Absinthe - Storage

Storage

Absinthe that is artificially coloured or clear is aesthetically stable, and can be bottled in clear glass. If naturally coloured absinthe is exposed to light or air for a prolonged period, the chlorophyll gradually becomes oxidized, which has the effect of gradually changing the colour from green to yellow green, and eventually to brown. The colour of absinthe that has completed this transition was historically referred to as feuille morte (dead leaf). In the preban era, this natural phenomenon was favourably viewed, for it confirmed the product in question was coloured naturally, and not artificially with potentially toxic chemicals. Predictably, vintage absinthes often emerge from sealed bottles as distinctly amber in tint due to decades of slow oxidation. Though this colour change presents no adverse impact to the flavour of absinthe, it is generally desired to preserve the original colour, which requires that naturally coloured absinthe be bottled in dark, light resistant bottles. Absinthe intended for decades of storage should be kept in a cool (room temperature), dry place, away from light and heat. Absinthe should not be stored in the refrigerator or freezer, as the anethole may polymerize inside the bottle, creating an irreversible precipitate, and adversely impacting the original flavour.