Over a century ago the quality of absinthe could be loosely classified in five grades, ordinaire, demi-fine, fine, superieure and Suisse, with ordinaire denoting the lowest quality absinthe. Today though, this system is largely forgotten but it's certainly worth noting that Suisse doesn't necessarily signify the absinthe was made in Switzerland, but rather testifies to the quality of it's ingredients and distillation.

Verte

The most recognisable absinthe is without a doubt the Verte, which is French for "green", this distinct colour became so commonly associated with absinthe in 19th century France that it earned the popular name, "The Green Fairy", or "La Fée Verte".

All absinthe starts it's life as a Blache, and then undegoes a "colouring step" where a new mixture of herbs in put into the distillate, adding colour and flavour creating a new peridot green. This delicate colour can be greatly altered by exposure to fluctuating temperatures and sunlight, so often a colouring is added to keep the green fairy green, whether in it's a distillery in France, or in your homes all across the world!

Blanche, or la Bleue

Blanche, or "white" absinthe is also referred to as la Bleue, which translates to "the Blue", this term was coined for bootleg absinthe in Switzerland, but is now associated widely with any Swiss absinthe. Blance absinthe is bottled after distillation and excludes the colouring step incorporated into the production of Verte absinthe

After the ban in Switzerland, much of the absinthe production went underground, or clandestine, where the clear nature of Blanche absinthe kept it easier to conceal from the authorities.

Bohemian

Bohemian style is the term usually applied to absinthe of Czech origin, it is usually spelt absinth, without the “e”. Bohemian style absinth usually contains little to no anise, fennel and other herbs involved in the distillation of traditional absinthes, and does not louche like it’s French and Swiss counterparts. Many people of former Czechoslovakia had an affinity with absinthe at the turn of the 19^th century and frequented the bars of Prague for a taste of the green fairy, the earliest Czech absinth production is rumoured as being  in the 1920’s.