Absinthe can be classified differently
- Green absinthe – classically natural color of absinthe. Color can vary from deep emerald to light green or olive shade. Practically every manufacturer produces green absinthe. But because the natural dye (chlorophyll from the leaves) is not durable therefore manufacturers in most cases use artificial coloring. To preserve natural green color of absinthe it is bottle in green or brown bottles.
- Yellow absinthe – is usually natural colored because natural dye from chlorophyll has a tendency to lose its color and become more yellowish in couple of month after production (aging of absinthe).
- Red absinthe – is colored by extract of pomegranate or macerated with blossoms of hibiscus what gives absinthe light-ruby shade and original after-taste. But nowadays majority of red absinthes are artificially colored.
- Brown absinthe – unlike all the other absinthes this kind is macerated with the roots of wormwood not the leaves of blossoms. Also dark color can be achieved by adding black cutch extract which brings slight flavour of berries.
Unfortunately nowadays it is hard to say about quality and purity of absinthe solely on its color.
By thujone content:
- Without thujone – usually they are tinctures that imitate absinthe like pasties or ouzo also some other brands from Switzerland (Logan Fils) or France (Absente).
- With low amount of thujone (1.5 – 10 mg/l) – most of absinthe brands that are produced in Europe.
- With medium amount of thujone (10-35 mg/l) – produced only in handful countries in Europe: Swiss absinthes Sinopale, Toulouse-Lautrec; Czech absinthes Absinth 35, Beetle etc.
- With high amount of thujone (35 mg/l and higher) – Swiss absinthes (produced only for export) like Swiss La Bleue, La Clandestine; Czech absinthes like King of Spirits Gold, L’Ancienne, etc.