Absinthe

Use this guide as your go-to for all Absinthe recipes.

Kit Size	Spirits Needed @80% abv	Volume (minus botanicals) in boiler after proofing down.
Small	1 Ltr	2 Ltr
Medium	1.8 Ltr	3.6 Ltr
Large	5 Ltr	10 Ltr
X Large	10 Ltr	20 Ltr

 

The Small and Medium kits are specifically designed for compact stills like the Still Spirits Air Still or the Vevor Air Still. If you're just starting out with these botanicals, these stills are perfect for experimenting with different recipes in small batches

One thing to be wary of is that, due to the large amount of botanicals in the Absinthe kits, they can get up into the column and cause issues, either coming through into your distillate and making it bitter, or getting stuck in the vapour path. This is mainly a concern if you're doing a 250g batch in an Air Still, as the still will be quite full. You definitely need to use the botanical basket or a hop sock for this. 

For the Air Still, the basket is by far the way to go but keep in mind that the botanicals won't fit inside it. This recipe is designed for distilling off the botanicals, and the basket is simply there to prevent them from getting into the column.  So attach the basket but place the botanicals in the spirit.

For the Vevor Air Still includes a barrier designed to prevent unwanted particles or liquid from entering the condenser.  So far I have found this to be sufficient. One reason I like the Vevor.

1. Prep the Botanicals
Lightly crush the contents of Bag A using a mortar and pestle—just enough to break them up a bit. Add Bag A and Bag B to your still.

2. Add Alcohol
Depending on your kit size, add 1 L (S), 1.8 L (M), 5 L (L), or 10 L (XL) of 80% (or close too)  ABV neutral alcohol to the still. Use good-quality spirit—the flavour starts here. 

3. Heat and Macerate
Bring the mix up to 60°C, then unplug the still and put the lid back on. Let the botanicals macerate (steep) for 24 hours to draw out all the colour, aroma, and essential oils.

4. Add Water
After 24 hours, top up with an equal amount of water (e.g., if you used 5 L of alcohol, add 5 L of water).

5. Start Distilling – Make Taste-Based Cuts
Your spirit cuts should already be done before this run, so now you're going entirely by taste.

• You may choose to discard the first bit—the early part of a botanical run often tastes a little off.
• Once the flavour improves, collect and keep going.
• Taste as you go—different flavours will show up at different stages.
• Run it until the flavour starts to go grassy or the ABV drops to around 60 - 50%.

Tip: Collect into separate jars to blend the best flavours.

6. Blanchette & Finishing Up
Around 40% ABV, the distillate will start to go cloudy—this is the blanchette, packed with essential oils. Keep it and add it to your next run for deeper flavour.

⚠️ Don’t run your still dry—especially if it has exposed elements. If you're using a grain or hops bag for the botanicals, making sure it doesn’t sit on the bottom.

7. Colouring with Bag C 
If you want to colour your absinthe naturally, use Bag C:

• Take about 50% of the spirit you've collected and add it to a clean still.
• Add the contents of Bag C.
• Heat gently to 60°C, then turn off the heat and let it macerate for 30 minutes—no need to distill again.
• Strain through a coffee filter to remove the solids.
• Once cool, blend the coloured portion back into the rest of your spirit.

8. Finally, dilute to your preferred drinking strength, usually around 60–70% ABV, bottle and let rest for around a month for the flavours to blend.