the old-world technique of artisan,
small-batch distillation in a copper- pot still.

This method, which always begins with biodynamic farming,
produces exceptionally high quality farmhouse absinthe that highlights the subtle flavor and aroma of its organic ingredients.


We offer two kinds of absinthe: verte and blanche.

Our absinthe verte is colored using organic and biodynamic grape neutral spirits and organic herbs to create a beautiful color, while the absinthe blanche bypasses this step.

Because of this, you’ll notice a subtle difference in flavor

Verte or Blanche

What is the difference between VERTE and BLANCHE absinthe?

Once distilled, absinthe is a gorgeous, brilliant clear. Because of the anise in absinthe, it turns a milky white with a slight blue haze when when water is added. This is called the louche. Blanche is French for white, thought Absinthe is more widely known as a verte, or green, spirit. Traditional absinthes obtain their green color strictly from the chlorophyll of whole herbs, which is extracted from the plants. After distilling, we steep several herbs in our absinthe for a week, resulting in the gorgeous green color of our spirit.

The blanche will taste different than the verte, and the louche will appear quite different. Why not taste them both yourself and see which you prefer?

Five Absinthe Myths…debunked

We at Absinthia’s Bottled Spirits, LLC could not be more pleased with liquor.com for creating and producing this excellent and factual article about the most common myths that swirl around our favorite beverage, absinthe. We have reproduced it here exactly as published on October 16, 2013.

absinthe-glass-fountain-290x290The Green Fairy. La Fée Verte. The Green Goddess. Absinthe has as many nicknames as it does legends. But the truth is that the high-proof spirit is an important and historic elixir. From the traditional Absinthe Drip to the classic Sazerac, it’s been inspiring artists, writers and, yes, bartenders for more than 200 years.

To help you figure out this misunderstood liquor, we turned to one of the world’s leading absinthe experts, Ted A. Breaux. The professional scientist and researcher has been studying the Green Fairy for decades and was instrumental in getting absinthe back on store shelves in America. He also created Lucid Absinthe and founded Jade Liqueurs. Here are the five most common myths he hears about the spirit. Cheers!


Certain absinthe marketers love to capitalize on their product’s illicit reputation, but the fact is that it’s no more likely to make you see things than vodka, whiskey or tequila. Recent scientific studies—some of them co-authored by Breaux himself—“have demonstrated beyond doubt that pre-ban absinthes contained no hallucinogens, opiates or other psychoactive substances,” he says. “The most powerful ‘drug’ in absinthe is and has always been a high volume of neatly disguised, seductively perfumed alcohol.”


So if absinthe isn’t hallucinogenic, why was it banned in most European countries and the US in the early 20th century? “Absinthe became a victim of its own popularity when the French wine industry and temperance movement targeted a common scapegoat to promote their respective agendas,” Breaux says. In reality, according to Breaux, it was “cheap, adulterated versions of the drink” sold by unscrupulous manufacturers, not unlike bathtub gin during Prohibition, that caused problems.


“A few exceptions aside, the quality and authenticity of absinthes found in the US market is very good,” Breaux says. And that means they’re made with Artemisia absinthium, AKA grande wormwood, the herb that gives the concoction its name and its flavor. “In contrast, the EU market remains heavily contaminated with offerings that amount to flavored vodka and green dye posing as absinthe, many being offered at prices well beyond their value,” he says.


In the early 1990s, after the Velvet Revolution, the Czech Republic received a rash of “tourists willing to pay a premium for any bottled green (or bluish) liquid labeled ‘absinth’.” The truth is that the spirit was invented in Switzerland around the turn of the 19th century and was produced there and just over the border in southeastern France. “During the height of its popularity [in the late 1800s], more than 95 percent of the world’s absinthe was produced in that region,” Breaux says.


The classic method of serving absinthe involves slowly dripping water into the spirit, often over a sugar cube held on a special perforated spoon. But in “another tradition that magically appeared in the 1990s,” Breaux says, the sugar is first soaked with alcohol and lit with a match. Though impressive, the “fire ritual” is really designed to distract from the fact that a cheap and artificial product will not louche, or turn cloudy with the addition of water, like it should. It’s not necessary.

Two Simple Rules

Don’t Burn Your Sugar Cubes!

Absinthe is extremely flammable, however, the so-called “Bohemian fire ritual” is not recommended. This is a modern invention, and was never used historically with absinthe. The burnt sugar can ruin the flavor of the absinthe, and the risk of catastrophe is high.


Don’t drink absinthe straight!

It is very strong, usually 55-75% alcohol.

I find that those who do find absinthe too bitter and never enjoy it again.

Don’t let this happen to you!

Where to Buy

ABSINTHIA Absinthe Superieure Blanche is available in California at:

Absinthe Brasserie & Bar San Francisco 

Sidebar-Oaktown Oakland

 Alchemy Bottle Shop Oakland. Alchemy will ship out of state if you call them.

Crown Liquor  Oakland

Eddie's Drive In Liquors Oakland

Ledger's Liquors Berkeley

Savemore Market Oakland

Old Devil Moon San Francisco

We are currently vetting distributors outside of California.

Please contact us if you are interested in representing Absinthia’s Bottled Spirits.

Subscribe to our mailing list

* indicates required

Email Format

Contact Absinthia


Absinthia’s Bottled Spirits, LLC

4200 Park Blvd #513

Oakland, California 94602

(510) 435.7051



You must be 21 years old to visit this site.

Please verify your age

- -