Most alcoholic beverages have regulations governing their classification and labeling. Modern absinthe is not governed in this way and classification is difficult, and by nature inaccurate. Historically, there were five grades of absinthe: ordinaire, demi-fine, fine, supérieure and Suisse (which does not denote origin), in order of increasing alcoholic strength and quality. A supérieure and Suisse would always be naturally colored and distilled. Ordinaire and demi-fine could be artificially colored and made from oil extracts. These terms are no longer used as an industry standard, but some brands today still use the Suisse designation on their labels. Many contemporary absinthe critics use two classifications to denote quality; Distilled and Mix Absinthe. Within these two process-based classifications exist substantial variations in quality due to variations in the raw materials used, and should not be viewed as complete measures of quality.
Blanche absinthe (also referred to as la Bleue in Switzerland) is bottled directly following distillation and is unaltered. It is a clear liquid which contains the distilled oils of the herbs used in its production. The name la Bleue was originally a term used for bootleg Swiss absinthe, but has become a popular term for Swiss absinthe in general.
Verte (green in French) absinthe begins as a blanche. The distillate is altered by the 'coloring step' whereby a new mixture of herbs remain in contact with the clear distillate. This process greatly alters the color and flavor, imparting an emerald green hue and a heavier, more intense flavor. This type of absinthe was most commonly consumed in the 19th century and is what is generally thought of as absinthe.
Artificially colored green absinthe is called "verte" although it often lacks the herbal characteristic from the natural coloring step.
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