Absinthe Mansinthe has been developed by Marilyn Manson, Oliver Matter and Markus Lion.

It is distilled from neutral grain alcohol and herbs. It's a naturally green-coloured Absinthe, made in Switzerland.

San Francisco World Spirits competition awarded Mansinthe Gold medal. This Absinthe is VERY similar to Duplais Balance in just about every respect, except the wormwood is more prominent and the anise is a tad weaker. The coriander and wormwood combine to create an interesting woody/pepper/minty taste.

There's a little fennel in the aftertaste. The wormwood in the aftertaste carries on for quite some time, and is the strong point of this Absinthe.

History of Absinthe:

Modern day Absinthe is derived from Wormwood (Artemisia Absinthium) along with other herbs and was originally curated by French Dr. Pierre Ordinaire during the French Revolution (1789-1799). However, the medicinal uses of the herb Wormwood can be traced back to Ancient Egypt Ebers Papyrus - circa 1550 BC.

By using distillation, Ordinaire was determined to create a more consumable elixir of the bitter herb. His final recipe came about in 1792 and was a mixture of wormwood bark, star-anise, liqourice, fennel, hyssop, camomile, parsley, coriander and spinach. This drink was named Extrait D'Absinthe - Latin for wormwood. The drink was used as a healing remedy for French soldiers suffering from malaria and fevers and quickly became one of the most obtainable and cherished drinks of the 19th century.

Absinthe has carried its unique romantic aesthetic throughout the hearts of Parisian intellects and artists such as Vincent Van Gough, Oscar Wilde, Charles Cros, Charles Baudelaire, Edgar Allen Poe, and Pablo Picasso. However, despite being known as the artists' drink, it became equally as popular to the common people.

During this time the wine and brandy industries were doing poorly due to plagued vineyards, leading absinthe to be a more obtainable alternative. Sold in cafe's on every corner, thus began the beginning of "l'heure verte" translated to "the green hour" and as we call it today, happy hour. People would gather in local cafe's around the hours of 5 - 6 o'clock to sip absinthe and socialise.

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