An absinthe is never produced in one go, it is a long and complex process over 3 steps: the maceration, the distillation and the coloration. It’s impossible to obtain a fine Fée Verte in one day; all 3 steps are achieved over 3 days, not counting the wormwood stripping, the bottling and labelling of course.
Day 1 – The maceration
A distillation naturally starts with the herbs themselves. Each dried herb has to be carefully weighed following a precise recipe, a recipe dating to 1804 in the case of Absinthe Sauvage.
No big secret here, small quantities of herbs are weighed on a precision scales using a bowl, whereas big quantities – such as green anise, wormwood and fennel – are weighed with a professional electronic scales.